CN104263582A - Method for processing health plum-fruit wine - Google Patents
Method for processing health plum-fruit wine Download PDFInfo
- Publication number
- CN104263582A CN104263582A CN201410493011.8A CN201410493011A CN104263582A CN 104263582 A CN104263582 A CN 104263582A CN 201410493011 A CN201410493011 A CN 201410493011A CN 104263582 A CN104263582 A CN 104263582A
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- China
- Prior art keywords
- plum
- lee fruit
- raw material
- health
- slurries
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a method for processing health plum-fruit wine. The method comprises the following steps of cleaning mature, fresh and disease-free plum fruits, pulping, carrying out enzyme treatment, juicing, filtering, carrying out yeast fermentation, ageing, packaging and sterilizing to obtain the finished product. Compared with the prior art, the method disclosed by the invention has the advantage that since the enzyme treatment is adopted, the juicing rate of the plum fruits as raw materials is effectively increased. The health plum-fruit wine has the effects of increasing gastrointestinal motility, promoting the secretion of gastric acid and gastric digestive enzymes, improving digestion, increasing appetite, clearing liver-fire and inducing diuresis, reducing blood pressure and relieving cough and is green and health wine.
Description
Technical field
The present invention relates to a kind of health promoting wine working method, especially relate to a kind of Lee fruit health promoting wine working method.
Background technology
Li Guo, has another name called cloth Plum, is Prunus drupe fruit tree.Sweet and sour, raw-eaten or make jam.Fruit is rounded, and pericarp is red-purple, viridescent or yellow-green colour, and pulp is green or dark yellow, and nearly core portion is red-purple, and exquisitely carved, form is bright-coloured, and taste is fresh and sweet, and Lee fruit is one of main fruit of Summertime.
Lee's effect really: 1. promoting digestion: Li Guoneng promotes the secretion of hydrochloric acid in gastric juice and peptic digestion enzyme, has the effect increasing enterogastric peristalsis, and thus edible Lee fruit energy promoting digestion, increases appetite, is the dietotherapy non-defective unit of glutted person after achlorhydria, food; 2. clearing liver Li Shui: containing multiple amino acids in the pulp of fresh Lee fruit, have positive effect for treatment liver cirrhosis, ascites; 3. step-down, catharsis, antibechic: containing Vitamin B17 and a large amount of fatty oils in Lee fruit kernel, have significant sharp water hypotensive effect, and can intestines peristalsis be accelerated, promote that dry stool is discharged, also there is the effect of cough-relieving apophlegmatic simultaneously.
Lee fruit belongs to seasonal fruit, not storage tolerance, and usually directly edible, economic benefit is low, and processing health promoting wine can realize the comprehensive utilization to its raw material, improves its economy and practical value.
Summary of the invention
To be solved by this invention is Lee fruit not storage tolerance, the problem that economic benefit is low.
The present invention solves the technical scheme that its technical problem takes:
A kind of Lee fruit health promoting wine working method, mainly adopts following steps:
A, raw materials pretreatment: select fresh, ripe, disease-free Lee fruit, through cleaning, as raw material for subsequent use;
B, making beating: Lee fruit is carried out defibrination process, during defibrination, amount of water is 8-10 times of raw material, and with 80 object screen filtrations, gained filter residue adds 2 times of water again and carries out secondary pulping, by twice gained slurries mixing;
C, ferment treatment: in the slurries after making beating process, add the polygalacturonase mixed by a certain percentage, adding proportion is the 6-8% of raw material, temperature control for 40-45 DEG C, the treatment time is 6-8 hour;
D, filtration: the slurries after ferment treatment are squeezed the juice, and filter obtained plum juice;
E, fermentation: get yeast and add in plum juice by weight the ratio of 5-6%, leavening temperature is 40-45 DEG C, and the time is 2 ~ 3 months;
F, ageing: adopt microwave-assisted deepfreeze to accelerate the ageing of Lee fruit health promoting wine, treatment time 5-7 days, temperature 20-23 DEG C;
Obtained finished product after G, packaging, sterilization.
The present invention compared with prior art, adopt method of enzymatically treating, effectively improve the crushing juice rate of Lee fruit raw material, product is conducive to the effect increasing enterogastric peristalsis, promote the secretion of hydrochloric acid in gastric juice and peptic digestion enzyme, promoting digestion, increase appetite, also contribute to clearing liver Li Shui, step-down cough-relieving is a kind of health promoting wine of green health.
Embodiment
Embodiment 1:
A kind of Lee fruit health promoting wine working method, mainly adopts following steps:
A, raw materials pretreatment: select fresh, ripe, disease-free Lee fruit, through cleaning, as raw material for subsequent use;
B, making beating: by the process of Lee fruit defibrination, during defibrination, amount of water is 7 times of raw material, and with 110 object screen filtrations, gained filter residue adds 3 times of water again and carries out secondary pulping, by twice gained slurries mixing;
C, ferment treatment: in the slurries after making beating process, add the polygalacturonase mixed by a certain percentage, adding proportion be raw material 2.5%, to control be 25 DEG C to temperature, the treatment time is 10 hours;
D, filtration: the slurries after ferment treatment are squeezed the juice, and filter obtained plum juice;
E, fermentation: get the ratio of yeast by weight 4% and add in plum juice, leavening temperature is 50 DEG C, and the time is 48 days;
F, ageing: adopt microwave-assisted deepfreeze to accelerate the ageing of Lee fruit health promoting wine, 5 days treatment times, temperature 15 DEG C;
Obtained finished product after G, packaging, sterilization.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
?
Claims (1)
1. Lee fruit health promoting wine working method, mainly adopts following steps:
A, raw materials pretreatment: select fresh, ripe, disease-free Lee fruit, through cleaning, as raw material for subsequent use;
B, making beating: Lee fruit is carried out defibrination process, during defibrination, amount of water is 8-10 times of raw material, and with 80 object screen filtrations, gained filter residue adds 2 times of water again and carries out secondary pulping, by twice gained slurries mixing;
C, ferment treatment: in the slurries after making beating process, add the polygalacturonase mixed by a certain percentage, adding proportion is the 6-8% of raw material, temperature control for 40-45 DEG C, the treatment time is 6-8 hour;
D, filtration: the slurries after ferment treatment are squeezed the juice, and filter obtained plum juice;
E, fermentation: get yeast and add in plum juice by weight the ratio of 5-6%, leavening temperature is 40-45 DEG C, and the time is 2 ~ 3 months;
F, ageing: adopt microwave-assisted deepfreeze to accelerate the ageing of Lee fruit health promoting wine, treatment time 5-7 days, temperature 20-23 DEG C;
Obtained finished product after G, packaging, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410493011.8A CN104263582A (en) | 2014-09-24 | 2014-09-24 | Method for processing health plum-fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410493011.8A CN104263582A (en) | 2014-09-24 | 2014-09-24 | Method for processing health plum-fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104263582A true CN104263582A (en) | 2015-01-07 |
Family
ID=52155167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410493011.8A Pending CN104263582A (en) | 2014-09-24 | 2014-09-24 | Method for processing health plum-fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104263582A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN107435012A (en) * | 2016-05-26 | 2017-12-05 | 广西凌云县月亮山农业综合开发有限公司 | A kind of production method of OX-heart plum fruit wine |
| CN107603820A (en) * | 2017-10-31 | 2018-01-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of hypotensive pearl Lee wine and its processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59156278A (en) * | 1983-12-19 | 1984-09-05 | Itouniuemon Shoten:Kk | Preparation of alcoholic health drink |
| CN102604786A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for preparing crisp plum fruit wine |
| CN103740524A (en) * | 2013-12-28 | 2014-04-23 | 陶峰 | Processing method of waxberry health-care wine |
-
2014
- 2014-09-24 CN CN201410493011.8A patent/CN104263582A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59156278A (en) * | 1983-12-19 | 1984-09-05 | Itouniuemon Shoten:Kk | Preparation of alcoholic health drink |
| CN102604786A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for preparing crisp plum fruit wine |
| CN103740524A (en) * | 2013-12-28 | 2014-04-23 | 陶峰 | Processing method of waxberry health-care wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107435012A (en) * | 2016-05-26 | 2017-12-05 | 广西凌云县月亮山农业综合开发有限公司 | A kind of production method of OX-heart plum fruit wine |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN107603820A (en) * | 2017-10-31 | 2018-01-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of hypotensive pearl Lee wine and its processing method |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |
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| WD01 | Invention patent application deemed withdrawn after publication |