CN103952259B - A kind of preparation method of red bean red date bee honey health-care wine - Google Patents

Abstract

The invention relates to the field of health care products. The invention discloses a preparation method of red bean, jujube and honey health wine. Red beans are used to process the pre-boiled liquid to turn waste into treasure, so as to realize high-efficiency utilization of resources and reduce pollution, and at the same time provide consumers with Nutraceutical products. The preparation method of the red bean red date honey health wine of the present invention comprises the following steps: 1) take red bean processing pre-cooking liquid, and sterilize; 2) under aseptic conditions, add honey and red date concentrated juice to the solution obtained in step 1), adjust The sugar content of the solution is 17%~20%; 3) At 32~38°C, inoculate activated active dry yeast into the solution obtained in step 2), the mass fraction of the active dry yeast is 0.08%~0.12%; 4) Ferment at 26-30°C for 48-96 hours; 5) Sterilize again; 6) Under sterile conditions, cool, stand, filter and package. This method fully includes a variety of nutrients, and at the same time, the wine body is rich in fermentation and mellow aroma.

Description

A kind of preparation method of red bean red date honey health wine

technical field

The invention relates to the technical field of health products, in particular to a preparation method of red bean red date honey health wine.

Background technique

Health care wine industry With the development of China's economy and the increasing awareness of national health, health care wine has become a new consumption trend and there is a huge market demand.

Health wine has become the fourth largest wine category after liquor, beer, and red wine. The market share continues to rise, and the good momentum of vigorous development has also allowed many companies to see the promising prospects of health wine and invest in it one after another, further stirring up the market At the same time, competition has also intensified. For the health wine industry at this stage, it is both an opportunity and a challenge. Although health wine can still be regarded as a small wine compared with traditional alcohol, health wine in the development stage still has a long way to go in the future.

Red beans contain a variety of biologically active substances, such as polyphenols, tannins, phytic acid, saponins, etc. Both tannins and polyphenols have strong antioxidant activity, have strong affinity for peptides and proteins, and can inhibit amylase and trypsin; while polyphenols and phytic acid have potential hypoglycemic activity. Red beans also contain a large amount of proanthocyanidins. In vitro tests have shown that these substances have significant free radical scavenging capabilities. Proanthocyanidins are effective in preventing and controlling oxidative damage in inflammation, cardiovascular diseases, atherosclerosis, diabetes and cancer. helpful.

At present, in the production process of red bean paste, a large amount of red bean processing precooking liquid is discharged as waste liquid. These red bean processing precooking liquids contain a large amount of protein, natural pigments and other components. In recent years, studies have also shown that red bean skin contains a variety of bioactive components that are beneficial to the human body, and its extract has a significant antioxidant effect. Most of these red bean processing precooking liquids are directly discarded or only through simple rough processing, and its rich nutrients are not fully utilized, and a large amount of waste water and a large amount of capital investment are also caused to solve the sewage problem.

Contents of the invention

The object of the present invention is to provide a preparation method of red bean red date honey health wine, in order to realize efficient utilization of resources, reduce pollution, and provide consumers with nutrition and health care products.

The technical scheme that the present invention takes is:

A preparation method of red bean red date honey health wine, comprising the following steps:

1) Get red bean processing precooking liquid, carry out sterilizing treatment;

2) under aseptic conditions, add honey and concentrated jujube juice to the solution obtained in step 1), and adjust the sugar content of the solution to 17% to 20%;

3) Inoculating activated active dry yeast into the solution obtained in step 2) at a temperature of 32-38°C, the mass fraction of the active dry yeast being 0.08%-0.12%;

4) ferment for 48-96 hours at a temperature of 26-30°C;

5) Sterilization again;

6) Under sterile conditions, cooling, standing, filtering and packaging.

Honey and jujube juice concentrate were used as sugar sources for fermentation. Honey has the effects of anti-inflammatory, expectorant, moistening the lungs, and relieving cough. It can promote the normal secretion of gastric acid and enhance intestinal peristalsis. The glucose, vitamins, magnesium, phosphorus, and calcium in honey can regulate the function of the nervous system, relieve nervous tension, and promote sleep. , and honey has no side effects such as depression, fatigue, and distraction that other medicines have. Honey also nourishes the heart muscle and improves the metabolic function of the heart muscle; Function, modern pharmacological research has found that jujube can increase the oxygen content in the blood and nourish the cells of the whole body. It is a tonic with moderate drug effects. The healthy wine prepared by the method of the invention has the functions of nourishing and strengthening, invigorating the spleen and nourishing the stomach, diuresis and dehumidification, calming the mind and nourishing the mind, promoting breast milk and nourishing blood.

Preferably, before step 1) sterilization treatment, add pectinase and acid protease to the red bean processing pre-cooking liquid, and enzymolyze it at a temperature of 40-60°C for 0.5-1.5h, wherein the pectinase and The mass fraction of the acid protease is 0.03-0.08%. Using acid protease and pectinase to enzymolyze the red bean processing precooking liquid greatly reduces the flocculent coagulation in the fermentation process and makes the wine body clearer.

Preferably, before step 5) sterilization treatment, xylitol and polydextrose are added to the fermentation solution obtained in step 4), the concentration of xylitol in the solution is 0.5-5 g/L, and the concentration of polydextrose is 0.05-0.2 g/L L. Xylitol is a functional sweetener, which can improve flavor and adapt to special populations; polydextrose is a water-soluble dietary fiber, which can prevent constipation and prevent fat deposition. Of course, other flavoring agents or additives can also be added as required.

Preferably, the sterilization treatment in step 1) is to heat and boil the precooked red bean solution after enzymolysis; the sterilization treatment in step 5) is instant ultra-high temperature sterilization. Ultra-high temperature instant sterilization is adopted to retain the original flavor and color of fermented wine.

Preferably, the sugar content of the honey and red date concentrated juice in step 2) is 65%.

Further, the ratio of the added amount of the honey to the concentrated jujube juice is 1:1-3:1.

As preferably, the step of activating the activated active dry yeast described in step 3) is as follows: 10 parts by weight of active dry yeast placed in 10 parts by weight of 40°C sugar content is 5% sucrose solution for 30min activation, and then added to the resulting solution After adding 1 to 3 parts by weight of the solution obtained in step 2), cultivate for 30 minutes. After activation, cultivate in the solution obtained in step 2) for 30 minutes, so that the dry yeast can better adapt to the fermentation environment and improve the survival rate.

The beneficial effects of the present invention are:

The preparation method of the red bean jujube honey health wine of the present invention is to process and reuse the red bean processing pre-cooking liquid discharged as waste liquid in red bean processing, rationally utilize resources, and reduce environmental pollution at the same time. The method adopts the method of composite fermentation of red bean processing pre-cooking liquid, concentrated jujube juice and honey, and the health wine prepared by the method combines various nutritional components in red beans, red dates and honey, and has a strong aroma, red bean taste and red date taste. Prominent, with a touch of honey aroma, unique flavor; the wine is wine red, clear and attractive, it is a good product integrating delicacy, nutrition, health and fashion. The health-care wine prepared by the method is rich in fermented mellow aroma, which is incomparable to the blended health-care wine in the prior art; the method of the invention has simple fermentation process, short fermentation period and is not affected by climate.

In addition, ferment at a lower temperature (26-30°C) for 48-96 hours, and stop the fermentation before the end of the fermentation. The aroma of fermented wine, as well as a hint of sweetness, makes the entrance softer.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

Example 1

A preparation method of red bean red date honey health wine, comprising the following steps:

1) Take the red bean processing pre-cooking liquid (provided by the red bean processing factory), boil and sterilize, and then naturally cool down to 50°C;

2) under aseptic conditions, in step 1) gained solution, add the honey of 65% (solid content in the solution and the weight ratio of solution, w/w) that the sugar content of equal amount is 65% (solid content in the solution) in the solution obtained in step 1) The weight ratio of solid matter content and solution, w/w) red jujube concentrated juice, adjust the sugar content of solution to 17% (the weight ratio of solid matter content in solution and solution, w/w), slowly stir evenly, naturally cool to 35 ℃;

3) inoculate the active dry yeast mother liquor through activation culture in the solution gained in step 2), the mass fraction of active dry yeast is 0.08%; , sugar content is 5% (the weight ratio of solid content in solution and solution, w/w) in the sucrose solution activation 30min, after adding 100g step 2) gained solution in gained solution, cultivate 30min;

4) Control the temperature at 28-30°C and ferment for 72 hours;

5) Add xylitol and polydextrose to step 4) in the fermented solution gained, the concentration of xylitol in the solution is 3.8g/L, the concentration of polydextrose is 0.05g/L; high temperature instant sterilizer);

6) Cooling, standing, filtering and canning under aseptic conditions to obtain the finished red bean, red date and honey health wine.

The red bean, red date and honey health wine prepared in this example combines various nutritional components in red beans, red dates and honey, and has a rich aroma, prominent red bean and red date flavors, and a faint honey fragrance, with a unique flavor; the wine is Wine red, clear bodied.

Example 2

1) Take the red bean processing pre-cooking liquid, add pectinase and acid protease to the red bean processing pre-cooking liquid (the mass fraction of pectinase and acid protease added is both 0.05%), heat to 50 ° C, under the condition of 50 ° C Enzymatic hydrolysis for 1 hour; after boiling the precooked red bean liquid that has been enzymatically hydrolyzed to sterilize and kill enzymes, cool naturally to 50°C;

2) Under aseptic conditions, add an equal amount of honey with a sugar content of 65% and red jujube concentrated juice with a sugar content of 65% to the solution obtained in step 1), adjust the sugar content of the solution to 17%, stir slowly, and cool naturally to 35 ℃;

3) inoculate the active dry yeast mother liquor through activation culture in the solution gained in step 2), the mass fraction of active dry yeast is 0.1%; , sugar content is 5% (the weight ratio of solid matter content in solution and solution, w/w) in the sucrose solution activation 30min, after adding 200g step 2) gained solution in gained solution then, cultivate 30min;

4) Control the temperature at 28-30°C and ferment for 85 hours;

5) Add xylitol and polydextrose to step 4) gained fermentation solution, the concentration of xylitol in the solution is 0.5g/L, the concentration of polydextrose is 0.2g/L; high temperature instant sterilizer);

6) Cooling, standing, filtering and canning under aseptic conditions to obtain the finished red bean, red date and honey health wine.

The red bean, red date and honey health wine prepared in this example combines various nutritional components in red beans, red dates and honey, and has a rich aroma, prominent red bean and red date flavors, and a faint honey fragrance, with a unique flavor; the wine is Wine red, clear bodied.

Example 3

1) Take the red bean processing pre-cooking liquid, add pectinase and acid protease to the red bean processing pre-cooking liquid (the mass fraction of pectinase and acid protease after adding is 0.08%), heat to 50 ° C, under the condition of 50 ° C Enzymatic hydrolysis for 48 minutes; after boiling the precooked red bean liquid that had been enzymatically hydrolyzed to sterilize and kill the enzyme, cool naturally to 50°C;

2) Under sterile conditions, add honey with a sugar content of 65% and red date concentrated juice with a sugar content of 65% to the solution obtained in step 1), the ratio of honey to red date concentrated juice is 2:1, and adjust the sugar content of the solution to 20% , stir slowly and evenly, and cool naturally to 35°C;

3) inoculate the active dry yeast mother liquor through activation culture in step 2) gained solution, the mass fraction of active dry yeast is 0.12%; The activation process of active dry yeast is as follows: the active dry yeast of 100g is placed in 1kg temperature and is 40 ℃ , sugar content is 5% (the weight ratio of solid content in solution and solution, w/w) in the sucrose solution activation 30min, after adding 300g step 2) gained solution in gained solution then, cultivate 30min;

4) Control the temperature at 26°C and ferment for 48 hours;

5) Ultra-high temperature instant sterilization (ultra-high temperature instant sterilization machine can be used);

6) Cooling, standing, filtering and canning under aseptic conditions to obtain the finished red bean, red date and honey health wine.

The red bean, red date and honey health wine prepared in this example combines various nutritional components in red beans, red dates and honey, and has a rich aroma, prominent red bean and red date flavors, and a faint honey fragrance, with a unique flavor; the wine is Wine red, clear bodied.

Example 4

1) Take the red bean processing pre-cooking liquid, add pectinase and acid protease to the red bean processing pre-cooking liquid (the mass fraction of pectinase and acid protease after adding is 0.03%), heat to 50 ° C, under the condition of 50 ° C Enzymatic hydrolysis for 1.5 hours; after boiling the precooked red bean liquid that has been enzymatically hydrolyzed to sterilize the enzymes, cool naturally to 50°C;

2) Under sterile conditions, add honey with a sugar content of 65% and red date concentrated juice with a sugar content of 65% to the solution obtained in step 1), the ratio of honey to red date concentrated juice is 3:1, and adjust the sugar content of the solution to 18% , stir slowly and evenly, and cool naturally to 35°C;

3) inoculate the active dry yeast mother liquor through activation culture in the solution gained in step 2), the mass fraction of active dry yeast is 0.08%; , sugar content is 5% (the weight ratio of solid content in solution and solution, w/w) in the sucrose solution activation 30min, after adding 300g step 2) gained solution in gained solution then, cultivate 30min;

4) Control the temperature at 26°C and ferment for 96 hours;

5) Ultra-high temperature instant sterilization (ultra-high temperature instant sterilization machine can be used);

6) Cooling, standing, filtering and canning under aseptic conditions to obtain the finished red bean, red date and honey health wine.

The red bean, red date and honey health wine prepared in this example combines various nutritional components in red beans, red dates and honey, and has a rich aroma, prominent red bean and red date flavors, and a faint honey fragrance, with a unique flavor; the wine is Wine red, clear bodied.

Example 5

1) Take red bean processing pre-cooking liquid, add pectinase and acid protease (the mass fraction of pectinase after adding is 0.06%, the mass fraction of acid protease is 0.03%) to red bean processing pre-cooking liquid, heat to 50 ℃ , enzymatically hydrolyze at 50°C for 1 hour; boil the precooked red bean liquid that has been enzymolyzed to sterilize and sterilize the enzyme, then cool naturally to 50°C;

2) Under sterile conditions, add an equal amount of honey with a sugar content of 65% and red jujube concentrated juice with a sugar content of 65% to the solution obtained in step 1), adjust the sugar content of the solution to 19%, stir slowly, and cool naturally to 35 ℃;

3) inoculate the active dry yeast mother liquor through activation culture in the solution obtained in step 2), the mass fraction of active dry yeast is 0.11%; , sugar content is 5% (the weight ratio of solid matter content in solution and solution, w/w) in the sucrose solution activation 30min, after adding 200g step 2) gained solution in gained solution then, cultivate 30min;

4) Control the temperature at 28-30°C and ferment for 62 hours;

5) Add xylitol and polydextrose to the fermented solution obtained in step 4), the concentration of xylitol in the solution is 2g/L, and the concentration of polydextrose is 0.1g/L; then ultra-high temperature instantaneous sterilization (ultra-high temperature can be used instant sterilizer);

6) Cooling, standing, filtering and canning under aseptic conditions to obtain the finished red bean, red date and honey health wine.

The red bean, red date and honey health wine prepared in this example combines various nutritional components in red beans, red dates and honey, and has a rich aroma, prominent red bean and red date flavors, and a faint honey fragrance, with a unique flavor; the wine is Wine red, clear bodied.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims (6)

1. a preparation method for red bean red date bee honey health-care wine, is characterized in that, comprises the following steps:

1) get red bean and process liquid of precooking, polygalacturonase and aspartic protease is added, enzymolysis 0.5 ~ 1.5h at temperature 40 ~ 60 DEG C, wherein in liquid is precooked in described red bean processing, the massfraction of described polygalacturonase and described aspartic protease is 0.03 ~ 0.08%, carries out sterilising treatment;

2) aseptically, in step 1) gained solution, honey and red date inspissated juice is added, regulator solution pol to 17% ~ 20%;

3) at 32 ~ 38 DEG C of temperature, to step 2) inoculate activated active dry yeast in gained solution, the massfraction of described active dry yeast is 0.08% ~ 0.12%;

4) at 26 ~ 30 DEG C of temperature bottom fermentation 48 ~ 96h;

5) sterilising treatment again;

6) under aseptic condition, cool, leave standstill, filter, encapsulate.

2. the preparation method of red bean red date bee honey health-care wine as claimed in claim 1, it is characterized in that: before step 5) sterilising treatment, Xylitol and poly-dextrose is added in step 4) gained fermented soln, the concentration of xylose from solutions alcohol is 0.5 ~ 5g/L, and the concentration of poly-dextrose is 0.05 ~ 0.2g/L.

3. the preparation method of red bean red date bee honey health-care wine as claimed in claim 1, is characterized in that: the sterilising treatment described in step 1) be by enzymolysis after red bean processing to precook the sterilizing of liquid heated and boiled; Sterilising treatment described in step 5) adopts Ultra High Temperature Short Time.

4. the preparation method of red bean red date bee honey health-care wine as claimed in claim 1, is characterized in that: step 2) pol of described honey and red date inspissated juice is 65%.

5. the preparation method of red bean red date bee honey health-care wine as claimed in claim 4, is characterized in that: the ratio of described honey and red date inspissated juice add-on is 1:1 ~ 3:1.

6. the preparation method of red bean red date bee honey health-care wine as claimed in claim 1, it is characterized in that, the activation step of active dry yeast activated described in step 3) is as follows: the pol active dry yeast of 1 weight part being placed in 10 weight part 40 DEG C be 5% sucrose solution activate 30min, then in gained solution, 1 ~ 3 weight part step 2 is added) after gained solution, cultivate 30min.