CN103981073A - Hippophae rhamnoides prepared wine and preparation method thereof - Google Patents
Hippophae rhamnoides prepared wine and preparation method thereof Download PDFInfo
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Abstract
A disclosed hippophae rhamnoides prepared wine is prepared from the following compositions in parts by weight: 230-270 parts of hippophae rhamnoides fermentation juice, 110-140 parts of edible alcohol with a concentration of 95%, 180-220 parts of xylitol and 600-650 parts of purified water. The invention also provides a preparation method of the hippophae rhamnoides prepared wine. The provided hippophae rhamnoides prepared wine has the nutritional health-care functions of resisting ageing, maintaining beauty and keeping young, and preventing cardio-cerebrovascular diseases, is fine and mellow in mouthfeel, and is drinkable for low-glucose-tolerance crowds.
Description
Technical field
The present invention relates to a kind of fruit juice assembled alcoholic drinks and preparation method thereof, especially a kind of sea-buckthorn assembled alcoholic drinks and preparation method thereof.
Background technology
Sea-buckthorn is the distinctive wild plant of China, is rich in total flavones, polyphenolic compound, amino acid and various trace elements.Sea-buckthorn has the effect of soothing the liver beneficial gas, relieving dyspepsia, can reduce cholesterol, and all malaise symptoms that bring for the chronic diseases such as cardiovascular and cerebrovascular and subhealth state, have obvious health care conditioning effect.
In Fructus Hippophae ascorbic content occupy one cut vegetables, the hat of fruit, and relatively stable, have the laudatory title of " king of Vc ".In sea-buckthorn, be rich in 7 kinds of flavonoid compounds, as Quercetin, trifolitin and glycoside thereof etc.In sea-buckthorn pulp, contain abundant lipid acid and the amino acid of A wide selection of colours and designs, wherein comprise that human body can not synthesize and 8 essential seed amino acids.Polyphenolic compound and multiple organic acid content approximately 2 ~ 3.5% in sea-buckthorn.In sea-buckthorn, also contain rare serotonin in 14 kinds of trace elements, phosphatide, volatile oil and plants.
Fructus Hippophae is orange to orange red fruitlet, taste is sour-sweet, has fruit fragrance, suitablely makes juice drinks or fruit wine is drunk, but there is acerbity to be difficult for removing in common fresh squeezing juice of Fructus Hippophae, affect mouthfeel, especially common assembled alcoholic drinks technique, adopts the modes such as alcohol-pickled Fructus Hippophae or replacement(metathesis)reaction, blend again, the sea buckthorn fruit wine mouthfeel making is poor, is difficult to obtain the favor in market, and alcohol in high concentration immersion causes nutritive ingredient loss serious.
Therefore, in prior art, lack and a kind ofly can either retain hippophae rhamnoides nutrition composition, can improve again mouthfeel be subject to consumers welcomed sea-buckthorn assembled alcoholic drinks.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of nutrient health-care function that has, and effectively nurses one's health physical function, the sea-buckthorn assembled alcoholic drinks that delicate mouthfeel is mellow.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A sea-buckthorn assembled alcoholic drinks, its composition by following weight part is formulated: 600 ~ 650 parts of 230 ~ 270 parts of sea-buckthorn fermented juices, 95% 180 ~ 220 parts of 110 ~ 140 parts of edible ethanols, Xylitols and pure water.
Preferably, sea-buckthorn assembled alcoholic drinks of the present invention, its composition by following weight part is formulated: 625 parts of 250 parts of sea-buckthorn fermented juices, 95% 200 parts of 125 parts of edible ethanols, Xylitols and pure water.
Further, in sea-buckthorn assembled alcoholic drinks of the present invention, optionally, in every 1000 kilograms of sea-buckthorn assembled alcoholic drinkss, also add one or more in the additive of following ratio: 600mL lactic acid, 120mL grape essence or ethyl lactate 600mL.
Further preferably, sea-buckthorn assembled alcoholic drinks of the present invention, wherein said sea-buckthorn fermented juice is made by the composition fermentation of following weight part: 0.2 ~ 0.3 part of 900 ~ 1100 parts of sea buckthorn juices, 20 ~ 30 parts of 95% edible ethanols, 180 ~ 220 parts of white sugars and active dry yeast.
Preferably, sea-buckthorn assembled alcoholic drinks of the present invention, wherein said sea-buckthorn fermented juice is made by the composition fermentation of following weight part: 0.25 part of 1000 parts of sea buckthorn juices, 25 parts of 95% edible ethanols, 200 parts of white sugars and active dry yeast.
Sea buckthorn juice of the present invention is the fresh squeezing Normal juice of fresh Fructus Hippophae of not diluted and other compositions of interpolation.
The active dry yeast that the present invention adopts is the Angel TH white wine king highly active dry yeast that Angel Yeast Co.,Ltd produces, for easily buying product on market.
Further, sea-buckthorn assembled alcoholic drinks of the present invention, described in it, the fermentation process of sea-buckthorn fermented juice is:
(1) rehydration of active dry yeast, activation: a) rehydration: get 5-10 doubly to the 2% sucrose water of 38 ℃-40 ℃ of formula ratio active dry yeast, active dry yeast is dissolved in wherein and stirs 10-20 minute; B) activation: the yeast of rehydration in step a) is cooled to rapidly to about 30 ℃ activation 1-1.5 hour;
(2) yeast step (1) having been activated adds in formula ratio sea buckthorn juice and stirs;
(3) take in the fruit juice that formula ratio white sugar adds step (2) gained, be stirred to completely and dissolve;
(4) 95% edible ethanol of getting formula ratio adds in the fruit juice of step (3) gained, stirs;
(5) step (4) gained fruit juice fermentation is 12 ~ 18 days, during every day stir 3-4 time, more than each half hour;
(6) by standby after the sea-buckthorn fermented juice filtration of step (5).
Preferably, in sea-buckthorn assembled alcoholic drinks of the present invention, the described filter method of step (6) is: adding part by weight is 5 ‰ cellulase and 5 ‰ polygalacturonase, and fruit juice is heated to 35 ~ 45 ℃, stirs, and is down to room temperature, standing filtration.
Another object of the present invention is to provide the preparation method of described sea-buckthorn assembled alcoholic drinks.
Technical scheme provided by the invention is:
The method of preparing sea-buckthorn assembled alcoholic drinks of the present invention, is characterized in that: comprise following steps:
(1) to the edible ethanol that adds 95% in the sea-buckthorn fermented juice of formula ratio, mix and obtain fruit juice wine liquid;
(2) formula ratio Xylitol is dissolved in a small amount of 70 ~ 90 ℃ of pure water and is stirred to dissolve, be cooled to after room temperature and gained xylitol solution added in the described fruit juice wine liquid of step (1), obtain fruit juice wine extract;
(3) surplus pure water and other possible additives are added in step (2) gained fruit juice wine extract, be uniformly mixed, standing, measure alcoholic strength, fine setting, obtains finished product fruit wine;
(4) step (3) gained finished product fruit wine is filtered, place 5 ~ 10 days, make its mouthfeel merge, stablize, bottle and get final product.
Preferably, the preparation method of sea-buckthorn assembled alcoholic drinks of the present invention, the filter method of wherein said step (4) is: adding part by weight is the polygalacturonase that 5 ‰ cellulase and part by weight are 5 ‰, stirs standing filtration.
The beneficial effect that adopts technique scheme to produce is:
1, sea-buckthorn assembled alcoholic drinks provided by the invention, wherein sea buckthorn juice adopts zymotechnique to make, but not simple alcohol-pickled stripping, at utmost retained nutritive ingredient, obtained wine thereby body is evenly translucent, there is stiff sense, after measured, in gained sea-buckthorn assembled alcoholic drinks of the present invention, Vitamin C content is 128mg/100mL, and total organic acids content is counted 5.97g/L with oxysuccinic acid, general flavone content 124mg/100mL, oligomeric procyanidolics (OPC) 26 mg/100mL, can strengthen body immunity, have the nourishing functions such as vessel softening, anti-oxidant, anti-ageing and beautifying face and moistering lotion.
2, the sea buckthorn juice of sea-buckthorn assembled alcoholic drinks provided by the invention adopts the zymotechnique of optimizing, and can effectively remove the acerbity of sea-buckthorn, improvement mouthfeel, gained sea-buckthorn assembled alcoholic drinks sour and sweet palatability, fragrance is harmonious, and entrance alcohol is soft, enjoy endless aftertastes, fermenting process has also been introduced profitable strain, probiotics content 1.6 * 10
7cFU/mL, has the immunity of organisms of raising effect.
3, the present invention makes preferably zymotechnique Raw kind, proportioning and processing parameter, has determined best formula, and has formulated rational processing method, makes the activity of yeast reach best, thereby reduces costs, and guarantees fermented quality.
4, in sea-buckthorn assembled alcoholic drinks preparation technology, adopt cellulase and polygalacturonase to process wine body, reach following effect: first, can make Mierocrystalline cellulose and the pectins of a large amount of existence in sea-buckthorn and be dissolved in wine body, solve the pectin and the fiber that in sea buckthorn juice or fruit wine preparation process, exist always and stopped up the problem that filter screen causes filtration step inefficiency, can obviously improve filtration efficiency; The second, along with the decomposition of Mierocrystalline cellulose and pectin, a large amount of nutritive ingredients that are mixed in are wherein able to by filter screen, with satisfactory particle fineness, are suspended in wine liquid, have further improved the retention rate of nutritive ingredient.
5, the sea-buckthorn assembled alcoholic drinks alcoholic strength that the present invention makes is 14 ° of left and right, little to GI irritation, and in sea-buckthorn preferably original multiple bioactive ingredients as existence such as VITAMIN, flavones, pycnogenols and organic acids.
6, the sea-buckthorn assembled alcoholic drinks that the present invention makes is low sugar beverage, and suitable low resistance to sugar is drunk by people.
Embodiment
Below in conjunction with embodiment, the present invention is further detailed explanation.
Embodiment 1
Step 1: sea-buckthorn fermented juice preparation:
In following ratio, prepare raw material: sea buckthorn juice 1000kg, 95% edible ethanol 25kg, white sugar 200kg and active dry yeast 0.25kg.
Fermentation process:
(1) rehydration of active dry yeast, activation: a) rehydration: get 5 times to the 2% sucrose water of 38 ℃-40 ℃ of formula ratio active dry yeast, active dry yeast is dissolved in wherein and stirs 15 minutes; B) activation: the yeast of rehydration in step a) is cooled to rapidly to about 30 ℃ activation 1 hour;
(2) yeast step (1) having been activated adds in formula ratio sea buckthorn juice and stirs;
(3) take in the fruit juice that formula ratio white sugar adds step (2) gained, be stirred to completely and dissolve;
(4) 95% edible ethanol of getting formula ratio adds in the fruit juice of step (3) gained, stirs;
(5) step (4) gained fruit juice fermentation is 15 days, during every day stir 4 times, more than each half hour;
(6) by adding part by weight in the sea-buckthorn fermented juice of step (5), be 5 ‰ cellulase and 5 ‰ polygalacturonase, fruit juice is heated to 35 ~ 45 ℃, stir, be down to room temperature, standing filtration.
Step 2: the preparation of sea-buckthorn assembled alcoholic drinks:
According to following ratio, prepare sea-buckthorn assembled alcoholic drinks starting material: sea-buckthorn fermented juice 250kg, 95% edible ethanol 125kg, Xylitol 200kg and pure water 625kg.
Compound method:
(1) to the edible ethanol that adds 95% in the sea-buckthorn fermented juice of formula ratio, mix and obtain fruit juice wine liquid;
(2) formula ratio Xylitol is dissolved in a small amount of 80 ℃ of pure water and is stirred to dissolve, be cooled to after room temperature and gained xylitol solution added in the described fruit juice wine liquid of step (1), obtain fruit juice wine extract;
(3) surplus pure water and other possible additives are added in step (2) gained fruit juice wine extract, be uniformly mixed, standing, measure alcoholic strength, fine setting, obtains finished product fruit wine;
(4) by adding part by weight in step (3) gained finished product fruit wine, be the polygalacturonase that 5 ‰ cellulase and part by weight are 5 ‰, stir, standing filtration, places 5 days, makes its mouthfeel merge, stablize, and bottles and get final product.
Embodiment 2 ~ 4
Step 1: sea-buckthorn fermented juice preparation:
In table 1 ratio, prepare raw material:
The sea-buckthorn fermented juice proportioning raw materials of table 1 embodiment 2 ~ 4
Fermentation process: with embodiment 1.
Step 2: the preparation of sea-buckthorn assembled alcoholic drinks:
Sea-buckthorn assembled alcoholic drinks starting material and proportioning are with embodiment 1.
Compound method: with embodiment 1.
Embodiment 5 ~ 7
Step 1: sea-buckthorn fermented juice preparation:
Raw material and proportioning: with embodiment 1.
Fermentation process: with embodiment 1.
Step 2: the preparation of sea-buckthorn assembled alcoholic drinks:
Sea-buckthorn assembled alcoholic drinks starting material and proportioning are in Table 2.
Sea-buckthorn assembled alcoholic drinks raw material and the proportioning of table 2 embodiment 5 ~ 7
Compound method: with embodiment 1.
Embodiment 8
Step 1: sea-buckthorn fermented juice preparation:
Raw material and proportioning: with embodiment 1.
Fermentation process: with embodiment 1.
Step 2: the preparation of sea-buckthorn assembled alcoholic drinks:
Sea-buckthorn assembled alcoholic drinks starting material and proportioning are in Table 3.
Sea-buckthorn assembled alcoholic drinks raw material and the proportioning of table 3 embodiment 8
Compound method: with embodiment 1.
Embodiment 9
The preparation of sea-buckthorn fermented juice:
Raw material, proportioning are all with the step 1 of embodiment 1.
Fermentation process: do not add in step (6) cellulase and polygalacturonase, other step is all identical with the step 1 fermentation process of embodiment 1.
Result: filter filter net jam initially occurs, filtration can not smooth and easyly be carried out, must frequently clear up filter screen, and filtration time is multiplied, and a small amount of fermented juice look after filtration is shallow lightly seasoned.
The investigation of 1 ~ 4 pair of fermentating formula of comparative example and technique
The proportioning of sea-buckthorn fermented juice raw material operates according to table 4:
The fermentation raw material proportioning of table 4 comparative example 1 ~ 4
According to the proportioning of above table 4, prepare raw material, according to the zymotechnique of embodiment 1, ferment, then the fermenting process contrast to embodiment 1 and comparative example 1 ~ 4, the results are shown in Table 5.
Table 5 embodiment 1 and comparative example 1 ~ 4 fermenting process contrast
Note: above comparative illustration, add appropriate white sugar can promote fermentation, add white sugar amount very few or do not add white sugar fermentation slowly, add Xylitol to replace white sugar not only can not promote fermentation to go back stopping fermentation.
The mouthfeel of 10 couples of embodiment 1 ~ 8 of embodiment and outward appearance contrast
The mouthfeel of embodiment 1 ~ 8 and ocular estimate be the results are shown in Table to 6.
The mouthfeel of table 6 embodiment 1 ~ 8 and outward appearance
Embodiment 11 functional component assays
According to national standard method, the following functional component in embodiment 1,4,6 and 8 is measured evaluation index and the results are shown in Table 7.
The assay result of table 7 pair functional component
Note: above functional component measurement result shows, sea-buckthorn assembled alcoholic drinks of the present invention remains with most of nutritive ingredient in sea-buckthorn, and increased probiotics composition, drink useful body and mind, in addition, answer≤300g/L of GB regulation total sugar content, sea-buckthorn assembled alcoholic drinks of the present invention belongs to food with low sugar content, is suitable for diabetes patients.
Claims (9)
1. a sea-buckthorn assembled alcoholic drinks, is characterized in that: the composition by following weight part is formulated: 600 ~ 650 parts of 230 ~ 270 parts of sea-buckthorn fermented juices, 95% 180 ~ 220 parts of 110 ~ 140 parts of edible ethanols, Xylitols and pure water.
2. sea-buckthorn assembled alcoholic drinks according to claim 1, is characterized in that: the composition by following weight part is formulated: 625 parts of 250 parts of sea-buckthorn fermented juices, 95% 200 parts of 125 parts of edible ethanols, Xylitols and pure water.
3. sea-buckthorn assembled alcoholic drinks according to claim 1, is characterized in that: optionally, also add one or more in the additive of following ratio: 600mL lactic acid, 120mL grape essence or ethyl lactate 600mL in every 1000 kilograms of sea-buckthorn assembled alcoholic drinkss.
4. sea-buckthorn assembled alcoholic drinks according to claim 1, is characterized in that: described sea-buckthorn fermented juice is made by the composition fermentation of following weight part: 0.2 ~ 0.3 part of 900 ~ 1100 parts of sea buckthorn juices, 20 ~ 30 parts of 95% edible ethanols, 180 ~ 220 parts of white sugars and active dry yeast.
5. sea-buckthorn assembled alcoholic drinks according to claim 4, is characterized in that: described sea-buckthorn fermented juice is made by the composition fermentation of following weight part: 0.25 part of 1000 parts of sea buckthorn juices, 25 parts of 95% edible ethanols, 200 parts of white sugars and active dry yeast.
6. sea-buckthorn assembled alcoholic drinks according to claim 4, is characterized in that: the fermentation process of described sea-buckthorn fermented juice is:
(1) rehydration of active dry yeast, activation: a) rehydration: get 5-10 doubly to the 2% sucrose water of 38 ℃-40 ℃ of formula ratio active dry yeast, active dry yeast is dissolved in wherein and stirs 10-20 minute; B) activation: the yeast of rehydration in step a) is cooled to rapidly to about 30 ℃ activation 1-1.5 hour;
(2) yeast step (1) having been activated adds in formula ratio sea buckthorn juice and stirs;
(3) take in the fruit juice that formula ratio white sugar adds step (2) gained, be stirred to completely and dissolve;
(4) 95% edible ethanol of getting formula ratio adds in the fruit juice of step (3) gained, stirs;
(5) step (4) gained fruit juice fermentation is 12 ~ 18 days, during every day stir 3-4 time, more than each half hour;
(6) by standby after the sea-buckthorn fermented juice filtration of step (5).
7. sea-buckthorn assembled alcoholic drinks according to claim 6, is characterized in that: the described filter method of step (6) is: adding part by weight is 5 ‰ cellulase and 5 ‰ polygalacturonase, and fruit juice is heated to 35 ~ 45 ℃, stirs, and is down to room temperature, standing filtration.
8. preparation, according to the method for the sea-buckthorn assembled alcoholic drinks described in any one in claim 1 ~ 7, is characterized in that: comprise following steps:
(1) to the edible ethanol that adds 95% in the sea-buckthorn fermented juice of formula ratio, mix and obtain fruit juice wine liquid;
(2) formula ratio Xylitol is dissolved in a small amount of 70 ~ 90 ℃ of pure water and is stirred to dissolve, be cooled to after room temperature and gained xylitol solution added in the described fruit juice wine liquid of step (1), obtain fruit juice wine extract;
(3) surplus pure water and other possible additives are added in step (2) gained fruit juice wine extract, be uniformly mixed, standing, measure alcoholic strength, fine setting, obtains finished product fruit wine;
(4) step (3) gained finished product fruit wine is filtered, place 5 ~ 10 days, make its mouthfeel merge, stablize, bottle and get final product.
9. the preparation method of sea-buckthorn assembled alcoholic drinks according to claim 8, is characterized in that: the filter method of described step (4) is: adding part by weight is the polygalacturonase that 5 ‰ cellulase and part by weight are 5 ‰, stirs standing filtration.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104877884A (en) * | 2015-06-22 | 2015-09-02 | 谢嘉源 | Fermented fruity alcopop and preparation method thereof |
| CN106591036A (en) * | 2016-12-07 | 2017-04-26 | 李晓光 | Cranberry and sea buckthorn branch health-caring wine and preparation method thereof |
| WO2018097348A1 (en) * | 2016-11-23 | 2018-05-31 | 주식회사 비타민나무 | Hippophae rhamnoides l. beverage and preparation method therefor |
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| UA62795A (en) * | 2003-05-30 | 2003-12-15 | Sviatoslav Ihorovyc Nechytailo | "sea-buckthorn", "bread gift", special vodka |
| CN101597552A (en) * | 2008-06-05 | 2009-12-09 | 白青 | The brew method of sea buckthorn fruit wine |
| CN101671612A (en) * | 2008-12-24 | 2010-03-17 | 汤真 | Palmleaf raspberry fruit wine and brewing process thereof |
| CN101921692A (en) * | 2009-06-12 | 2010-12-22 | 山西省农业科学院经济作物研究所 | Manufacturing method of sea buckthorn fruit wine |
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| CN1044953A (en) * | 1990-03-26 | 1990-08-29 | 黑龙江省横道河子果酒厂 | Method for preparing black currant dry wine |
| CN1032141C (en) * | 1992-07-28 | 1996-06-26 | 白诚本 | Made method of sand spine serial nourishing wine |
| RU2167926C2 (en) * | 1997-06-24 | 2001-05-27 | Открытое акционерное общество "Ставропольский ликеро-водочный завод "Стрижамент" | Sweet liqueur composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104877884A (en) * | 2015-06-22 | 2015-09-02 | 谢嘉源 | Fermented fruity alcopop and preparation method thereof |
| WO2018097348A1 (en) * | 2016-11-23 | 2018-05-31 | 주식회사 비타민나무 | Hippophae rhamnoides l. beverage and preparation method therefor |
| CN106591036A (en) * | 2016-12-07 | 2017-04-26 | 李晓光 | Cranberry and sea buckthorn branch health-caring wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103981073B (en) | 2016-01-27 |
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