CN103540492A - Kosteletzkya virginica dry root tuber wine and preparation method thereof - Google Patents
Kosteletzkya virginica dry root tuber wine and preparation method thereof Download PDFInfo
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- CN103540492A CN103540492A CN201210242846.7A CN201210242846A CN103540492A CN 103540492 A CN103540492 A CN 103540492A CN 201210242846 A CN201210242846 A CN 201210242846A CN 103540492 A CN103540492 A CN 103540492A
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Abstract
The invention provides a Kosteletzkya virginica dry root tuber wine which is prepared by immersing Kosteletzkya virginica dry root tuber in a processed wine. The invention also provides a preparation method of the Kosteletzkya virginica wine, which comprises the following steps: cleaning fresh Kosteletzkya virginica root tuber, removing surface moisture, drying to constant weight, immersing the Kosteletzkya virginica dry root tuber or pulverized granules or powder thereof in a processed wine for some time, and finally, filtering out residues to take the juice, thereby obtaining the Kosteletzkya virginica wine. The wine has the advantages of bright and elegant color, pure texture, aromatic and thick taste, smooth and pleasant mouthfeel, and enduring and refreshing aftertaste, and is very pleasant.
Description
Technical field
The present invention relates to drinks drink field, be specifically related to a kind of kostelezkya virginica dried root wine and preparation method thereof.
Background technology
Malvaceae plant (
malvaceae) belonging to Malvales, woody or draft, approximately has 75 genus, and 1000-1500 kind is distributed in temperate zone and the torrid zone, and wherein mallow, Althaea, Abelmoschus and hibiscus are that flower garden ornamental plant majority can be used for medicinal purpose or vegetables eat.As the rose of Sharon (
hibiscus syriaeus) complete stool can be used as medicine, it is edible that flower can be done vegetables, and for example hollyhock (
althaea rosea) herb can be used as medicine, clearing away heat to stop bleeding.And Althaea officinalis L. (
althaea officinalis) popular name " Marsh mallow ", it America and Europe, is almost the plant of widely known food medicine dual-purpose, its flower, leaf can be cooked salad and tea, can cook the delicious food after good to eat protein sugar cake and frying after piece root grinds, and also have the pharmaceutical uses such as treatment cough, upper respiratory tract infection concurrently.
Kostelezkya virginica (
kosteletzkya virginica) be that Malvaceae kostelezkya virginica belongs to, its classification is close with Malvaceae Althaea with Malvaceae hibiscus, is the perennial root plant that a kind of salt tolerance is very strong, the country of origin U.S..The edibleness of kostelezkya virginica is also early on the books America and Europe: leaf, flower can be cooked salad and eat raw, also can cook soup dish, and the similar Althaea officinalis L. of eating method of its piece root, can do protein sugar cake etc.(document Puckhaber Lorraine S, Stipanovic Robert D, and Bost Georgia A. 2002. Analyses for Flavonoid Aglycones in Fresh and Preserved Hibiscus Flowers. Trends in new crops and new uses).
The 1993 halophytes chieves of research office of Nian，You Nanjing University admire that professor's Jiang Qicong Delaware, USA university introduces China, in Dalian, Jiangsu, Shandong etc. economize establishing in large scale, and it has been carried out to a series of further investigations.
Within 2004, the admiration professor of Nanjing University cooperates with Chinese forest-science academy woodsization, the vegetables oil refinement of kostelezkya virginica seed is processed into biofuel and succeeds.
Application number is the method that 20061088338.2 Chinese patent literature discloses deep development kostelezkya virginica, utilize soluble extract and the solid residue of kostelezkya virginica piece root, the block perennial root of kostelezkya virginica is gathered in the crops-dried-be cut into that the fritter of 2-4cm-more tiny fragment-steam boiling extracts 30-45 minute or microwave boiling 10 minutes-sending into filtering centrifuge carries out solid, liquid separation through screening dedusting-be again ground into, liquid after concentrated as high-quality additive for protective foods, fodder production, using after solid residue fermentation as high-quality feed.
Research shows, kostelezkya virginica piece root is containing three major types activeconstituents: active polysaccharide (approximately 5.36% left and right), total flavones (approximately 0.72%), total saponin (approximately 0.62%); There is good enhancing body immunizing power, anti-inflammatory, anticancer, anti-cancer and other biological active.
Summary of the invention
The object of the present invention is to provide a kind of kostelezkya virginica dried root wine and preparation method thereof.
Technical scheme of the present invention is as follows:
A wine, by weight through being prepared from, can be any proportioning by kostelezkya virginica dried root and Processing wine, and optimum ratio is:
Kostelezkya virginica dried root 30-100 part
1000 parts of Processing wines.
Above-mentioned Processing wine is brewing grains white spirit or yellow rice wine, and white wine can be bent wine, white spirit, Kaoliang spirit, liquor etc., and the alcohol number of degrees of white wine are 30-60 degree, or the alcohol number of degrees in yellow rice wine are 10-20 while spending, and product special flavour mouthfeel is best.
Above-mentioned kostelezkya virginica dried root can be crude root, also can be ground into particle or powder through pulverizer.
Above-mentioned kostelezkya virginica dried root wine can also with one or more flavouring wine and/or seasonings blending and tasting, preferably the ratio of blending is kostelezkya virginica dried root wine: flavouring wine=0.1-1:1(weight ratio), preferred 0.5-1:1, kostelezkya virginica dried root wine: seasonings=1000:1-20(weight ratio), flavouring wine is brewing grains white spirit or yellow rice wine, white wine can be bent wine, white spirit, Kaoliang spirit, liquor etc., the alcohol number of degrees of white wine are 30-60 degree, or the alcohol number of degrees in yellow rice wine are that 10-20 is when spend, product special flavour mouthfeel is best, seasonings is the conventional additive for beverage or drinks, as odorant, sweeting agent etc., preferred honey, rock sugar or food flavour.
The present invention also provides the preparation method of above-mentioned a kind of kostelezkya virginica wine, and it is comprised of following steps:
1. clear water washing: after the piece root that kostelezkya virginica is fresh cleans, remove surface-moisture;
2. drying treatment: kostelezkya virginica piece root is dried to constant weight;
3. with wine, concoct: after being dried, kostelezkya virginica piece root is immersed in Processing wine, soak for some time;
4. the filtration of removing slag: filter residue makes kostelezkya virginica dried root wine after getting juice.
The present invention also provides the preparation method of above-mentioned a kind of kostelezkya virginica wine, and it is comprised of following steps:
1. clear water washing: after fresh root of kostelezkya virginica cleans, remove surface-moisture;
2. drying treatment: kostelezkya virginica piece root is dried to constant weight;
3. processing is broken: adopt the method for common or micronizing, make kostelezkya virginica piece root particle or powder; ;
4. with wine, concoct: kostelezkya virginica piece root particle or powder are immersed in Processing wine, soak for some time;
5. the filtration of removing slag: filter residue makes kostelezkya virginica dried root wine after getting juice.
Kostelezkya virginica piece root drying means comprises natural air drying and oven dry, and drying mode is ordinary method, and preferably 30-50 degree, dries 4-6 hour.
Compare with fresh root of kostelezkya virginica, kostelezkya virginica dried root is through dehydration, be easy to pulverize, and in the identical situation of consumption, the wine that uses dried root to soak, local flavor is stronger, in drying process the volatilization of some materials or sex change water insoluble, the local flavor of wine and the wine that fresh root immersion makes are not quite similar.
Because kostelezkya virginica dried root is after common or micronizing, epigranular is fine and closely woven, and can make cell wall broken, thereby has increased specific surface area, is more conducive to the stripping of effective constituent, increases the extraction yield of effective constituent.
Above-mentioned two kinds of preparation methods, kostelezkya virginica dried root and Processing wine can be any proportioning by weight, optimum ratio is:
Kostelezkya virginica dried root 30-100 part
1000 parts of Processing wines.
With the brewed step of wine, can be soak at room temperature, heat soaking or circumfluence method lixiviate.
Conventionally, when infusion method is prepared drinks drink, the stripping quantity of effective constituent is relevant with soak time, but also should not be excessively of a specified duration, overlong time, the volatilization of other volatile components in drinks can have influence on smells of wine and mouthfeel, and the long time also affect the cycle of production, generally speaking, the time of soak at room temperature will be longer than heat soaking or circumfluence method lixiviate, the soak at room temperature time is generally 15-30 days, and the heat soaking time is generally 7 days, and circumfluence method extraction time is generally 12-24 hour and is advisable.
During industrial production, the particle of kostelezkya virginica dried root or its pulverizing and Processing wine can be put in the container of sealing, put in water-bath and use 40-50 ℃ of low temperature dipping 7 days, also can flood twice, merge immersion liquid, after the placement a few days, filter and get final product.In addition, also can adopt circumfluence method to extract, above soaking the container of medicine, add reflux cooler, make the particle of kostelezkya virginica dried root or its pulverizing and the mixture of wine keep micro-boiling, backflow 12-24 hour.After backflow finishes, carry out coolingly, standing 7-30 days, filters and get final product.
In above-mentioned two kinds of preparation methods, after the filtration step that removes slag, can also there is the step with flavouring wine and/or seasonings blending and tasting.
Above-mentioned two kinds of preparation methods, in the brewed step immersion process of wine, can be aided with physical method and shake, stir, or the method such as ultrasonic, improve and soak effect.
Product wine of the present invention is compared and is had unique mouthfeel and fragrance with traditional white wine, yellow rice wine or medicinal material/food materials Processing wine, and difference is that product of the present invention has adopted kostelezkya virginica dried root as concocting material.The Processing wine of usining contrasts as blank as brewing grains white spirit, and comparative analysis is soaked with kostelezkya virginica dried root the organic composition of wine small molecular making and be the results are shown in Table 1 and table 2.Adopt conventional H PLC method to analyze, and each composition is carried out to Structural Identification, result shows, in the wine that kostelezkya virginica dried root soaks, have the small organic molecules such as multiple acid, ester, alcohol, these small organic molecules are nontoxic and content is very low but play a part very large to the mouthfeel of this product wine and fragrance to human body.Suitable higher alcohols content can increase the mellow property of wine, and ester class can be brought unique fragrance to wine, and acid is the important flavour substances of wine, and acid amount is few, and vinosity is light, and aftertaste is short; Acid amount is large, and tart flavour is appeared, and vinosity is coarse.Appropriate acid can play shock absorption to wine, and can form lentamente fragrant ester in storage process.
Table 1 brewing grains white spirit small organic molecule is analyzed
Table 2 kostelezkya virginica wine small organic molecule is analyzed
Kostelezkya virginica dried root soaks in the wine making and is also rich in flavones and polysaccharide, body is there is to the effect that improves immunologic function, animal feeding test result shows, by 1% addition, add special aquatic products feed breeding loach after 1 month in kostelezkya virginica piece root powder, loach blood lymphocyte conversion test result shows that kostelezkya virginica group loach Cell-mediated Immunity is apparently higher than blank, also than positive control immune polysaccharide group seem good (in Table 3)
Table 3 loach blood lymphocyte conversion test result
In addition, by 0.5%, 1% addition, add in pig feed and feed weanling pig after 1 month, compare with control group, the swine Fever Vaccine antibody titer that adds zymin group, 0.5% kostelezkya virginica piece root powder group and 1% kostelezkya virginica piece root powder group has improved respectively 15.27%, 18.18% and 51.54%, wherein, 1% kostelezkya virginica piece root powder group reaches conspicuous level, and effect is best.
The present invention has the following advantages:
(1) the present invention is used for wine field by kostelezkya virginica dried root first, has opened up the new Application Areas of kostelezkya virginica;
(2) kostelezkya virginica dried root contains the numerous micro-organic compound of kind such as acid, ester, alcohol, immersion through Processing wine, these micro-organic compound are dissolved in wine, to forming mouthfeel, local flavor and the fragrance of wine and impelling that wine body is plentiful, dense to play an important role.The bright elegance of product wine liquid color and luster of the present invention, quality is pure, taste-aromatic is strong, mouthfeel is mellow and full pleasant, and long times of aftertaste is refreshing clean, and pleasant god is liquor-saturated, has good application prospect;
(3) products material kostelezkya virginica of the present invention source is abundant, inexpensive, preparation technology is simple;
(4) in the kostelezkya virginica wine that kostelezkya virginica dried root makes through Processing wine immersion, the content of flavones and polysaccharide is very high, flavones average content is 126.3 mg/L, polysaccharide average content is up to 2888.4 mg/L, except making product have the effect also unique local flavor with raising immunologic function;
(5) the present invention can drive varieties in saline-alkali areas expanding economy, for local people bring welfare.
embodiment:
In conjunction with following specific embodiment, the present invention is described in further detail, and protection content of the present invention is not limited to following examples.Do not deviating under the spirit and scope of inventive concept, variation and advantage that those skilled in the art can expect are all included in the present invention, and take appending claims as protection domain.
Embodiment 1
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, get the white wine that 30 g are dipped into 1000 g 30 degree, sealing is placed, and can shake every other day container or stir once, under normal temperature, soak 30 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 2
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, get the white wine that 50 g are dipped into 1000 g 45 degree, sealing is placed, and puts in water-bath and floods after 7 days with 40-50 ℃, filter residue is got juice, makes product wine of the present invention.
Embodiment 3
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, kostelezkya virginica piece root is dried to constant weight, gets the white wine that 80 g are dipped into 1000 g 52 degree, be placed in ultrasonic apparatus, under normal temperature, ultrasonic power is 200W, and after ultrasonic 1 hour, sealing is placed, and soaks after 15 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 4
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, get the white wine that 100 g are dipped into 1000 g 60 degree, adopt circumfluence method lixiviate after 24 hours, sealing is placed, soak after 15 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 5
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, get the yellow rice wine that 30 g are dipped into 1000 g 10 degree, sealing is placed, and can shake every other day container or stir once, soak after 30 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 6
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, gets the yellow rice wine that 60 g are dipped into 1000 g 20 degree, and sealing is placed, and soaks after 15 days, and filter residue is got juice, makes product wine of the present invention.
Embodiment 7
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, get the yellow rice wine that 100 g are dipped into 1000 g 20 degree, sealing is placed, and puts in water-bath and floods after 7 days with 40-50 ℃, filter residue is got juice, makes product wine of the present invention.
Embodiment 8
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, kostelezkya virginica piece root is dried to constant weight, through pulverizer, pulverize, get the white wine that 30 g are dipped into 1000 g 30 degree, sealing is placed, can shake every other day container or stir once, under normal temperature, soak 30 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 9
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, through pulverizer, pulverize, get the white wine that 50 g are dipped into 1000 g 45 degree, sealing is placed, put in water-bath and flood after 7 days with 40-50 ℃, filter residue is got juice, makes product wine of the present invention.
Embodiment 10
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, kostelezkya virginica piece root is dried to constant weight, through supper micron mill, pulverize, get the white wine that 80 g are dipped into 1000 g 52 degree, be placed in ultrasonic apparatus, under normal temperature, ultrasonic power is 200W, after ultrasonic 1 hour, sealing is placed, soak after 15 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 11
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, kostelezkya virginica piece root is dried to constant weight, through pulverizer, pulverize, get the white wine that 100 g are dipped into 1000 g 60 degree, adopt circumfluence method lixiviate after 12 hours, sealing is placed, soak after 15 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 12
Fresh root of kostelezkya virginica cleans up, control after dry piece root surface-moisture, kostelezkya virginica piece root is dried to constant weight, through supper micron mill, pulverize, get the yellow rice wine that 30 g are dipped into 1000 g 10 degree, sealing is placed, can shake every other day container or stir once, soak after 30 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 13
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, through pulverizer, pulverize, get the yellow rice wine that 60 g are dipped into 1000 g 20 degree, sealing is placed, soak after 15 days, filter residue is got juice, makes product wine of the present invention.
Embodiment 14
Fresh root of kostelezkya virginica cleans up, and controls after dry piece root surface-moisture, and kostelezkya virginica piece root is dried to constant weight, through pulverizer, pulverize, get the yellow rice wine that 100 g are dipped into 1000 g 20 degree, sealing is placed, put in water-bath and flood after 7 days with 40-50 ℃, filter residue is got juice, makes product wine of the present invention.
Embodiment 15
Get wine 1000g and the 1000g60 degree brewing grains white spirit that embodiment 1 makes and blend, make product wine of the present invention.
Embodiment 16
Get wine 500g and the 1000g30 degree brewing grains white spirit that embodiment 4 makes and blend, make product wine of the present invention.
Embodiment 17
Get wine 100g and the 1000g20 degree yellow rice wine that embodiment 5 makes and blend, make product wine of the present invention.
Embodiment 18
Get wine 500g and the 1000g10 degree yellow rice wine that embodiment 12 makes and blend, make product wine of the present invention.
Embodiment 19
Get the wine 1000g that embodiment 8 makes, add wherein honey 10g, make product wine of the present invention.
Embodiment 20
Get the wine 1000g that embodiment 15 makes, add wherein rock sugar 20g, make product wine of the present invention.
Embodiment 21
Get the wine 1000g that embodiment 17 makes, add wherein 1g food flavour, make product wine of the present invention.
Claims (10)
1. a kostelezkya virginica wine, is soaked and is prepared from through Processing wine by kostelezkya virginica dried root.
2. wine as claimed in claim 1, is characterized in that kostelezkya virginica dried root and Processing wine parts by weight are as follows:
Kostelezkya virginica dried root 30-100 part
1000 parts of Processing wines.
3. wine claimed in claim 1, is characterized in that described Processing wine is that the alcohol number of degrees are that brewing grains white spirit or the alcohol number of degrees of 30-60 degree are the yellow rice wine of 10-20 degree.
4. a preparation method for wine as claimed in claim 1, is comprised of following steps:
1. clear water washing: after the piece root that kostelezkya virginica is fresh cleans, remove surface-moisture;
2. drying treatment: kostelezkya virginica piece root is dried to constant weight;
3. with wine, concoct: after being dried, kostelezkya virginica piece root is immersed in Processing wine, soak for some time;
4. the filtration of removing slag: filter residue makes kostelezkya virginica dried root wine after getting juice.
5. a preparation method for wine as claimed in claim 1, it is comprised of following steps:
1. clear water washing: after fresh root of kostelezkya virginica cleans, remove surface-moisture;
2. drying treatment: kostelezkya virginica piece root is dried to constant weight;
3. processing is pulverized: adopt the method for common or micronizing, make kostelezkya virginica piece root particle or powder;
4. with wine, concoct: kostelezkya virginica piece root particle or powder are immersed in Processing wine, soak for some time;
5. the filtration of removing slag: filter residue makes kostelezkya virginica dried root wine after getting juice and blending.
6. the preparation method of wine as described in claim 4 or 5, is characterized in that kostelezkya virginica dried root and Processing wine parts by weight are as follows:
Kostelezkya virginica dried root 30-100 part
1000 parts of Processing wines.
7. the preparation method of wine as described in claim 4 or 5, is characterized in that described Processing wine is that the alcohol number of degrees are that brewing grains white spirit or the alcohol number of degrees of 30-60 degree are the yellow rice wine of 10-20 degree.
8. the preparation method of wine as described in claim 4 or 5, is soak at room temperature with described immersion described in wine process of preparing Chinese medicine step described in it is characterized in that, heat soaking or circumfluence method lixiviate, and described soak time is 7-30 days.
9. a kostelezkya virginica dried root wine, is characterized in that right to use requires wine described in 1-3 as base wine and flavouring wine and/or seasonings blending and tasting with one or more.
10. wine as claimed in claim 9, is characterized in that brewing grains white spirit or the alcohol number of degrees that the described flavouring wine alcohol number of degrees are 30-60 degree are the yellow rice wine of 10-20 degree, and described seasonings is honey, rock sugar or food flavour; Wine described in claim 1-3 and the ratio of blending of flavouring wine are 0.1-1:1(weight ratio), with the ratio of blending of seasonings be 1000:1-20(weight ratio).
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| CN103897951A (en) * | 2014-03-14 | 2014-07-02 | 南京大学 | Wine containing kosteletzkya virginica dry leaf extract and preparation method thereof |
| CN103897948A (en) * | 2014-03-14 | 2014-07-02 | 南京大学 | Dried Kosteletzkya virginica leaves processed wine and preparation method thereof |
| CN104138367A (en) * | 2014-08-15 | 2014-11-12 | 江苏省中国科学院植物研究所 | Application of kosteletzkya malvidin in preparation of medicines for preventing and treating inflammation-related diseases |
| CN107699443A (en) * | 2017-10-12 | 2018-02-16 | 南京壹唯壹生物科技有限公司 | A kind of Spartina alterniflora's alcoholic drink mixed with fruit juice and application thereof |
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| JP2009219412A (en) * | 2008-03-14 | 2009-10-01 | Masutani Food Kk | Sho-chu(japanese white distilled liquor) and method for producing the same |
| CN101967441A (en) * | 2010-11-03 | 2011-02-09 | 张友武 | Okra wine and preparation method thereof |
| CN102210726A (en) * | 2011-06-13 | 2011-10-12 | 南京大学连云港高新技术研究院 | Method for combined extraction of mallow flavones and mallow saponins in seashore mallow and application |
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| CN1904008A (en) * | 2006-07-12 | 2007-01-31 | 南京大学 | Method of deeply developing and utilizing seashore cheeseflower |
| JP2009219412A (en) * | 2008-03-14 | 2009-10-01 | Masutani Food Kk | Sho-chu(japanese white distilled liquor) and method for producing the same |
| CN101967441A (en) * | 2010-11-03 | 2011-02-09 | 张友武 | Okra wine and preparation method thereof |
| CN102210726A (en) * | 2011-06-13 | 2011-10-12 | 南京大学连云港高新技术研究院 | Method for combined extraction of mallow flavones and mallow saponins in seashore mallow and application |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897951A (en) * | 2014-03-14 | 2014-07-02 | 南京大学 | Wine containing kosteletzkya virginica dry leaf extract and preparation method thereof |
| CN103897948A (en) * | 2014-03-14 | 2014-07-02 | 南京大学 | Dried Kosteletzkya virginica leaves processed wine and preparation method thereof |
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| CN104138367A (en) * | 2014-08-15 | 2014-11-12 | 江苏省中国科学院植物研究所 | Application of kosteletzkya malvidin in preparation of medicines for preventing and treating inflammation-related diseases |
| CN107699443A (en) * | 2017-10-12 | 2018-02-16 | 南京壹唯壹生物科技有限公司 | A kind of Spartina alterniflora's alcoholic drink mixed with fruit juice and application thereof |
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Application publication date: 20140129 |