CN104152331A - Anti-aging fruit wine and preparation method thereof - Google Patents
Anti-aging fruit wine and preparation method thereof Download PDFInfo
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- CN104152331A CN104152331A CN201410378337.6A CN201410378337A CN104152331A CN 104152331 A CN104152331 A CN 104152331A CN 201410378337 A CN201410378337 A CN 201410378337A CN 104152331 A CN104152331 A CN 104152331A
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Abstract
The invention discloses an anti-aging fruit wine and a preparation method thereof, and belongs to the technical field of wine products. The invention provides a high-grade fruit wine which is high in quality and tastiness and has an anti-aging function. Papaya juice, chrysanthemum extract and red dates extract are mixed together with a 45-degree primary pulp liquor of Xijiang tribute wine according to the proportion of 5 to 2 to 1, then 0.1 percent of smashed fresh walnuts is added and soaked for three days, after slag removing, an oak barrel is placed into a basement for wine aging, and then the anti-aging fruit wine is obtained after clarifying, cold and stable processing, diatomite filtering and bottle storage. The fruit wine is rich in raw materials, the processing is easy, and large-scale mechanized commodity production can be realized. The fruit wine has a sweet smell and a perfume of the oak barrel, is strong in fragrance and is rich. Due to the production of the fruit wine, a novel variety is added, and further material living needs of the people increasing day by days are met.
Description
Technical field
The present invention relates to drink food technical field, is a kind of brew technology of anti-ageing fruit wine.
Background technology
Over nearly 30 years, the main flow fruit wine on market is red wine, and the grape that mostly is single line forms through fermentation brew, stores fresh grape fruit wine more than half a year.In recent years, along with the raising of people's living standard and scientific and technical progress, there is combined orange wine.
The invention provides a kind of anti-ageing fruit wine and preparation method thereof, choosing the pawpaw, chrysanthemum, red date, walnut etc. with antisenility function is raw material, abundant raw material, and easily operation, can carry out mechanize commodity production on a large scale.Fruit wine has fragrant and sweet taste and oak barrel fragrance, and strong fragrance is plentiful.This product has increased fruit wine new variety, can further meet the needs of the growing material life of the people.
Summary of the invention
Technical problem to be solved by this invention, is to provide the anti-ageing fruit wine that a kind of quality and local flavor are higher, have nourishing function.
In order to solve the problems of the technologies described above, the present invention adopts technical scheme basic conception to be: Sucus Chaenomelis, Flos Chrysanthemi extract, Fructus Jujubae extract are spent to magma white spirit mixed in ratio and the Xijiang River tribute wine 45 of 5: 2: 1, the fresh walnut adding after 0.1% pulverizing soaks three days, after removing slag, lower oak barrel is entered cellar ageing, through clarification, cold steady processing, diatomite filtration, bottle storage, makes this anti-ageing fruit wine.
Anti-ageing fruit wine of the present invention, makes by following method:
(1) fresh pawpaw is squeezed the juice standby;
(2) fresh chrysanthemum, through water extraction, concentrates and obtains Flos Chrysanthemi extract;
(3) red date is after poach and microwave treatment, Fructus Jujubae extract;
(4) Sucus Chaenomelis, Flos Chrysanthemi extract, Fructus Jujubae extract are mixed in the ratio of 5: 2: 1;
(5) above-mentioned mixed solution is mixed according to 1: 5 with Xijiang River tribute wine 45 degree magma white wine, the fresh walnut finally adding after 0.1% pulverizing soaks three days, after removing slag, through lower oak barrel, enters cellar ageing;
(6) again through clarifying treatment ,-3～-5 ℃ of maintenances, within 6 to 12 days, carry out cold steady processing, diatomite filtration, canned, 9～11 ℃ of bottle storages, more than 5 months, make anti-ageing fruit wine of the present invention.Its physical and chemical index is: ethanol concn 20～35V/V, total pol > 32g/L, total acidity 6.2～7.5g/L.
The brew of above-mentioned anti-ageing fruit wine, when ageing, is used the medium-sized oak barrel of Dogue de Bordeaux.
The preparation method of described anti-ageing fruit wine, comprises following technological process:
(1) fresh pawpaw is squeezed the juice standby: a) first pawpaw is cleaned, cut in half, seed is dug totally, b) be cut into small pieces, pawpaw piece is put into 10-15s in juice extractor, filter to obtain fresh Sucus Chaenomelis;
(2) fresh chrysanthemum is through water extraction, the concentrated Flos Chrysanthemi extract that obtains: a) pulverize: raw material pulverizing, b) extraction: the raw material after pulverizing is put into extractor, and extraction, utilizes cellulase, polygalacturonase to cooperate with chrysanthemum at twice, c) coarse filtration: adopt vibratory screening apparatus to filter, remove impurity, d) centrifugal: to adopt disk centrifugal separator to carry out centrifugal treating, e) membrane concentration: to adopt poly-phthalein amine film to concentrate, f) sterilization: adopt ultra high temperature short time sterilization, seal standby;
(3) red date is after poach and microwave treatment, Fructus Jujubae extract: new fresh date is minced, add in boiling water, boil 15min, carry out afterwards microwave lixiviate, the product after microwave lixiviate is filtered and obtains solution and be Fructus Jujubae extract;
(4) Sucus Chaenomelis, Flos Chrysanthemi extract, Fructus Jujubae extract are mixed in the ratio of 5: 2: 1;
(5) above-mentioned mixed solution is mixed according to 1: 5 with Xijiang River tribute wine 45 degree magma white wine, the fresh walnut finally adding after 0.1% pulverizing soaks filtration afterwards in three days, through lower oak barrel, enters cellar ageing 10-18 month; Bottle storage 6-8 month.
(6) again through clarifying treatment ,-3～-5 ℃ of maintenances, within 6 to 12 days, carry out cold steady processing, diatomite filtration, canned, 9～11 ℃ of bottle storages, more than 5 months, make anti-ageing fruit wine of the present invention.Its physical and chemical index is: ethanol concn 20～35V/V, total pol > 32g/L, total acidity 6.2～7.5g/L.
Above-mentioned technological process, that the mixed solution that Sucus Chaenomelis, Flos Chrysanthemi extract, Fructus Jujubae extract are made in the ratio of 5: 2: 1 mixes according to 1: 5 with Xijiang River tribute wine 45 degree magma white wine, finally add the fresh walnut after 0.1% pulverizing, through lower oak barrel, enter cellar ageing, through clarification, cold steady, filtration, canned, this anti-ageing fruit wine is made in bottle storage.After filter residue, packing Dogue de Bordeaux type oak barrel into, to enter cellar ageing temperature be 9～15 ℃, ageing time 10-18 month; Bottle storing temperature is 9～11 ℃, bottle storage time 6-8 month.
Product of the present invention, belongs to high-grade a kind of anti-ageing fruit wine, is fresh emerald color, has ripe kumquat fruital sweet taste and oak barrel fragrance, and entrance is strong fragrant, and harmony is mellow, plentiful; Anti-ageing fruit wine of the present invention, quality and local flavor be higher, have diuresis, the beneficial effect of hypotensive, removing toxic substances, the anti-ageing good nourishing function of waiting for a long time.
Preparation method of the present invention, abundant raw material, easily operation, can carry out mechanize commodity production on a large scale; This product has been broken the situation that red grape fruit wine rules all the land, and has increased the new variety of fruit wine, can further meet the needs of the growing material life of the people.
Form and introduce
The another name: Quince short, bristly hair or beard of pawpaw, wooden Lee.Property is put down, is slightly cold, and taste is sweet, returns liver, the spleen channel.The fruit that pawpaw tree is born, edible, also pharmaceutically acceptable, of many uses.Fruit contains and enriches papain, vitamins C, B and calcium, phosphorus and mineral substance, nutritious, fruit is containing a large amount of abundant carotene, protein, calcium salt, proteolytic enzyme, lemon enzyme etc., have the hypertension of control, ephritis, constipation and aid digestion, control stomach trouble, human body is enhanced metabolism and antidotal effect, also have the effect of beauty and skin care beauty treatment.
Walnut taste is sweet, warm in nature, enters kidney, lung, large intestine channel.Can kidney tonifying, the strong waist of controlling nocturnal emission with astringent drugs, warm lung Dingchuan, relax bowel.The fat of walnut 80% is unsaturated fatty acids, is rich in the trace element that the human bodies such as Cu, Mg, K, VITMAIN B1, B6 need, and to the friends that like to be beautiful, is best heath food.Walnut is worth abundant, has brain-invigorating, has the good reputation of " long live " " Longevity " " treasured of health ".Walnut can reduce the absorption of enteron aisle to cholesterol, useful to arteriosclerosis, hypertension and Coronary Heart Disease Patients, and walnut has warm lung Dingchuan and prevents the effect of cell senescence, can also effectively improve memory, delay senility and moist skin.In walnut leaf, contain antibiotics, therefore also have the effect of sterilization.
Red date taste sweet warm in nature, return taste warp, have the function of invigorating the spleen and replenishing QI, nourishing blood to tranquillize the mind, the mitigation property of medicine; Modern pharmacology finds, it is multiple that red date contains protein, fat, carbohydrate, organic acid, vitamin A, vitamins C, micro-calcium.Red date is nourishing spleen and stomach, nourishing blood to tranquillize the mind, the good medicine that promotes health and cures diseases simply.Energy invigorating the spleen and replenishing QI, nourishing blood to tranquillize the mind, accelerate body and restore; Build up health, delay senility; The god that can feel at ease to keep, improves a poor appetite.Red date is natural beauty food, also can replenish qi to invigorate the spleen, and promotes the biochemical circulation of qi and blood and anti-ageing.
Chrysanthemum, is Chinese conventional Chinese medicine, has the effect of dispelling wind, heat-clearing, improving eyesight, removing toxic substances.The diseases such as primary treatment headache, dizzy, hot eyes, ambition dysphoria with smothery sensation, furunculosis, pyogenic infections.Modern pharmacological research shows, chrysanthemum has treatment coronary heart disease, reduces blood pressure, prevents hyperlipidemia, antibacterial, antiviral, anti-inflammatory, the anti-ageing multiple pharmacologically active of waiting for a long time.Chrysanthemum can strengthen gsh peroxidation and reduce; remove the ability of free radical; studies have found that; Flos Chrysanthemi extract has obvious provide protection to biomembranous ultra-oxygen anion free radical damage; mainly to shield after directly entering the glyceryl ester of cytolemma; this new discovery makes chrysanthemum be expected to exploitation becomes new functional foodstuff, especially in antisenility cistanche food, brings into play its effect.
Embodiment
Embodiment mono-:
This anti-ageing fruit wine preparation method's concrete enforcement, comprises following technological process:
(1) fresh pawpaw is squeezed the juice standby: a) first pawpaw is cleaned, cut in half, seed is dug totally, b) be cut into small pieces, pawpaw piece is put into 10-15s in juice extractor, filter to obtain fresh Sucus Chaenomelis;
(2) fresh chrysanthemum is through water extraction, the concentrated Flos Chrysanthemi extract that obtains: a) pulverize: raw material pulverizing, b) extraction: the raw material after pulverizing is put into extractor, and extraction, utilizes cellulase, polygalacturonase to cooperate with chrysanthemum at twice, c) coarse filtration: adopt vibratory screening apparatus to filter, remove impurity, d) centrifugal: to adopt disk centrifugal separator to carry out centrifugal treating, e) membrane concentration: to adopt poly-phthalein amine film to concentrate, f) sterilization: adopt ultra high temperature short time sterilization, seal standby;
(3) red date is after poach and microwave treatment, Fructus Jujubae extract: new fresh date is minced, add in boiling water, carry out microwave lixiviate after boiling 15min, the product after microwave lixiviate is filtered and obtains solution and be Fructus Jujubae extract;
(4) Sucus Chaenomelis, Flos Chrysanthemi extract, Fructus Jujubae extract are mixed in the ratio of 5: 2: 1;
(5) above-mentioned mixed solution is mixed according to 1: 5 with Xijiang River tribute wine 45 degree magma white wine, the fresh walnut finally adding after 0.1% pulverizing soaks filtration afterwards in three days, through lower oak barrel, enters cellar ageing 10-18 month; Bottle storage 6-8 month.
(6) again through clarifying treatment ,-3～-5 ℃ of maintenances, within 6 to 12 days, carry out cold steady processing, diatomite filtration, canned, 9～11 ℃ of bottle storages, more than 5 months, make anti-ageing fruit wine of the present invention.Its physical and chemical index is: ethanol concn 20～35V/V, total pol > 32g/L, total acidity 6.2～7.5g/L.
Above-mentioned technological process, that the mixed solution that Sucus Chaenomelis, Flos Chrysanthemi extract, Fructus Jujubae extract are made in the ratio of 5: 2: 1 mixes according to 1: 5 with Xijiang River tribute wine 45 degree magma white wine, finally add the fresh walnut after 0.1% pulverizing, through lower oak barrel, enter cellar ageing, through clarification, cold steady, filtration, canned, this anti-ageing fruit wine is made in bottle storage.After filter residue, packing Dogue de Bordeaux type oak barrel into, to enter cellar ageing temperature be 9～15 ℃, ageing time 10-18 month; Bottle storing temperature is 9～11 ℃, bottle storage time 6-8 month.
Claims (5)
1. anti-ageing fruit wine and preparation method thereof, it is characterized in that: this anti-ageing fruit wine mixes according to 1: 5 with Xijiang River tribute wine 45 degree magma white wine after being mixed in the ratio of 5: 2: 1 by Sucus Chaenomelis, Flos Chrysanthemi extract, Fructus Jujubae extract again, the fresh walnut finally adding after 0.1% pulverizing soaks three days, after removing slag, through lower oak barrel, enter cellar ageing, through clarification, cold steady processing, diatomite filtration, bottle storage, make this anti-ageing fruit wine.
2. anti-ageing fruit wine and preparation method thereof, is characterized in that: it is made by following method:
(1) fresh pawpaw is squeezed the juice standby;
(2) fresh chrysanthemum, through water extraction, concentrates and obtains Flos Chrysanthemi extract;
(3) red date is after poach and microwave treatment, Fructus Jujubae extract;
(4) Sucus Chaenomelis, Flos Chrysanthemi extract, Fructus Jujubae extract are mixed in the ratio of 5: 2: 1;
(5) above-mentioned mixed solution is mixed according to 1: 5 with Xijiang River tribute wine 45 degree magma white wine, the fresh walnut finally adding after 0.1% pulverizing soaks three days, after removing slag, through lower oak barrel, enters cellar ageing;
(6) through clarification, cold steady, filtration, canned, this anti-ageing fruit wine is made in bottle storage.
3. according to anti-ageing fruit wine claimed in claim 2, it is characterized in that: the temperature that lower French oak barrel is entered cellar ageing is 9～15 ℃.
4. according to anti-ageing fruit wine claimed in claim 2, it is characterized in that: the ambient moisture that lower French oak barrel is entered cellar ageing is 80～90%.
5. according to anti-ageing fruit wine claimed in claim 2, it is characterized in that: bottle storing temperature is 9～11 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410378337.6A CN104152331A (en) | 2014-07-28 | 2014-07-28 | Anti-aging fruit wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410378337.6A CN104152331A (en) | 2014-07-28 | 2014-07-28 | Anti-aging fruit wine and preparation method thereof |
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| CN201410378337.6A Pending CN104152331A (en) | 2014-07-28 | 2014-07-28 | Anti-aging fruit wine and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133738A (en) * | 1995-04-21 | 1996-10-23 | 杭州商学院 | "Jianwang" wine and its producing method |
| CN1147960A (en) * | 1995-10-17 | 1997-04-23 | 龚彩芹 | High grade, nutritive, nourishing and health-care made from Chinese wolfberry and longan |
| CN1171970A (en) * | 1997-06-26 | 1998-02-04 | 周淑琴 | Health-care wine with antisenility function |
| CN1814733A (en) * | 2005-01-31 | 2006-08-09 | 沈在中 | Senility-resisting health-care wine and making method thereof |
| CN101322777A (en) * | 2007-06-16 | 2008-12-17 | 陈克平 | Health wine |
-
2014
- 2014-07-28 CN CN201410378337.6A patent/CN104152331A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133738A (en) * | 1995-04-21 | 1996-10-23 | 杭州商学院 | "Jianwang" wine and its producing method |
| CN1147960A (en) * | 1995-10-17 | 1997-04-23 | 龚彩芹 | High grade, nutritive, nourishing and health-care made from Chinese wolfberry and longan |
| CN1171970A (en) * | 1997-06-26 | 1998-02-04 | 周淑琴 | Health-care wine with antisenility function |
| CN1814733A (en) * | 2005-01-31 | 2006-08-09 | 沈在中 | Senility-resisting health-care wine and making method thereof |
| CN101322777A (en) * | 2007-06-16 | 2008-12-17 | 陈克平 | Health wine |
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Application publication date: 20141119 |