CN104087471A - Eleutherococcus sessiliflorus fruit wine and preparation method thereof - Google Patents
Eleutherococcus sessiliflorus fruit wine and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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- 241001505454 Eleutherococcus sessiliflorus Species 0.000 title abstract 7
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- Alcoholic Beverages (AREA)
Abstract
The invention relates to an eleutherococcus sessiliflorus fruit wine and a preparation method thereof. The eleutherococcus sessiliflorus fruit wine is substantially composed of eleutherococcus sessiliflorus fruits and sucrose. The preparation method comprises the steps of crushing eleutherococcus sessiliflorus fruits with stalks removed; adding the crushed eleutherococcus sessiliflorus fruits into a container; adding liquid sulfur dioxide, pectase and yeast in the container; fermenting; precipitating; removing residues; filtering and seasoning. Multiple functions for promoting health can be achieved by taking the eleutherococcus sessiliflorus fruit wine; and the fruit wine can have relatively good taste by adding a proper amount of honey.
Description
Technical field
the present invention relates to a kind of short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine and prepare the method for this short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine.
Background technology
radix Et Caulis Acanthopanacis Senticosi is the traditional Chinese medicinal materials of China and health care food materials, is the traditional Chinese medicinal materials assortment that Chinese Pharmacopoeia is included, and all herbal medicine, has and replenish qi to invigorate the spleen, the effect tonifying the kidney to relieve mental strain, is widely used in for deficiency of spleen-YANG and kidneyYANG, and body void is weak, poor appetite, soreness of waist and knee joint, the clinical symptom such as insomnia and dreamful sleep.Sessileflower Acanthopanax Bark is that Radix Et Caulis Acanthopanacis Senticosi is equal congener, is China Northeast Mountain Areas health-care good product of continuing to use in history among the people.Sessileflower Acanthopanax Bark contains the Flavonoid substances such as abundant anthocyanidin, tonka bean camphor, the saponins such as acanthoside, cardiotonic glycoside, sesamin, and potassium, calcium, iron, copper, phosphorus, selenium, magnesium, receive, various trace elements and the essential amino acid such as manganese, superoxide-dismutase (SOD), the nutritive substances such as the bioactive ingredients such as syringin and polysaccharide, pectin substance, crude protein, short stalk acanthopanax fruit is the enrichment positions of these nutrition or effect material.Compare with Radix Et Caulis Acanthopanacis Senticosi, fruit of Acanthopanax sessiliflorus health-care components is abundant, content is higher, the total flavones that fruit of Acanthopanax sessiliflorus contains with than the content of common Radix Acanthopanacis Senticosi fruit, to exceed more than 40 times, total saponin content exceeds more than 9 times than common Radix Acanthopanacis Senticosi fruit.The scientific research personnel such as Agricultural University Of Shenyang, Shenyang Pharmaceutical University, Liaoning University of TCM, academy of agricultural sciences, Dandong carry out multinomial scientific experiment to Sessileflower Acanthopanax Bark, wherein contained a large amount of activeconstituentss and good health-care effect have been determined, Sessileflower Acanthopanax Bark has good to be strengthened the body resistance to consolidate the constitution, promoting blood circulation and removing blood stasis, tranquilizing and allaying excitement, raising human body immune function, regulates body metabolism, regulates the health-care effecies such as nerve, internal secretion, cardio-cerebrovascular, nutritious, use safety, 2008 years were new resource food by state approval.
in the prior art, people generally believe, in grape, add the compound grape fruit wine of Radix Acanthopanacis Senticosi fruit brew, can improve nutrition vinous and mouthfeel, what the name of announcing for No. 1733884A as Chinese patent was called " a kind of acanthopanax root extra dry red wine and preparation method thereof " employing is exactly this mode.This kind of red wine is that the acanthopanax senticosus extract 1-4% that Fructus Vitis viniferae wine base and the glucoside content by 96-99% is 6-8/ml forms, and its preparation method comprises that Radix Acanthopanacis Senticosi fruit is wherein as the interpolation component of red wine by steps such as above-mentioned raw materials mix and blend, chemical examination, filtration, essence filter, the filtration of degerming plate, bottlings.Although this kind of acanthopanax root extra dry red wine has the nutritive ingredient of Radix Et Caulis Acanthopanacis Senticosi and two kinds of materials of extra dry red wine grape, drink this grape wine energy enhancing body resistibility and stop the effects such as tumor proliferative, but the activeconstituents because of Radix Et Caulis Acanthopanacis Senticosi itself, and acanthopanax senticosus extract is only at 1-4%, so its health properties is relatively poor; In addition, this Radix Et Caulis Acanthopanacis Senticosi sack does not add anticorrosion and decomposes in cell walls the materials such as pectin, so the perishable and output of this kind of Radix Et Caulis Acanthopanacis Senticosi sack can not improve, and sense of taste also has some problems.
what No. 101225353A disclosed name of Chinese patent was called " a kind of acanthopanax root grape wine and preparation method " employing is Radix Acanthopanacis Senticosi fruit and grape, and white sugar, Radix Et Caulis Acanthopanacis Senticosi mass percent is wherein 15-25%, grape 70-80%, white sugar 0-5%, in preparation process, first through sorting, fragmentation, sugaring, increase sulfurous gas and glucose brewer yeast, then carry out separated skin slag, ageing, filtration, the steps such as allotment and sterilizing, Radix Acanthopanacis Senticosi fruit is wherein as the interpolation component of red wine.As can be seen here, although this kind of acanthopanax root grape wine is not perishable and can improve output, relatively low because of the content of Radix Acanthopanacis Senticosi fruit, cause its health properties also relatively poor.
Summary of the invention
the object of this invention is to provide a kind of ideal short stalk Radix Acanthopanacis Senticosi fruit of activeconstituents that utilizes and make major ingredient to improve the short stalk Wilsonii wine of eater's health properties and sense of taste problem.
another object of the present invention is to provide a kind of method of preparing short stalk Wilsonii wine.
short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine proposed by the invention is that the material by following mass percent forms: short stalk Radix Acanthopanacis Senticosi fruit 80-93%, sucrose 7-20% substantially.Because short stalk Radix Acanthopanacis Senticosi fruit has the multi-functionals such as medicine, food, health care, promotion health, although the food and drink of making of this kind short stalk Radix Acanthopanacis Senticosi fruit is with building up one's resistance to disease, can also strengthen the body resistance to consolidate the constitution simultaneously, the immunity function of promoting blood circulation and removing blood stasis, tranquilizing and allaying excitement, raising body, regulate body metabolism, regulate the functions such as nerve, internal secretion, cardiovascular systems, so the drinking utensils that utilizes merely fruit of Acanthopanax sessiliflorus to make for raw material has ideal health-care effect; Sucrose is a kind of assisted fermentation agent, adds sucrose and can promote liquid fermenting, to increase alcoholic strength.
this short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine also comprises that mass percent is the honey of 2-6%.
the method of making above-mentioned short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine comprises the following steps: first will after the short stalk Radix Acanthopanacis Senticosi fruit fragmentation of destemming, add in container, in this container, add sulfur dioxide liquid and polygalacturonase again, and yeast, then the temperature in this container is controlled to the 26-30 ℃ of 3-12 days that ferments, filters again after the liquid through precipitation, slagging-off, after filtering is placed to 80-200 days, seasoning is short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine.
in the process of the short stalk Radix Et Caulis Acanthopanacis Senticosi of described making fruit wine, before the temperature in controlling container, also in this container, add the honey that has described quality.
the quality that described sulfur dioxide liquid adds is 20-50 mg/litre, and the quality that polygalacturonase adds is 15-40 mg/litre, and the quality that yeast adds is 100-250 mg/litre.
the short stalk Radix Acanthopanacis Senticosi fruit of the pure employing of short stalk Radix Acanthopanacis Senticosi fruit wine list proposed by the invention is major ingredient, sucrose is food flavouring, cause this kind of fruit wine to contain very high total flavones and total saponins, and potassium, calcium, iron, copper, phosphorus, selenium, magnesium, receive, the nutrition such as manganese, amino acid and superoxide-dismutase, so, edible this kind short stalk Radix Acanthopanacis Senticosi fruit drinking utensils has sanatory multiple performance, then is added with appropriate honey and can makes this kind of fruit wine have good sense of taste; In addition, in the process of wine brewing, temperature is controlled to 26-30 ℃, and fermentation time is 3-12 days, can make that this short stalk Radix Acanthopanacis Senticosi fruit drinking utensils has that color beautiful, unique strong fruital, alcoholic strength are suitable, mouthfeel is pure, the various features such as nutritive ingredient and functional substance content height.
embodiment:
embodiment 1
get short stalk Radix Acanthopanacis Senticosi fruit 93Kg and sucrose 7Kg.In making the process of short stalk Radix Acanthopanacis Senticosi fruit, first after removing short stalk Radix Et Caulis Acanthopanacis Senticosi carpopodium, it is carried out to fragmentation, short stalk Radix Acanthopanacis Senticosi fruit after fragmentation is added in container, in this container, add sulfur dioxide liquid and polygalacturonase again, and yeast, then by temperature in the container of broken short stalk Radix Acanthopanacis Senticosi fruit and sucrose is housed, is controlled at 26-30 ℃ or 26-28 ℃ or 28-30 ℃ and ferments, its fermentation time is at 3-12 days, or select 5-10 days or 8-12 days or 3-5 days, short stalk Radix Acanthopanacis Senticosi fruit and sucrose material by above-mentioned fermentation are precipitated, the liquid of collecting after slagging-off and filtration step is placed in container, the time of depositing is at least more than 80 days, generally be no more than 200 days, then this liquid is filtered again, seasoning, can be made into short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine.
embodiment 2
get short stalk Radix Acanthopanacis Senticosi fruit 80Kg and sucrose 20Kg, according to the mode of embodiment 1, make short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine.
embodiment 3
get short stalk Radix Acanthopanacis Senticosi fruit 85Kg and sucrose 15Kg, according to the mode of embodiment 1, make short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine.
embodiment 4
get short stalk Radix Acanthopanacis Senticosi fruit 90Kg and sucrose 8Kg, honey 2Kg, makes short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine according to the mode of embodiment 1.
embodiment 5
get short stalk Radix Acanthopanacis Senticosi fruit 84Kg and sucrose 10Kg, honey 6Kg, makes short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine according to the mode of embodiment 1.
embodiment 6
get short stalk Radix Acanthopanacis Senticosi fruit 88Kg and sucrose 8Kg, honey 4Kg, makes short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine according to the mode of embodiment 1.
described in embodiment 1 to 6, make in the process of short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine, due to short stalk Radix Acanthopanacis Senticosi fruit and sucrose, or adding the liquid mass producing after honey combination can reduce again, as the short stalk Radix Acanthopanacis Senticosi fruit of 100Kg and sucrose or short stalk Radix Acanthopanacis Senticosi fruit, the liquid producing after sucrose and honey combination by volume calculates conventionally at 60 liters, so, to short stalk Radix Acanthopanacis Senticosi fruit and sucrose or short stalk Radix Acanthopanacis Senticosi fruit are housed, the quality of the sulfur dioxide liquid adding in the container of sucrose and honey is 20-50 mg/litre, be that addible quality is 1200-3000 milligram, and the quality that polygalacturonase adds is 15-40 mg/litre, be that addible quality is 900-2400 milligram, the quality that yeast adds is 100-250 mg/litre, be that addible quality is 6000-15000 milligram.Optimal selection is that the quality of sulfur dioxide liquid is 20-30 mg/litre or 30-40 mg/litre or 40-50 mg/litre; The quality that polygalacturonase adds is 15-20 mg/litre or 20-30 mg/litre or 30-40 mg/litre; The quality that yeast adds is 100-150 mg/litre or 150-200 mg/litre or 200-250 mg/litre.
Claims (5)
1. short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine, is characterized in that: this short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine is that the material by following mass percent forms: short stalk Radix Acanthopanacis Senticosi fruit 80-93%, sucrose 7-20% substantially.
2. short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine according to claim 1, is characterized in that: this Radix Et Caulis Acanthopanacis Senticosi fruit wine also comprises that mass percent is the honey of 2-6%.
3. according to the preparation method of short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine described in claim 1 or 2, it is characterized in that comprising the following steps: first will after the short stalk Radix Acanthopanacis Senticosi fruit fragmentation of destemming, add in container, in this container, add sulfur dioxide liquid and polygalacturonase again, and yeast, then the temperature in this container is controlled to the 26-30 ℃ of 3-12 days that ferments, filters again after the liquid through precipitation, slagging-off, after filtering is placed to 80-200 days, seasoning is short stalk Radix Et Caulis Acanthopanacis Senticosi fruit wine.
4. method according to claim 3, is characterized in that: in the process of the short stalk Radix Et Caulis Acanthopanacis Senticosi of described making fruit wine, before the temperature in controlling container, also in this container, add the honey that has described quality.
5. method according to claim 3, is characterized in that: the quality that described sulfur dioxide liquid adds is 20-50 mg/litre, and the quality that polygalacturonase adds is 15-40 mg/litre, and the quality that yeast adds is 100-250 mg/litre.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450411A (en) * | 2014-12-31 | 2015-03-25 | 广州市从化顺昌源绿色食品有限公司 | Preparing method for pomelo wine |
| CN105602795A (en) * | 2016-02-13 | 2016-05-25 | 黑龙江东北亚林产品有限公司 | Preparation method of eleutherococcus senticosus wine |
| CN106701387A (en) * | 2015-08-05 | 2017-05-24 | 史庆华 | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof |
| CN111979078A (en) * | 2020-09-30 | 2020-11-24 | 辽宁蜂收生物科技有限公司 | Preparation method of propolis acanthopanax senticosus blood sugar-reducing and blood pressure-reducing wine and vinegar |
Citations (2)
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450411A (en) * | 2014-12-31 | 2015-03-25 | 广州市从化顺昌源绿色食品有限公司 | Preparing method for pomelo wine |
| CN104450411B (en) * | 2014-12-31 | 2017-02-22 | 广州市从化顺昌源绿色食品有限公司 | Preparing method for pomelo wine |
| CN106701387A (en) * | 2015-08-05 | 2017-05-24 | 史庆华 | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof |
| CN105602795A (en) * | 2016-02-13 | 2016-05-25 | 黑龙江东北亚林产品有限公司 | Preparation method of eleutherococcus senticosus wine |
| CN111979078A (en) * | 2020-09-30 | 2020-11-24 | 辽宁蜂收生物科技有限公司 | Preparation method of propolis acanthopanax senticosus blood sugar-reducing and blood pressure-reducing wine and vinegar |
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Application publication date: 20141008 |