CN103849541B - Compound healthcare wine and preparation method thereof - Google Patents
Compound healthcare wine and preparation method thereof Download PDFInfo
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- CN103849541B CN103849541B CN201410106236.3A CN201410106236A CN103849541B CN 103849541 B CN103849541 B CN 103849541B CN 201410106236 A CN201410106236 A CN 201410106236A CN 103849541 B CN103849541 B CN 103849541B
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Abstract
The invention discloses a compound healthcare wine. The preparation method of the healthcare wine comprises the following steps: (1) preparing a Chinese yam fermentation material; (2) preparing a burdock fermentation material; (3) preparing a semen euryales fermentation material; (4) primarily fermenting; (5) post-fermentation; (6) blending; (7) clarifiying treatment of fermented wine; (8) cold treatment and bulking. The Chinese yam, the burdock and the semen euryales are taken as raw materials, so that the prepared compound healthcare wine has nutritional ingredients and medical care value of the Chinese yam, the burdock and the semen euryales, the three raw materials are independently fermented while the independently fermented clear brewed wine of the Chinese yam, clear brewed wine of the burdock and clear brewed wine of the semen euryales are mixed. Thus, the compound healthcare wine with different flavors can be mixed, the defect that the Chinese yam, the burdock and the semen euryales are fermented in a mixing manner to generate reaction, so that the flavor of the wine is mixed is avoided, and the compound healthcare wine has the advantages of being harmonious and long in aroma, pure in flavor, full in wine body, clear and bright.
Description
Technical field
The present invention relates to brewing technical field, relate in particular to a kind of composite health care wine and preparation method thereof.
Background technology
Along with the raising of people's living standard, nutrition fermented health-care wine, with its trophicity and the functional favor being more and more subject to the vast fan that drinks, has good development prospect, meets maintenance, improves the diet development topic of body health quality.
Chinese yam, also known as Chinese yam, is the stem tuber of Chinese yam trailing plant, and its meat is plump, slightly cylindrical, containing multiple nutrients materials such as the indispensable amino acid of human body, protein, VITAMIN, polysaccharide, calcium, phosphorus and iron." medicineization justice " cloud: " survivor is cool in nature, ripe, and changing cool is temperature for Chinese yam.Temperature compensation and rapid, micro-perfume (or spice) and dry, has followed the merit of tune benefit, has controlled chronic cough of deficiency lung, what reliable.Because the sweet gas of its taste is fragrant, help spleen with it.Control insufficiency of the spleen diarrhoea, tiredness with somnolence, four limbs are sleepy.Get again its then yang-tonifying, with energy invigorating the spleen and replenishing QI, temperature supports muscle, is the dirty key medicine of lung spleen two.", Chinese yam is mended and oiliness, micro-perfume (or spice) and not dry, the mouth of people's tonic of suitable and convalescence empty as body.Chinese yam is fatty hardly, contained mucoprotein be a kind of mixture of polyose-protein, there is special health-care effect.Modern pharmacology studies intensively confirmation, RHIIZOMA DIOSCOREAE from Henan of China has nutritious tonifying, induce disturb excretion in element, enhancing body immunizing power, scheduling, tonifying Qi is promoted blood circulation, kobadrin, the effect such as to relieving asthma, coronary artery and micro-samsara blood flow can be improved, chronic tracheitis, hat unpleasantness, stenocardia etc. can be treated.Iron rod yam has the function of qi invigorating and lung moistening, both can cut into slices to decoct juice and work as tea-drinking, can chop up to cook congee again and drink, and has good treatment result to void cough and tuberculosis fever patient.Chinese yam can prevent the sedimentation of fat on cardiovascular, keeps the elasticity of blood vessel, stops atherosclerosis to occur too early; The accumulation of subcutaneous lipids can be reduced, can adesmosis be prevented, the generation of collagenosis such as prevention rheumatoid arthritis, scleroderma etc.Chinese yam can impel body T lymphopoiesis, and strengthen immunologic function, delaying cell aging, the saying that this also demonstrates " informal dress Chinese yam is promoted longevity " has science reason.Mucopolysaccharide material in Chinese yam combines with mineral substance, can form sclerotin, makes cartilage have certain elasticity.Clinical experiment also proves, Chinese yam can improve a poor appetite, and improves digestion, reduces blood sugar, regulates autonomic nerve, builds up health.
Burdock, has another name called and dislikes real, Fructus Arctii, belongs to Campanulales, composite family 2 years raw herbaceous plant.Burdock contains multivitamin and the mineral substance of needed by human body, and rich cellulose and amino acid, it is also containing arctic acid, aldehydes, polyyne class and the multiple small molecule active composition of volatilization wet goods, comprise multiple volatile organic acid, ester, aldehyde, alkene etc. and half times of terpene, alcohol, ketone, phenol, alkane etc., there is very high food therapy value.Research proves: burdock has the pharmacologically actives such as antibacterial, anti-mutation, anti-cancer, anti-oxidant, antifatigue, reducing blood-fat, detoxify and promote the subsdence of swelling and immunomodulatory, to promotion blood circulation of human body, prevents cerebral apoplexy, nephropathy, haemorrhoids, constipation, reduction blood sugar etc. from having good effect.
Gorgon fruit, nature and flavor are sweet flat, nontoxic, invigorating the spleen and replenishing QI, and for nourishing robustness food, the chemical composition of Gorgon fruit, based on starch, separately contains protein, fat, calcium, phosphorus, iron, VitB1, riboflavin, nicotinic acid, xitix and micro-carotene.There is bibliographical information from Gorgon fruit, be separated compounds such as obtaining tocopherol, amino acid, glucosyl phytosterin compound and cerebroside, there is the function of invigorating the spleen to arrest diarrhea, supplementing the kidney to control the nocturnal, clearing damp only band, for emission, enuresis frequent micturition, insufficiency of the spleenly to rush down for a long time, gonorrhoea and the inferior disease of band, be China's traditional Chinese medicine and nourishing food materials, there is the function improving immunity of organisms.
Although have the application with Chinese yam or burdock or Gorgon fruit wine brewing at present, have not been reported with Chinese yam, burdock and the Gorgon fruit technology for raw material brewing wine.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of aroma harmony is long, plentiful, limpid beautiful, the composite health care wine with health-care tonic effect that is of high nutritive value of pure flavor, wine body.
For solving the problems of the technologies described above, the invention provides a kind of composite health care wine, the preparation method of this composite health care wine comprises the following steps:
(1) Chinese yam fermentation material is prepared
Chinese yam or Dry Rhizoma Dioscoreae are soaked, amount of water is that every 25g Chinese yam or Dry Rhizoma Dioscoreae add water 100-500ml, obtain Chinese yam after soaking 1-5h and soak material, Chinese yam is soaked material heat, make its water content reach 65-75% to obtain Chinese yam and boil material, boil in material Chinese yam and add amylase by the proportioning of 2-8u/g, add saccharifying enzyme by the proportioning of 80-100u/g, add SO by the proportioning of 30-50mg/L
2, then with sucrose, pol is adjusted to 10-15 ° of BX, finally presses yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains Chinese yam fermentation material;
Described diastatic enzymatic hydrolysis condition is pH6.0,60 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(2) burdock fermentation material is prepared
Soak dry for peeling burdock, amount of water is that every 25g removes the peel the dry 100-500ml that adds water of burdock, obtain burdock after soaking 1-5h and soak material, burdock is soaked material heat, make its water content reach 65-75% to obtain burdock and boil material, boil in material at burdock and add cellulase by the proportioning of 8-20u/g, add saccharifying enzyme by the proportioning of 80-100u/g, add SO by the proportioning of 30-50mg/L
2, then with sucrose, pol is adjusted to 10-15 ° of BX, finally presses yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains burdock fermentation material;
The enzymatic hydrolysis condition of described cellulase is pH5.0,33 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(3) Gorgon fruit fermentation material is prepared
Gorgon fruit is soaked, amount of water is that every 25g Gorgon fruit adds water 100-500ml, obtain Gorgon fruit after soaking 1-5h and soak material, Gorgon fruit is soaked material heat, make its water content reach 65-75% to obtain Gorgon fruit and boil material, boil in material at Gorgon fruit and add amylase by the proportioning of 2-8u/g, add saccharifying enzyme by the proportioning of 80-100u/g, add SO by the proportioning of 30-50mg/L
2, then with sucrose, pol is adjusted to 10-15 ° of BX, finally presses yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains Gorgon fruit fermentation material;
Described diastatic enzymatic hydrolysis condition is pH6.0,60 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(4) Primary Fermentation
The Chinese yam fermentation material obtained by step (1), the burdock fermentation material that step (2) is obtained and the Gorgon fruit fermentation material that step (3) obtains are pulled an oar even to solid-liquid respectively, import respectively again in different aseptic fermentor tanks and ferment separately, Chinese yam fermentation material after making beating, burdock fermentation material is identical with the independent zymotechnique of Gorgon fruit fermentation material, its technique is as follows: pH is adjusted to 4-7, ferment at constant temperature 6-8 days under 20-40 DEG C of conditions, every day stirs twice, stirring velocity 20 ~ 40r/min, each stirring 20-60min, then sealed fermenting 15-45 days under 20-40 DEG C of conditions, 0.5 ° of BX is not less than to pol,
Chinese yam fermentation material after making beating, burdock fermentation material and Gorgon fruit fermentation material obtain the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit respectively through fermenting separately;
(5) secondary fermentation
The former wine of Chinese yam of step (4) gained, the former wine of burdock and the former wine of Gorgon fruit are imported in new different aseptic fermentor tank respectively, and adds SO respectively
2to SO
2concentration is 100-120mg/L, then will add SO
2after the constant-temperature enclosed fermentation 20-60 days under 20-40 DEG C of conditions respectively of the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit, finally filter respectively and remove impurity and namely obtain Chinese yam Clarified fermentation wine, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine;
(6) allocate
By the Chinese yam Clarified fermentation wine of step (5) gained, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine in Chinese yam or Dry Rhizoma Dioscoreae: burdock: Gorgon fruit=5-7:1-3:2 ratio carries out allocating to obtain mixing Clarified fermentation wine, mixing Clarified fermentation wine is proceeded to new aseptic fermentor tank, stop 3-7 days under 20-40 DEG C of conditions, every day stirs 1-3 times, stirring velocity 20-40r/min, stirs 20-60min at every turn;
(7) clarifying treatment of fermented wine
Add Chitosan Supported by Bentonite in the ratio of 10-30g/L in mixing Clarified fermentation wine after the stop of step (6) gained, stir, settled process or centrifuging get supernatant liquid, namely obtain health promoting wine first product after being filtered by supernatant liquid;
(8) deepfreeze and filling
The health promoting wine first product of step (7) gained is carried out deepfreeze under-6 DEG C to-5 DEG C conditions, then removes precipitation, filter filling, get product health promoting wine.
Described Chinese yam or Dry Rhizoma Dioscoreae are common edible or medicinal Chinese yam, such as hair Chinese yam, RHIIZOMA DIOSCOREAE from Henan of China, Rhizoma dioscoreae, Fengshan medicine, numb Chinese yam, iron rod yam etc.
Described burdock is Liu Chuan ideal, southern white muscle, cross the limit early early kind such as raw and wild river in raw, pine.
Described Gorgon fruit is pale reddish brown southern Gorgon euryale, spends the common kinds such as southern Gorgon euryale, northern Gorgon euryale in vain.
The present invention is with Chinese yam, burdock and Gorgon fruit are raw material, so the composite health care wine prepared has Chinese yam concurrently, the nutritive ingredient of burdock and Gorgon fruit and medicinal health value, and these three kinds of raw materials are fermented separately, then with the Chinese yam Clarified fermentation wine of the gained that ferments separately, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine are allocated, the composite health care wine of different taste can be mixed like this according to different Man's Demands, and avoid Chinese yam, burdock and Gorgon fruit mixed fermentation and cause the shortcoming reacting each other and vinosity is mixed, in addition product provided by the invention combines yam wine, arctium liquor and Gorgon fruit wine characteristic fragrance separately, enrich the kind of ester compound in product, avoid product aroma single, the shortcomings such as mouthfeel is thinner, add the kind such as primary isoamyl alcohol and isopropylcarbinol of alcohol compound in product simultaneously, thus improve the quality of this product, therefore to have aroma harmony long for this product, pure flavor, wine body is plentiful, the limpid advantage such as beautiful.The preparation method of composite health care wine provided by the invention suits measures to local conditions according to the difference of raw material, and technique is simple, constant product quality.
Preferably, in step (6), by the Chinese yam Clarified fermentation wine of step (5) gained, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine in Chinese yam or Dry Rhizoma Dioscoreae: burdock: the ratio of Gorgon fruit=3:1:1 carries out allocating to obtain mixing Clarified fermentation wine.This proportioning can give play to the salubrious fragrance of burdock, simultaneously the special odor of burdock can not cover the light delicate fragrance taste of Gorgon fruit, the pure and fresh happiness of burdock fragrance, Gorgon fruit delicate fragrance, refreshing clean, the composite health care wine harmony of gained is long, pure flavor, wine body are plentiful, and typicalness is given prominence to.
Embodiment
The present invention is further illustrated below by embodiment:
General description is carried out to the material used in the present invention's experiment and test method in this part.Although for realizing many materials that the object of the invention uses and working method is well known in the art, the present invention describes in detail as far as possible at this.It will be apparent to those skilled in the art that hereinafter, if not specified, material therefor of the present invention, equipment and working method are well known in the art.
Embodiment 1
A kind of composite health care wine, this composite health care wine is obtained by following steps:
(1) Chinese yam fermentation material is prepared
Hair Chinese yam is soaked, amount of water is that every 25g hair Chinese yam adds water 300ml, obtain Chinese yam after soaking 2h and soak material, Chinese yam is soaked material heat at the temperature of 100 DEG C, make its water content reach 70% to obtain Chinese yam and boil material, boil in material Chinese yam and add amylase by the proportioning of 4u/g, add saccharifying enzyme by the proportioning of 90u/g, add SO by the proportioning of 40mg/L
2, then with sucrose, pol is adjusted to 12 ° of BX, finally presses yeast count 1.5 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains Chinese yam fermentation material;
Described diastatic enzymatic hydrolysis condition is pH6.0,60 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(2) burdock fermentation material is prepared
Burdock is dry soaks by desirable for peeling Liu Chuan, amount of water is that every 25g removes the peel the dry 300ml that adds water of the desirable burdock of Liu Chuan, obtain burdock after soaking 2h and soak material, burdock is soaked material heat at the temperature of 100 DEG C, make its water content reach 70% to obtain burdock and boil material, boil in material at burdock and add cellulase by the proportioning of 14u/g, add saccharifying enzyme by the proportioning of 90u/g, add SO by the proportioning of 40mg/L
2, then with sucrose, pol is adjusted to 12 ° of BX, finally presses yeast count 1.5 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains burdock fermentation material;
The enzymatic hydrolysis condition of described cellulase is pH5.0,33 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(3) Gorgon fruit fermentation material is prepared
Pale reddish brown southern Gorgon euryale Gorgon fruit is soaked, amount of water is that the pale reddish brown southern Gorgon euryale Gorgon fruit of every 25g adds water 300ml, obtain Gorgon fruit after soaking 2h and soak material, Gorgon fruit is soaked material heat at the temperature of 100 DEG C, make its water content reach 70% to obtain Gorgon fruit and boil material, boil in material at Gorgon fruit and add amylase by the proportioning of 4u/g, add saccharifying enzyme by the proportioning of 90u/g, add SO by the proportioning of 40mg/L
2, then with sucrose, pol is adjusted to 12 ° of BX, finally presses yeast count 1.5 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains Gorgon fruit fermentation material;
Described diastatic enzymatic hydrolysis condition is pH6.0,60 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(4) Primary Fermentation
The Chinese yam fermentation material obtained by step (1), the burdock fermentation material that step (2) is obtained and the Gorgon fruit fermentation material that step (3) obtains are pulled an oar even to solid-liquid respectively, import respectively again in different aseptic fermentor tanks and ferment separately, Chinese yam fermentation material after making beating, burdock fermentation material is identical with the independent zymotechnique of Gorgon fruit fermentation material, its technique is as follows: pH is adjusted to 5, ferment at constant temperature 7 days under 25 DEG C of conditions, every day stirs twice, stirring velocity 30r/min, each stirring 40min, then sealed fermenting 30 days under 25 DEG C of conditions, 0.5 ° of BX is not less than to pol,
Chinese yam fermentation material after making beating, burdock fermentation material and Gorgon fruit fermentation material obtain the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit respectively through fermenting separately;
(5) secondary fermentation
The former wine of Chinese yam of step (4) gained, the former wine of burdock and the former wine of Gorgon fruit are imported in new different aseptic fermentor tank respectively, and adds SO respectively
2to SO
2concentration is 110mg/L, then will add SO
2after the constant-temperature enclosed fermentation 40 days under 25 DEG C of conditions respectively of the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit, finally filter respectively and remove impurity and namely obtain Chinese yam Clarified fermentation wine, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine;
(6) allocate
By the Chinese yam Clarified fermentation wine of step (5) gained, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine in Chinese yam: burdock: the ratio of Gorgon fruit=3:1:1 carries out allocating to obtain mixing Clarified fermentation wine, mixing Clarified fermentation wine is proceeded to new aseptic fermentor tank, stop 5 days under 25 DEG C of conditions, stir 2 every day, stirring velocity 30r/min, stirs 40min at every turn;
(7) clarifying treatment of fermented wine
Add Chitosan Supported by Bentonite in the ratio of 20g/L in mixing Clarified fermentation wine after the stop of step (6) gained, stir, centrifuging gets supernatant liquid, namely obtains health promoting wine first product after being filtered by supernatant liquid diatomite filter;
(8) deepfreeze and filling
The health promoting wine first product of step (7) gained is carried out under-5 DEG C of conditions deepfreeze to remove precipitation, filter filling, get product health promoting wine.
Embodiment 2
A kind of composite health care wine, this composite health care wine is obtained by following steps:
(1) Chinese yam fermentation material is prepared
Soak dry for RHIIZOMA DIOSCOREAE from Henan of China, amount of water is the dry 100ml that adds water of every 25g RHIIZOMA DIOSCOREAE from Henan of China, obtain Chinese yam after soaking 5h and soak material, Chinese yam is soaked material heat at the temperature of 120 DEG C, make its water content reach 75% to obtain Chinese yam and boil material, boil in material Chinese yam and add amylase by the proportioning of 8u/g, add saccharifying enzyme by the proportioning of 80u/g, add SO by the proportioning of 50mg/L
2, then with sucrose, pol is adjusted to 10 ° of BX, finally presses yeast count 2.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains Chinese yam fermentation material;
Described diastatic enzymatic hydrolysis condition is pH6.0,60 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(2) burdock fermentation material is prepared
Soak dry for southern for peeling white muscle burdock, amount of water is that every 25g removes the peel the dry 100ml that adds water of southern white muscle burdock, obtain burdock after soaking 5h and soak material, burdock is soaked material heat at the temperature of 120 DEG C, make its water content reach 65% to obtain burdock and boil material, boil in material at burdock and add cellulase by the proportioning of 20u/g, add saccharifying enzyme by the proportioning of 80u/g, add SO by the proportioning of 50mg/L
2, then with sucrose, pol is adjusted to 10 ° of BX, finally presses yeast count 2.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains burdock fermentation material;
The enzymatic hydrolysis condition of described cellulase is pH5.0,33 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(3) Gorgon fruit fermentation material is prepared
Southern Gorgon euryale Gorgon fruit will be spent in vain soak, amount of water is that every 25g spends southern Gorgon euryale Gorgon fruit in vain and to add water 100ml, obtain Gorgon fruit after soaking 5h and soak material, Gorgon fruit is soaked material heat at the temperature of 120 DEG C, make its water content reach 75% to obtain Gorgon fruit and boil material, boil in material at Gorgon fruit and add amylase by the proportioning of 8u/g, add saccharifying enzyme by the proportioning of 80u/g, add SO by the proportioning of 50mg/L
2, then with sucrose, pol is adjusted to 10 ° of BX, finally presses yeast count 2.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains Gorgon fruit fermentation material;
Described diastatic enzymatic hydrolysis condition is pH6.0,60 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(4) Primary Fermentation
The Chinese yam fermentation material obtained by step (1), the burdock fermentation material that step (2) is obtained and the Gorgon fruit fermentation material that step (3) obtains are pulled an oar even to solid-liquid respectively, import respectively again in different aseptic fermentor tanks and ferment separately, Chinese yam fermentation material after making beating, burdock fermentation material is identical with the independent zymotechnique of Gorgon fruit fermentation material, its technique is as follows: pH is adjusted to 4, ferment at constant temperature 6 days under 40 DEG C of conditions, every day stirs twice, stirring velocity 40r/min, each stirring 20min, then sealed fermenting 15 days under 40 DEG C of conditions, 0.5 ° of BX is not less than to pol,
Chinese yam fermentation material after making beating, burdock fermentation material and Gorgon fruit fermentation material obtain the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit respectively through fermenting separately;
(5) secondary fermentation
The former wine of Chinese yam of step (4) gained, the former wine of burdock and the former wine of Gorgon fruit are imported in new different aseptic fermentor tank respectively, and adds SO respectively
2to SO
2concentration is 100mg/L, then will add SO
2after the constant-temperature enclosed fermentation 60 days under 40 DEG C of conditions respectively of the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit, finally filter respectively and remove impurity and namely obtain Chinese yam Clarified fermentation wine, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine;
(6) allocate
By the Chinese yam Clarified fermentation wine of step (5) gained, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine in Dry Rhizoma Dioscoreae: burdock: the ratio of Gorgon fruit=5:1:2 carries out allocating to obtain mixing Clarified fermentation wine, mixing Clarified fermentation wine is proceeded to new aseptic fermentor tank, stop 7 days under 20 DEG C of conditions, stir 1 every day, stirring velocity 20r/min, stirs 60min at every turn;
(7) clarifying treatment of fermented wine
Add Chitosan Supported by Bentonite in the ratio of 10g/L in mixing Clarified fermentation wine after the stop of step (6) gained, stir, leave standstill 24 hours, get supernatant liquid, after being filtered by supernatant liquid diatomite filter, namely obtain health promoting wine first product;
(8) deepfreeze and filling
The health promoting wine first product of step (7) gained is carried out under-6 DEG C of conditions deepfreeze to remove precipitation, filter filling, get product health promoting wine.
Embodiment 3
A kind of composite health care wine, this composite health care wine is obtained by following steps:
(1) Chinese yam fermentation material is prepared
Soak dry for iron rod yam, amount of water is the dry 500ml that adds water of every 25g iron rod yam, obtain Chinese yam after soaking 1h and soak material, Chinese yam is soaked material heat at the temperature of 140 DEG C, make its water content reach 65% to obtain Chinese yam and boil material, boil in material Chinese yam and add amylase by the proportioning of 2u/g, add saccharifying enzyme by the proportioning of 100u/g, add SO by the proportioning of 30mg/L
2, then with sucrose, pol is adjusted to 15 ° of BX, finally presses yeast count 1.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains Chinese yam fermentation material;
Described diastatic enzymatic hydrolysis condition is pH6.0,60 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(2) burdock fermentation material is prepared
Peeling being crossed limit, early raw burdock is dry soaks, amount of water is that the limit early dry 500ml that adds water of raw burdock is crossed in every 25g peeling, obtain burdock after soaking 1h and soak material, burdock is soaked material heat at the temperature of 140 DEG C, make its water content reach 75% to obtain burdock and boil material, boil in material at burdock and add cellulase by the proportioning of 8u/g, add saccharifying enzyme by the proportioning of 100u/g, add SO by the proportioning of 30mg/L
2, then with sucrose, pol is adjusted to 15 ° of BX, finally presses yeast count 1.0 × 10
7the proportioning inoculation white wine yeast of/ml, obtains burdock fermentation material;
The enzymatic hydrolysis condition of described cellulase is pH5.0,33 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(3) Gorgon fruit fermentation material is prepared
Northern Gorgon euryale Gorgon fruit is soaked, amount of water is that every 25g north Gorgon euryale Gorgon fruit adds water 500ml, obtain Gorgon fruit after soaking 1h and soak material, Gorgon fruit is soaked material heat at the temperature of 140 DEG C, make its water content reach 65% to obtain Gorgon fruit and boil material, boil in material at Gorgon fruit and add amylase by the proportioning of 2u/g, add saccharifying enzyme by the proportioning of 100u/g, add SO by the proportioning of 30mg/L
2, then with sucrose, pol is adjusted to 15 ° of BX, finally presses yeast count 1.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains Gorgon fruit fermentation material;
Described diastatic enzymatic hydrolysis condition is pH6.0,60 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(4) Primary Fermentation
The Chinese yam fermentation material obtained by step (1), the burdock fermentation material that step (2) is obtained and the Gorgon fruit fermentation material that step (3) obtains are pulled an oar even to solid-liquid respectively, import respectively again in different aseptic fermentor tanks and ferment separately, Chinese yam fermentation material after making beating, burdock fermentation material is identical with the independent zymotechnique of Gorgon fruit fermentation material, its technique is as follows: pH is adjusted to 7, ferment at constant temperature 8 days under 20 DEG C of conditions, every day stirs twice, stirring velocity 20r/min, each stirring 60min, then sealed fermenting 45 days under 20 DEG C of conditions, 0.5 ° of BX is not less than to pol,
Chinese yam fermentation material after making beating, burdock fermentation material and Gorgon fruit fermentation material obtain the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit respectively through fermenting separately;
(5) secondary fermentation
The former wine of Chinese yam of step (4) gained, the former wine of burdock and the former wine of Gorgon fruit are imported in new different aseptic fermentor tank respectively, and adds SO respectively
2to SO
2concentration is 120mg/L, then will add SO
2after the constant-temperature enclosed fermentation 20 days under 20 DEG C of conditions respectively of the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit, finally filter respectively and remove impurity and namely obtain Chinese yam Clarified fermentation wine, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine;
(6) allocate
By the Chinese yam Clarified fermentation wine of step (5) gained, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine in Dry Rhizoma Dioscoreae: burdock: the ratio of Gorgon fruit=7:3:2 carries out allocating to obtain mixing Clarified fermentation wine, mixing Clarified fermentation wine is proceeded to new aseptic fermentor tank, stop 3 days under 40 DEG C of conditions, stir 3 every day, stirring velocity 40r/min, stirs 20min at every turn;
(7) clarifying treatment of fermented wine
Add Chitosan Supported by Bentonite in the ratio of 30g/L in mixing Clarified fermentation wine after the stop of step (6) gained, stir, leave standstill 15 hours, get supernatant liquid, after being filtered by supernatant liquid diatomite filter, namely obtain health promoting wine first product;
(8) deepfreeze and filling
The health promoting wine first product of step (7) gained is carried out under-5 DEG C of conditions deepfreeze to remove precipitation, filter filling, get product health promoting wine.
Be to be understood that example as herein described and embodiment only in order to illustrate, those skilled in the art can make various amendment or change according to it, all belong to protection scope of the present invention.
Claims (3)
1. a preparation method for composite health care wine, comprises the following steps:
(1) Chinese yam fermentation material is prepared
Chinese yam or Dry Rhizoma Dioscoreae are soaked, amount of water is that every 25g Chinese yam or Dry Rhizoma Dioscoreae add water 100-500ml, obtain Chinese yam after soaking 1-5h and soak material, Chinese yam is soaked material heat, make its water content reach 65-75% to obtain Chinese yam and boil material, boil in material Chinese yam and add amylase by the proportioning of 2-8u/g, add saccharifying enzyme by the proportioning of 80-100u/g, add SO by the proportioning of 30-50mg/L
2, then with sucrose, pol is adjusted to 10-15 ° of BX, finally presses yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains Chinese yam fermentation material;
Described diastatic enzymatic hydrolysis condition is pH6.0,60 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(2) burdock fermentation material is prepared
Soak dry for peeling burdock, amount of water is that every 25g removes the peel the dry 100-500ml that adds water of burdock, obtain burdock after soaking 1-5h and soak material, burdock is soaked material heat, make its water content reach 65-75% to obtain burdock and boil material, boil in material at burdock and add cellulase by the proportioning of 8-20u/g, add saccharifying enzyme by the proportioning of 80-100u/g, add SO by the proportioning of 30-50mg/L
2, then with sucrose, pol is adjusted to 10-15 ° of BX, finally presses yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains burdock fermentation material;
The enzymatic hydrolysis condition of described cellulase is pH5.0,33 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(3) Gorgon fruit fermentation material is prepared
Gorgon fruit is soaked, amount of water is that every 25g Gorgon fruit adds water 100-500ml, obtain Gorgon fruit after soaking 1-5h and soak material, Gorgon fruit is soaked material heat, make its water content reach 65-75% to obtain Gorgon fruit and boil material, boil in material at Gorgon fruit and add amylase by the proportioning of 2-8u/g, add saccharifying enzyme by the proportioning of 80-100u/g, add SO by the proportioning of 30-50mg/L
2, then with sucrose, pol is adjusted to 10-15 ° of BX, finally presses yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of CFU/mL, obtains Gorgon fruit fermentation material;
Described diastatic enzymatic hydrolysis condition is pH6.0,60 DEG C of water-bath 1h, and the enzymatic hydrolysis condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(4) Primary Fermentation
The Chinese yam fermentation material obtained by step (1), the burdock fermentation material that step (2) is obtained and the Gorgon fruit fermentation material that step (3) obtains are pulled an oar even to solid-liquid respectively, import respectively again in different aseptic fermentor tanks and ferment separately, Chinese yam fermentation material after making beating, burdock fermentation material is identical with the independent zymotechnique of Gorgon fruit fermentation material, its technique is as follows: pH is adjusted to 4-7, ferment at constant temperature 6-8 days under 20-40 DEG C of conditions, every day stirs twice, stirring velocity 20 ~ 40r/min, each stirring 20-60min, then sealed fermenting 15-45 days under 20-40 DEG C of conditions, 0.5 ° of BX is not less than to pol,
Chinese yam fermentation material after making beating, burdock fermentation material and Gorgon fruit fermentation material obtain the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit respectively through fermenting separately;
(5) secondary fermentation
The former wine of Chinese yam of step (4) gained, the former wine of burdock and the former wine of Gorgon fruit are imported in new different aseptic fermentor tank respectively, and adds SO respectively
2to SO
2concentration is 100-120mg/L, then will add SO
2after the constant-temperature enclosed fermentation 20-60 days under 20-40 DEG C of conditions respectively of the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit, finally filter respectively and remove impurity and namely obtain Chinese yam Clarified fermentation wine, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine;
(6) allocate
By the Chinese yam Clarified fermentation wine of step (5) gained, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine in Chinese yam or Dry Rhizoma Dioscoreae: burdock: Gorgon fruit=5-7:1-3:2 ratio carries out allocating to obtain mixing Clarified fermentation wine, mixing Clarified fermentation wine is proceeded to new aseptic fermentor tank, stop 3-7 days under 20-40 DEG C of conditions, every day stirs 1-3 times, stirring velocity 20-40r/min, stirs 20-60min at every turn;
(7) clarifying treatment of fermented wine
Add Chitosan Supported by Bentonite in the ratio of 10-30g/L in mixing Clarified fermentation wine after the stop of step (6) gained, stir, settled process or centrifuging get supernatant liquid, namely obtain health promoting wine first product after being filtered by supernatant liquid;
(8) deepfreeze and filling
The health promoting wine first product of step (7) gained is carried out deepfreeze under-6 DEG C to-5 DEG C conditions, then removes precipitation, filter filling, get product health promoting wine.
2. the preparation method of composite health care wine as claimed in claim 1, it is characterized in that: in step (6), by the Chinese yam Clarified fermentation wine of step (5) gained, burdock Clarified fermentation wine and Gorgon fruit Clarified fermentation wine in Chinese yam or Dry Rhizoma Dioscoreae: burdock: the ratio of Gorgon fruit=3:1:1 carries out allocating to obtain mixing Clarified fermentation wine.
3. the composite health care wine prepared by preparation method of composite health care wine according to claim 1 and 2.
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| CN104845802A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of galangal healthcare wine |
| CN106281857A (en) * | 2016-08-24 | 2017-01-04 | 韦克康 | The preparation method of yam wine |
| CN106343306A (en) * | 2016-08-24 | 2017-01-25 | 韦克康 | Method for preparing healthy oral liquid |
| CN106336990A (en) * | 2016-08-24 | 2017-01-18 | 韦克康 | Health care wine preparation method |
| CN106967563B (en) * | 2017-05-27 | 2020-11-03 | 陈圣明 | Method for making papaya wine |
| CN107354059B (en) * | 2017-08-30 | 2020-11-24 | 华南理工大学 | Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and processing method thereof |
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| CN103013739A (en) * | 2012-10-19 | 2013-04-03 | 南宁市那楼淮山产业化专业合作社 | Dioscorea opposite wine and technology for making same |
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| CN102911833A (en) * | 2011-08-06 | 2013-02-06 | 耿道祥 | Processing method of burdock healthcare wine |
| CN102787141A (en) * | 2012-08-21 | 2012-11-21 | 广西凭祥市丰浩酒精有限公司 | Alcohol production process |
| CN102864060A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Yam distilled liquor and preparation method thereof |
| CN102816670A (en) * | 2012-09-12 | 2012-12-12 | 付桂明 | Method for preparing Rui chang yam white wine |
| CN103013739A (en) * | 2012-10-19 | 2013-04-03 | 南宁市那楼淮山产业化专业合作社 | Dioscorea opposite wine and technology for making same |
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| CN103849541A (en) | 2014-06-11 |
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