CN103642623B - A kind of Composite fermentation type purslane health-care wine and production technology thereof - Google Patents
A kind of Composite fermentation type purslane health-care wine and production technology thereof Download PDFInfo
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Abstract
The invention discloses a kind of Composite fermentation type purslane health-care wine and production technology thereof, this invention selects Herba Portulacae, Fructus Crataegi, wheat bran to be that raw material prepares Purslane health-care wine by composite fermentation production technology, this product is of high nutritive value, substantially the natural nutrient component in Herba Portulacae, Fructus Crataegi is kept, and rich in nutrient substance such as the Polysaccharide from Portulaca oleracea of needed by human body, flavone compounds, there is heat-clearing and toxic substances removing, stomach invigorating removing food stagnancy, anti-inflammation, blood fat reducing, blood sugar lowering, enhancing immunity, antioxidation and anti-ageing effect of waiting for a long time.The invention have the advantages that: one is to use ultrasonic assistant extraction process, and during the fermentation by the Degradation of microorganism, improves the extraction ratio of active substance；Two is to use Herba Portulacae extract, Fructus Crataegi juice and wheat bran saccharified liquid composite fermentation, and product taste and trophic level are higher；Four is the production technology using micro-pore-film filtration, and product clarity is high, degerming, good impurity removing effect, and sterilization effect is thorough, instead of traditional pasteurization, and product Middle nutrition component damages is little.
Description
Technical field
The present invention relates to a kind of Composite fermentation type purslane health-care wine and preparation method thereof, belong to herbal health care field of food.
Background technology
In recent years, raising day by day along with living standard, the health perception of people is more and more stronger, consumption and the purchasing power of health-product market the most constantly increase, particularly herbal health care product contains extremely abundant nutritional labeling, and wherein amino acid classes is complete, rich in the various trace elements such as potassium, calcium, and vitamin, deeply favored by consumer.Fermented type health promoting wine not only contains the active nutrient component of health-care effect great to human body in vegetable Chinese herbal medicine, and produce substantial amounts of various nutritional labeling (such as sugar, protein, essential amino acid etc.) during the fermentation, appropriateness is drunk and can be played preferable health-care effect, becomes the product of herbal health care field of food or even whole field of health care food most development prospect.
Herba Portulacae (portulaca oleraceal L1) also known as HERBA PORTULACAE, horse Amaranthus mangostanus L., five elements' grass etc., it is the common wild plants in China various places.As Chinese medicine, Herba Portulacae has heat-clearing and toxic substances removing, removing heat from blood laxation, stomach invigorating removing food stagnancy, effect of antiinflammatory diuresis.One of the wild plant of integration of edible and medicinal herbs assert as health ministry, wherein contain the chemical composition that polysaccharide, flavone compound etc. extremely enrich, has higher nutritive value, is described as one of 21 century the most rising pollution-free food by nutritionist.Research in recent years finds, Herba Portulacae except have strong and in addition to the antibacterial and anti-inflammation functions of wide spectrum, also there is blood fat reducing, blood sugar lowering, enhancing immunity, antioxidation and the anti-ageing effect of waiting for a long time.Additionally its fat-reducing effect, preventing and treating patients with type Ⅰ DM effect the most obvious.
Fructus Crataegi, has another name called Fructus Pyri Pashiae, for rosaceous plant, it be a kind of food be also a kind of medicine.Measuring according to science, it mainly contains the multiple chemical composition such as flavone compound, unsaturated fatty acid.It has promoting digestion and invigorating the stomach, the function of circulation of qi promoting dissipating blood stasis, the most also has certain antiphlogistic antibacterial and reduces the effect of blood fat.Therefore, Fructus Crataegi had both had nutritive value, also had certain health care and pharmacological action, was a kind of deep ace-high suitable to people of all ages food.
The present invention is with Herba Portulacae for prescription basis, compatibility Fructus Crataegi, it is aided with wheat bran, high activity fermentation by saccharomyces cerevisiae is utilized to have the Chinese herbal medicine of health-care effect, prepare a kind of new health promoting wine with the herbal health care effect such as Herba Portulacae and Fructus Crataegi, both Herba Portulacae had been remained, the medical health care effect of the Chinese herbal medicine such as Fructus Crataegi, expand the application approach of Chinese herbal health care wine, fully develop Wild Ma Chi Xian resource, maintain again the sweet-smelling of wine, it is a kind of nutritious, instant edible, the characteristic Chinese herbal health care wine of unique flavor, it is suitable for multiple drunk by people, meet people's demand to health-care food.
Summary of the invention
It is an object of the invention to provide a kind of Composite fermentation type purslane health-care wine and production technology thereof, this invention selects Herba Portulacae, Fructus Crataegi, wheat bran to be that raw material prepares Purslane health-care wine by composite fermentation production technology, this product vinosity gentleness is tasty and refreshing, unique flavor, it is of high nutritive value, substantially the natural nutrient component in Herba Portulacae, Fructus Crataegi is kept, and rich in nutrient substance such as the Polysaccharide from Portulaca oleracea of needed by human body, flavone compounds, there is heat-clearing and toxic substances removing, stomach invigorating removing food stagnancy, anti-inflammation, blood fat reducing, blood sugar lowering, enhancing immunity, antioxidation and anti-ageing effect of waiting for a long time.
For achieving the above object, the technical solution adopted in the present invention is:
The present invention provides a kind of Composite fermentation type purslane health-care wine, it is characterised in that: Composite fermentation type purslane health-care wine is to be prepared by high activity fermentation by saccharomyces cerevisiae composite fermentation liquid.
Above-mentioned composite fermentation liquid by Herba Portulacae extract, Fructus Crataegi juice and wheat bran saccharified liquid form mixed liquor, the most each component proportion is: Herba Portulacae extract 12～18%, Fructus Crataegi juice 8～12%, wheat bran saccharified liquid 72～78%.
Described Herba Portulacae extract is prepared by following method: it is 7.5～8.0(Na that the verdolaga after pulverizing is dipped in pH2CO3Regulation) pure water in, solid-liquid ratio is 1:3～5；Extracting 20～30min under the conditions of ultrasonic assistant, extraction temperature 60～70 DEG C, extraction i.e. obtains Herba Portulacae extract after terminating.
Described Fructus Crataegi juice is prepared by following method: weigh a certain amount of Fructus Crataegi, broken after cleaning, adds the water of 10 times, puts into immersion 2h ~ 3h in 75 DEG C of water-baths, then pulls an oar.
Described wheat bran saccharified liquid is prepared in following method: wheat bran is joined in pure water by the ratio in 30～35g/100mL, stirring homogenate, adds α-amylase, 1.5% cellulase of 2%, 60～70 DEG C of liquefaction 20～30min, obtains thick liquid；Then temperature control saccharifying under constant temperature, saccharifying pH controls 4.5～5.5, and saccharifying enzyme addition is 1.5～2.0%, and saccharification temperature controls amylase optimum temperature 60 DEG C, and saccharificatinn period is 2～2.5h, filters to obtain wheat bran saccharified liquid.
The present invention provides the production technology of a kind of composite fermentation Purslane health-care wine, it is characterised in that compound Purslane health-care wine is prepared as follows: Herba Portulacae extract, Fructus Crataegi juice and wheat bran saccharified liquid are mixed in proportion allotment, adds 0.15% (NH4)2SO4、0.15% KH2PO4、0.10%MgSO4；Adding the dry yeast after activation, inoculum concentration is 6～10%；Temperature controlled fermentation under slow stirring, fermentation temperature controls at 26～28 DEG C, and fermentation time is 48～72h；Filtered by diatomite filter after fermentation ends and realize slag-liquid separation；For promoting the stable of wine body and clarification, aging 20～30 days under the conditions of wine liquid is placed in 0～10 DEG C；Adjust the alcoholic strength 10%～12% of Purslane health-care wine/(v/v), add 3～5g/L potassium sorbate, 1～2g/L xylitol, 5～10g/L citric acid, 5～10g/L oligomeric isomaltose, 5～10g/L Mel；By the micro-pore-film filtration Purslane health-care wine that aperture is 0.15 μm；In sterile filling production line, filling and sealing prepares Composite fermentation type purslane health-care wine.
The present invention provides a kind of Composite fermentation type purslane health-care wine and production technology thereof, and in technique, α-amylase used, cellulase, saccharifying enzyme are the delicatessen food level product that letter (Denmark) Bioisystech Co., Ltd of Novi produces；Fermented yeast used is commercially available Angel TH Active Dry Yeast.
The present invention provides a kind of Composite fermentation type purslane health-care wine and production technology thereof, wherein the product of Purslane health-care wine be characterised by the wine degree of Purslane health-care wine be 10%～12%/(v/v), sugar content≤20 g/L, total acid (in terms of malic acid) 5～8 g/L, volatile acid (with Acetometer)<1.5 g/L, sugar-free extract>=17 g/L；Purslane health-care wine color and luster is brownish red, crystal clear, no suspended substance and precipitate；Entrance is soft pure and honest, comfortable tasty and refreshing, and all tastes are coordinated.
The present invention provides the production technology of a kind of Composite fermentation type purslane health-care wine, and wherein the product of Purslane health-care wine has heat-clearing and toxic substances removing, stomach invigorating removing food stagnancy, anti-inflammation, blood fat reducing, blood sugar lowering, enhancing immunity, antioxidation and anti-ageing effect of waiting for a long time；The Transformation Application of the present invention is possible not only to change drinks consumption result, meet people's demand to health-care food, be of value to national health, and high-valued can make full use of Wild Ma Chi Xian resource, increase Wild Ma Chi Xian regional agriculture economy income, tap new sources of economic growth.
The present invention provides the production technology of a kind of Composite fermentation type purslane health-care wine, it is advantageous that: one is to use ultrasonic assistant extraction process, and during the fermentation by the Degradation of microorganism, improve the extraction ratio of active substance, improve the nutritive value of Purslane health-care wine；Two is to use Herba Portulacae extract, Fructus Crataegi juice and wheat bran saccharified liquid composite fermentation, both ensure that the sugared content in Preliminary fermentation liquid, and had improve again the trophic level of Purslane health-care wine；Three is to use composite fermentation technique, compares health promoting wine and blends production technology more advantage, and product taste and trophic level are higher；Four is the production technology using micro-pore-film filtration, and product clarity is high, degerming, good impurity removing effect, and sterilization effect is thorough, instead of traditional pasteurization, and product Middle nutrition component damages is little.
Detailed description of the invention
Embodiment
1
:
Preparing Purslane health-care wine with Herba Portulacae, Fructus Crataegi and wheat bran composite fermentation, its concrete production technology is as follows:
1) prepared by Herba Portulacae extract: it is 7.5～8.0(Na that the verdolaga after pulverizing is dipped in pH2CO3Regulation) pure water in, solid-liquid ratio is 1:3；Extracting 20～30min under the conditions of ultrasonic assistant, extraction temperature 60～70 DEG C, extraction i.e. obtains Herba Portulacae extract after terminating；
2) prepared by Fructus Crataegi juice: weigh a certain amount of Fructus Crataegi, broken after cleaning, adds the water of 10 times, puts into immersion 2 ~ 3h in 75 DEG C of water-baths, then pulls an oar；
3) prepared by wheat bran saccharified liquid: wheat bran is joined in pure water by the ratio in 30～35g/100mL, stirring homogenate, adds α-amylase, 1.5% cellulase of 2%, 60～70 DEG C of liquefaction 20～30min, obtains thick liquid；Then temperature control saccharifying under constant temperature, saccharifying pH controls 4.5～5.5, and saccharifying enzyme addition is 1.5～2.0%, and saccharification temperature controls amylase optimum temperature 60 DEG C, and saccharificatinn period is 2～2.5h, filters to obtain wheat bran saccharified liquid；
4) composite fermentation liquid allotment: by Herba Portulacae extract, Fructus Crataegi juice and wheat bran saccharified liquid according to the ratio mixing preparation of 12%:12%:76%, add 0.15% (NH4)2SO4、0.15% KH2PO4、0.1%MgSO4；
5) leaven is added: adding the dry yeast after activation, inoculum concentration is 8%；
6) fermentation: temperature controlled fermentation under slow stirring, fermentation temperature controls at 26～28 DEG C, and fermentation time is 60h；
7) slag-liquid separation: filtered by diatomite filter after fermentation ends and realize slag-liquid separation；
8) aging: aging 20～30 days under the conditions of wine liquid is placed in 0～10 DEG C；
9) allotment: adjust the alcoholic strength 10%～12% of Purslane health-care wine/(v/v), add 3g/L potassium sorbate, 2g/L xylitol, 5g/L citric acid, 10g/L oligomeric isomaltose, 5g/L Mel in the following proportions；
10) micro-pore-film filtration: by the micro-pore-film filtration Purslane health-care wine that aperture is 0.15 μm；
11) sterile filling sealing: filling and sealing in sterile filling production line.
Embodiment
2
:
Preparing Purslane health-care wine with Herba Portulacae, Fructus Crataegi and wheat bran composite fermentation, its concrete production technology is as follows:
1) prepared by Herba Portulacae extract: it is 7.5～8.0(Na that the verdolaga after pulverizing is dipped in pH2CO3Regulation) pure water in, solid-liquid ratio is 1:4；Extracting 20～30min under the conditions of ultrasonic assistant, extraction temperature 60～70 DEG C, extraction i.e. obtains Herba Portulacae extract after terminating；
2) prepared by Fructus Crataegi juice: weigh a certain amount of Fructus Crataegi, broken after cleaning, adds the water of 10 times, puts into immersion 2 ~ 3h in 75 DEG C of water-baths, then pulls an oar；
3) prepared by wheat bran saccharified liquid: wheat bran is joined in pure water by the ratio in 30～35g/100mL, stirring homogenate, adds α-amylase, 1.5% cellulase of 2%, 60～70 DEG C of liquefaction 20～30min, obtains thick liquid；Then temperature control saccharifying under constant temperature, saccharifying pH controls 4.5～5.5, and saccharifying enzyme addition is 1.5～2.0%, and saccharification temperature controls amylase optimum temperature 60 DEG C, and saccharificatinn period is 2～2.5h, filters to obtain wheat bran saccharified liquid；
4) composite fermentation liquid allotment: by Herba Portulacae extract, Fructus Crataegi juice and wheat bran saccharified liquid according to the ratio mixing preparation of 18%:8%:74%, add 0.15% (NH4)2SO4、0.15% KH2PO4、0.1%MgSO4；
5) leaven is added: adding the dry yeast after activation, inoculum concentration is 10%；
6) fermentation: temperature controlled fermentation under slow stirring, fermentation temperature controls at 26～28 DEG C, and fermentation time is 48h；
7) slag-liquid separation: filtered by diatomite filter after fermentation ends and realize slag-liquid separation；
8) aging: aging 20～30 days under the conditions of wine liquid is placed in 0～10 DEG C；
9) allotment: adjust the alcoholic strength 10%～12% of Purslane health-care wine/(v/v), add 5g/L potassium sorbate, 1g/L xylitol, 10g/L citric acid, 5g/L oligomeric isomaltose, 10g/L Mel in the following proportions；
10) micro-pore-film filtration: by the micro-pore-film filtration Purslane health-care wine that aperture is 0.15 μm；
11) sterile filling sealing: filling and sealing in sterile filling production line.
Embodiment
3
:
Preparing Purslane health-care wine with Herba Portulacae, Fructus Crataegi and wheat bran composite fermentation, its concrete production technology is as follows:
1) prepared by Herba Portulacae extract: it is 7.5～8.0(Na that the verdolaga after pulverizing is dipped in pH2CO3Regulation) pure water in, solid-liquid ratio is 1:5；Extracting 20～30min under the conditions of ultrasonic assistant, extraction temperature 60～70 DEG C, extraction i.e. obtains Herba Portulacae extract after terminating；
2) prepared by Fructus Crataegi juice: weigh a certain amount of Fructus Crataegi, broken after cleaning, adds the water of 10 times, puts into immersion 2 ~ 3h in 75 DEG C of water-baths, then pulls an oar；
3) prepared by wheat bran saccharified liquid: wheat bran is joined in pure water by the ratio in 30～35g/100mL, stirring homogenate, adds α-amylase, 1.5% cellulase of 2%, 60～70 DEG C of liquefaction 20～30min, obtains thick liquid；Then temperature control saccharifying under constant temperature, saccharifying pH controls 4.5～5.5, and saccharifying enzyme addition is 1.5～2.0%, and saccharification temperature controls amylase optimum temperature 60 DEG C, and saccharificatinn period is 2～2.5h, filters to obtain wheat bran saccharified liquid；
4) composite fermentation liquid allotment: by Herba Portulacae extract, Fructus Crataegi juice and wheat bran saccharified liquid according to the ratio mixing preparation of 15%:10%:75%, add 0.15% (NH4)2SO4、0.15% KH2PO4、0.1%MgSO4；
5) leaven is added: adding the dry yeast after activation, inoculum concentration is 6%；
6) fermentation: temperature controlled fermentation under slow stirring, fermentation temperature controls at 26～28 DEG C, and fermentation time is 72h；
7) slag-liquid separation: filtered by diatomite filter after fermentation ends and realize slag-liquid separation；
8) aging: aging 20～30 days under the conditions of wine liquid is placed in 0～10 DEG C；
9) allotment: adjust the alcoholic strength 10%～12% of Purslane health-care wine/(v/v), add 4g/L potassium sorbate, 1.5g/L xylitol, 7.5g/L citric acid, 7.5g/L oligomeric isomaltose, 7.5g/L Mel in the following proportions；
10) micro-pore-film filtration: by the micro-pore-film filtration Purslane health-care wine that aperture is 0.15 μm；
11) sterile filling sealing: filling and sealing in sterile filling production line.
Above example is merely to illustrate technical scheme, rather than is limited；Although being described in detail by invention with reference to previous embodiment, but for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or wherein portion of techniques feature is carried out equivalent；And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of claimed technical solution of the invention.
Claims (4)
1. a Composite fermentation type purslane health-care wine, it is characterized in that being prepared as follows: by Herba Portulacae extract, Fructus Crataegi juice and wheat bran saccharified liquid by Herba Portulacae extract 12～18%, Fructus Crataegi juice 8～12%, wheat bran saccharified liquid 72～78% ratio mixing preparation, add 0.15% (NH4)2SO4、0.15% KH2PO4、0.10%MgSO4；Adding the dry yeast after activation, inoculum concentration is 6～10%；Temperature controlled fermentation under slow stirring, fermentation temperature controls at 26～28 DEG C, and fermentation time is 48～72h；Filtered by diatomite filter after fermentation ends and realize slag-liquid separation；Aging 20～30 days under the conditions of wine liquid is placed in 0～10 DEG C；Adjust the alcoholic strength 10%～12% of Purslane health-care wine/(v/v), add 3～5g/L potassium sorbate, 1～2g/L xylitol, 5～10g/L citric acid, 5～10g/L oligomeric isomaltose, 5～10g/L Mel；By the micro-pore-film filtration Purslane health-care wine that aperture is 0.15 μm；In sterile filling production line, filling and sealing prepares Composite fermentation type purslane health-care wine.
A kind of Composite fermentation type purslane health-care wine the most according to claim 1, it is characterised in that described Herba Portulacae extract is prepared by following method: the verdolaga after pulverizing is dipped in uses Na2CO3Regulation pH is that in the pure water of 7.5～8.0, solid-liquid ratio is 1:3～5；Extracting 20～30min under the conditions of ultrasonic assistant, extraction temperature 60～70 DEG C, extraction i.e. obtains Herba Portulacae extract after terminating.
A kind of Composite fermentation type purslane health-care wine the most according to claim 1, it is characterised in that described Fructus Crataegi juice is prepared by following method: weigh a certain amount of Fructus Crataegi, broken after cleaning, add the water of 10 times, put into immersion 2h ~ 3h in 75 DEG C of water-baths, then pull an oar.
A kind of Composite fermentation type purslane health-care wine the most according to claim 1, it is characterized in that described wheat bran saccharified liquid is prepared in following method: wheat bran is joined in pure water by the ratio in 30～35g/100mL, stirring homogenate, add α-amylase, 1.5% cellulase of 2%, 60～70 DEG C of liquefaction 20～30min, obtain thick liquid；Then temperature control saccharifying under constant temperature, saccharifying pH controls 4.5～5.5, and saccharifying enzyme addition is 1.5～2.0%, and saccharification temperature controls amylase optimum temperature 60 DEG C, and saccharificatinn period is 2～2.5h, filters to obtain wheat bran saccharified liquid.
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| CN104694335B (en) * | 2015-03-27 | 2018-03-27 | 云龙县齐民农业科技有限公司 | A kind of three-coloured amaranth seed corn wine and its production technology |
| CN106666380A (en) * | 2016-12-29 | 2017-05-17 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method and application of compound food base material enriched with blood glucose reducing factors |
| CN107177468A (en) * | 2017-07-14 | 2017-09-19 | 刘本君 | A kind of hawthorn hydromel and preparation method thereof |
| CN109463466A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of bean curd stick |
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| CN1465689A (en) * | 2002-10-15 | 2004-01-07 | 李松林 | Productive technology for magma fruit 1iquor |
| CN1626637A (en) * | 2003-12-13 | 2005-06-15 | 陈昌贵 | Fermented wine prepared from melons, vegetables, fruits and food grains |
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