CN104263588A - Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material - Google Patents
Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material Download PDFInfo
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Abstract
The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.
Description
Technical field
The invention belongs to a kind of preparing technical field of Novel wine goods, be specifically related to a kind ofly prepare the method for Hawthorn Fruit Wine with hawthorn fruit, Howthorn Leaf for raw material.
Background technology
Hawthorn fruit, fruit sweet and sour taste, can promote the production of body fluid to quench thirst, and also can be used as medicine, and is used as medicine and returns spleen, stomach, Liver Channel, has effect of promoting digestion and removing indigestion, promoting blood circulation to remove blood stasis.Edible portion 76%.Energy content 397kJ in every 100g, moisture 73g, protein 0.5g, fatty 0.6g, food fibre 3.1g, carbohydrate 22g, carotene 100 μ g, vitamin A 17 μ g; VitB1 0.02mg, riboflavin 0.02mg, nicotinic acid 0.4mg; Vitamins C 53mg vitamin-E 7.32mg; Potassium 299mg, sodium 5.4mg, calcium 52mg, magnesium 19mg, iron 0.9mg, manganese 0.24mg, zinc 0.28mg, copper 0.11mg, phosphorus 24mg, selenium 1.22 μ g.Still contain lipolytic enzyme, tannin etc. and have inhibiting composition to intestinal bacteria, Pseudomonas aeruginosa, dysentery bacterium.
Hawthorn has important pharmaceutical use, since ancient times, just becomes the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting.Hawthorn does medicinal with fruit, slightly warm in nature, and taste acid is sweet, enters spleen, stomach, Liver Channel, has food digesting stomach fortifying, activates blood circulation and disperses blood clots, restrains the function of only dysentery.Phlegm and retained fluid, the full acid regurgitation of ruffian are amassed to meat, rush down dysentery intestines wind, pain in the back hernia, postpartum after-pains, lochiorrhea, children's's breast food stagnate, all effective in cure.
Hawthorn is rich in multiple organic acid due to hawthorn, can keep the vitamins C in hawthorn, even if in case of heating, also unlikely destroyed, so after making the goods such as haw jelly, vitamins C still can be preserved.Hawthorn is also rich in carotene, calcium, Oleanolic Acid, the beneficiating ingredient such as triterpenes olefin(e) acid and flavonoid such as bird element acid, crataegin etc. number of chemical compositions such as () flavonoid poly flavane, trimerization flavane, tannins, energy vasodilator, reinforcement and adjustment cardiac muscle, increase ventricle and heart motional amplitude and coronary artery blood flow, reduce serum cholesterol and reduce blood pressure; In addition, hawthorn also has auxiliary therapeutic action to diseases such as cardiomotility dysfunction, vascular neurosis, vibratility irregular pulse; Mountain is planted also containing Quercitroside, the function that it has vasodilation, promotion tra cheo-oesophageal voice, expectoration is relievingd asthma, therefore hawthorn is the desirable protective foods of anti-angiocardiopathy and the food having good therapeutic effect, can be used for, for the control of hypertension, hyperlipidemia, coronary heart disease etc., all having better effects.
The compounds such as the Vitexin contained in hawthorn have antitumous effect, and conventional hawthorn is conducive to anti-cancer.
In hawthorn, pectin content shelter has first of fruit, reaches 6.4%, and according to current research, pectin has the effect of radio-opaque substance, and it can radioelement (strontium, cobalt, palladium etc.) with walking half in body.Pectin also has absorption and antibacterial properties, can remove bacterium, toxin hold onto moisture, therefore, can control and have loose bowels from intestines.
Also containing abundant calcium and carotene in hawthorn, calcium contents occupies first of fruit, and the content of carotene is only second to jujube and Kiwifruit, is most suitable for children's and eats.Hawthorn can single or with other foods, compatibility of drugs to improve its dietary function.
Due to the special mouthfeel of hawthorn, and taste is sour-sweet, has effect of appetizing, so people are made candied haws on a stick, or through many to processing, make haw sheet, or make haw jelly, the product that various hawthorn is made has effect of appetizing to add sour-sweet taste, so like by people very much.
But hawthorn belongs to seasonal fruit, general 7 ~ September, maturation was gathered, and very not easily preserved.Because fresh fructus crataegi pinnatifidae sugar, acidity are higher, nutritious, i.e. variable color in 2 ~ 3 days under normal temperature, spoiled, rotten, so hawthorn is processed with the contradiction of preservation and the consumption being beneficial to alleviation the fresh fruit ripening stage concentrates, freshness date is short and cause in time.At present, be raw material with hawthorn fruit, be prepared into preserved fruit, the fruit product such as cream, haw jelly and the characteristic such as Hawthorn Fruit Wine, haw tea drink.
Howthorn Wine is one of important deep processed product of fructus crataegi pinnatifidae, is also fruit wine emerging in recent years, and it is the superfine product among fruit wine.According to surveying and determination, hawthorn contains 18 seed amino acids, and particularly ascorbic content is higher, reaches 89 milligrams/100 grams, higher than apple 17 times, higher than pears 30 times.In addition containing biologically active substance and nutritive ingredients such as Crategolic acid, flavones, SOD.Howthorn Wine have stomach strengthening and digestion promoting, fat-reducing, lowering blood pressure, anti-aging, strengthen body immunity etc.Introduce according to Hong Zhaoguang " food is best medicine ": hawthorn has a lot of nutrition and medical value, and often eat haw products energy appetite-stimulating indigestion-relieving, prevention of arterial is atherosis, and people is promoted longevity, so hawthorn is considered as " long-lived fruit " by people.In addition, Howthorn Wine soak into exquisiteness, quiet and tastefully laid out strong, glittering and translucent, retain natural fruital, slightly micro-puckery, be the alcoholic drink of high-quality.To can be used to after treatment work the diseases such as the tired and dysmenorrhes of bodily pain, and very easily preserve.
Wherein, its preparation technology of Hawthorn Fruit Wine disclosed is at present: cleaned by hawthorn, stoning, smash to pieces, put into jar, add white sugar and mix thoroughly, add a cover, and places temperature place.Frequent stirring, through 1 ~ 2 month, fermentation form Hawthorn Fruit Wine, with gauze strand squeeze, filtration of removing slag, Hawthorn Fruit Wine.
Summary of the invention
Object of the present invention is just to provide brand-new a kind ofly prepares the method for Hawthorn Fruit Wine with hawthorn fruit, Howthorn Leaf for raw material.Specifically comprise: gather fresh hawthorn fruit fruit and fresh Howthorn Leaf is raw material, cutting stoning after hawthorn fruit is taken away the puckery taste first, by Howthorn Leaf by shining or drying and extract Howthorn Leaf liquid, then haw pulp and Howthorn Leaf liquid are mixed and carry out heating and secondary takes away the puckery taste, then carry out pulling an oar → prevent-browning → go pectin → tune sugar → fermentation → clarification, finally carry out filtering, rectification, ageing and Hawthorn Fruit Wine finished product.By implementing the present invention, hawthorn fruit and Howthorn Leaf organic assembling are got up, preparation and the Hawthorn Fruit Wine that obtains can remain hawthorn fruit fruit and the original nutrition of Howthorn Leaf and functional component well, again through taking away the puckery taste, the technical matters such as prevent-browning, removal pectin, the Hawthorn Fruit Wine produced not only nutrition is very abundant, and have strong fruital taste, good palatability, the appetite that mouthfeel is good, evoke people, be a kind of have prevent the multi-functional health promoting wine goods such as effect of disease and higher health value, market outlook are very good.Meanwhile, by implementing the present invention, the present situation of the converted products of hawthorn fruit deep processing in the market rareness is changed, solve the outlet in postpartum of hawthorn fruit, and drive the development of hawthorn fruit related industries, form new growth engines, there is huge economic benefit and social benefit.
The present invention is achieved through the following technical solutions:
Prepare the method for Hawthorn Fruit Wine with hawthorn fruit, Howthorn Leaf for raw material, technical scheme comprises the steps:
1, hawthorn fruit feedstock capture and process: gather 80to 90mature, pericarp and be tawny, be raw material without the fresh fruit of disease and pest, then remove residual fruit, decayed fruit, finally clean with clear water.
2, Howthorn Leaf feedstock capture and process: gathering without fresh Howthorn Leaf that is rotten, non agricultural chemical residuum is raw material, and by Howthorn Leaf by shining or drying to leaf water content lower than 10%.
3, hawthorn fresh fruit takes away the puckery taste first: be 25%+ citric acid content by clean hawthorn fruit ethanol content to be 2%+ monosodium glutamate content be 1% mixed solution hawthorn fruit is drenched, then use plastic film wrapped, place and bitter taste in fruit within 7 ~ 10 days hours, can be removed.
4, cutting stoning: with logical core device, hawthorn fruit is carried out logical core cutting, remove fruit stone, be divided into 4 Vital-fixture to obtain hawthorn fruit pulp whole fruit.
5, extract Howthorn Leaf liquid: be positioned in 63.5 kilograms of clear water by 3.8 kilograms of dried hawthorn blades, be then heated to water boiling, and continue to keep water to boil 30 minutes, then filter containing the Howthorn Leaf vat liquor enriching flavonol.
6, secondary takes away the puckery taste: be the ratio of 1: 1.3 in pulp and blade vat liquor, heat again after pulp is mixed with blade vat liquor, haw pulp is boiled soft, in order to making beating, to temperature be controlled at about 55 DEG C in the process of boiling, and cover tightly pot cover 20 ~ 30 minutes, the astringent taste in pulp can be removed like this.
7, pull an oar: the pulp after taking away the puckery taste is broken into pulp.
8, prevent-browning: add the sodium D-isoascorbate of 0.035% to prevent pulp brown stain in pulp pulp.
9, remove pectin: in pulp, add the polygalacturonase of 0.028%, and 40 ~ 50 DEG C of Water Under solutions 2 ~ 3 hours, can pectin be removed in case fruit wine turbidity sediment.
10, sugar is adjusted: the amplitude being 12 ~ 14 ° by generation wine degree adds white sugar and white sugar is fully dissolved in pulp.
11, ferment: in pulp, access dry yeast kind is fermented, and yeast consumption is every 100L ferment liquid yeast 10g, just ferments and namely carries out initial filter in 8 ~ 10 days, ferments 8 ~ 10 days after pomace is gone in attachment again, until fermentation to fermented liquid reaches 12 ~ 14 ° without sugar, wine degree.
12, clarify: in the hawthorn distiller's wort fermented, add finings and leave standstill 10 ~ 15 days.
13, filter: draw upper clear supernate with siphonage, carry out filtering to obtain the former wine of hawthorn through diatomite filter more afterwards.
14, rectification: require to carry out tune sugar, acid adjustment to the former wine of hawthorn according to finished product local flavor.
15, finished product: by ageing in the wine immigration kiln of toning sugar, acid adjustment 3 ~ 6 months, then carry out sterilization filling, obtain Hawthorn Fruit Wine finished product.
The present invention both had the following advantages:
1, the method preparing Hawthorn Fruit Wine for raw material with hawthorn fruit, Howthorn Leaf proposed by the invention is not only novel, and measure is unique in implementation process, and technique is simple, easily implements.
2, main raw material required for the present invention is implemented---hawthorn fruit, its raw material resources are very abundant, and cheap, easily organize.
3, main raw material required for the present invention is implemented---Howthorn Leaf, its raw material resources more horn of plenty, and also price is very cheap, also easily organizes.
4, because containing a large amount of tannin, Flavonoid substances in hawthorn fruit, offending bitter taste can be produced in wine body.By implementing the present invention, first utilizing the deastringent agent meeting hygienic requirements to be taken away the puckery taste first by fresh fruit, then being precooked by pulp, and control temperature carries out secondary below 60 DEG C takes away the puckery taste, effectively remove bitter taste in hawthorn fruit.
5, the own moisture content less of hawthorn fruit, can not extract fruit juice with full pressing method.By implementing the present invention, for improving vat liquor flavones effective constituent, first get its liquid with the boiling that adds water of dried hawthorn blade, co-fermentation is mixed again with the haw pulp after crushing and beating, the effective active matter such as flavonol, SOD content in Howthorn Wine can be improved like this, also can promote Howthorn Wine wine body colour pool simultaneously.According to test, in Folium Crataegi, the content of flavones is 20-120 times in hawthorn fruit.
6, by implementing the present invention, pulp is by the pectin substance in prevent-browning process and removal haw juice, and the color of effective maintenance wine liquid is constant and prevent fruit wine turbidity sediment, makes fruit wine quality keep its superiority.
7, by implementing the present invention, hawthorn fruit and Howthorn Leaf organic assembling are got up, preparation and the Hawthorn Fruit Wine that obtains can remain hawthorn fruit fruit and the original nutrition of Howthorn Leaf and functional component well, again through taking away the puckery taste, the technical matters such as prevent-browning, removal pectin, the Hawthorn Fruit Wine produced not only nutrition is very abundant, and have strong fruital taste, good palatability, the appetite that mouthfeel is good, evoke people, be a kind of have prevent the multi-functional health promoting wine goods such as effect of disease and higher health value, market outlook are very good.
8, by implementing the present invention, change the present situation of the converted products of hawthorn fruit deep processing in the market rareness, solve the outlet in postpartum of hawthorn fruit, and drive the development of hawthorn fruit related industries, form new growth engines, there is huge economic benefit and social benefit.
Embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
Prepare the method for Hawthorn Fruit Wine with hawthorn fruit, Howthorn Leaf for raw material, embodiment is as follows:
1, hawthorn fruit feedstock capture and process: gather 80to 90mature, pericarp and be tawny, be raw material without the fresh fruit of disease and pest, then remove residual fruit, decayed fruit, finally clean with clear water.
2, Howthorn Leaf feedstock capture and process: gathering without fresh Howthorn Leaf that is rotten, non agricultural chemical residuum is raw material, and by Howthorn Leaf by shining or drying to leaf water content lower than 10%.
3, hawthorn fresh fruit takes away the puckery taste first: be 25%+ citric acid content by clean hawthorn fruit ethanol content to be 2%+ monosodium glutamate content be 1% mixed solution hawthorn fruit is drenched, then use plastic film wrapped, place and bitter taste in fruit within 7 ~ 10 days, can be removed.
4, cutting stoning: with logical core device, hawthorn fruit is carried out logical core cutting, remove fruit stone, be divided into 4 Vital-fixture to obtain hawthorn fruit pulp whole fruit.
5, extract Howthorn Leaf liquid: be positioned in 63.5 kilograms of clear water by 3.8 kilograms of dried hawthorn blades, be then heated to water boiling, and continue to keep water to boil 30 minutes, then filter containing the Howthorn Leaf vat liquor enriching flavonol.
6, secondary takes away the puckery taste: be the ratio of 1: 1.3 in pulp and blade vat liquor, heat again after pulp is mixed with blade vat liquor, haw pulp is boiled soft, in order to making beating, to temperature be controlled at about 55 DEG C in the process of boiling, and cover tightly pot cover 20 ~ 30 minutes, the astringent taste in pulp can be removed like this.
7, pull an oar: the pulp after taking away the puckery taste is broken into pulp.
8, prevent-browning: add the sodium D-isoascorbate of 0.035% to prevent pulp brown stain in pulp pulp.
9, remove pectin: in pulp, add the polygalacturonase of 0.028%, and 40 ~ 50 DEG C of Water Under solutions 2 ~ 3 hours, can pectin be removed in case fruit wine turbidity sediment.
10, sugar is adjusted: the amplitude being 12 ~ 14 ° by generation wine degree adds white sugar and white sugar is fully dissolved in pulp.
11, ferment: in pulp, access dry yeast kind is fermented, and yeast consumption is every 100L ferment liquid yeast 10g, just ferments and namely carries out initial filter in 8 ~ 10 days, ferments 8 ~ 10 days after pomace is gone in attachment again, until fermentation to fermented liquid reaches 12 ~ 14 ° without sugar, wine degree.
12, clarify: in the hawthorn distiller's wort fermented, add finings and leave standstill 10 ~ 15 days.
13, filter: draw upper clear supernate with siphonage, carry out filtering to obtain the former wine of hawthorn through diatomite filter more afterwards.
14, rectification: require to carry out tune sugar, acid adjustment to the former wine of hawthorn according to finished product local flavor.
15, finished product: by ageing in the wine immigration kiln of toning sugar, acid adjustment 3 ~ 6 months, then carry out sterilization filling, obtain Hawthorn Fruit Wine finished product.
Claims (1)
1. prepare the method for Hawthorn Fruit Wine with hawthorn fruit, Howthorn Leaf for raw material, its feature comprises the steps:
(1) hawthorn fruit feedstock capture and process: gather 80to 90mature, pericarp and be tawny, be raw material without the fresh fruit of disease and pest, then remove residual fruit, decayed fruit, finally clean with clear water;
(2) Howthorn Leaf feedstock capture and process: gathering without fresh Howthorn Leaf that is rotten, non agricultural chemical residuum is raw material, and by Howthorn Leaf by shining or drying to leaf water content lower than 10%;
(3) hawthorn fresh fruit takes away the puckery taste first: be 25%+ citric acid content by clean hawthorn fruit ethanol content to be 2%+ monosodium glutamate content be 1% mixed solution hawthorn fruit is drenched, then use plastic film wrapped, place and bitter taste in fruit within 7 ~ 10 days, can be removed;
(4) cutting stoning: with logical core device, hawthorn fruit is carried out logical core cutting, remove fruit stone, be divided into 4 Vital-fixture to obtain hawthorn fruit pulp whole fruit;
(5) extract Howthorn Leaf liquid: be positioned in 63.5 kilograms of clear water by 3.8 kilograms of dried hawthorn blades, be then heated to water boiling, and continue to keep water to boil 30 minutes, then filter containing the Howthorn Leaf vat liquor enriching flavonol;
(6) secondary takes away the puckery taste: be the ratio of 1: 1.3 in pulp and blade vat liquor, heat again after pulp is mixed with blade vat liquor, haw pulp is boiled soft, in order to making beating, to temperature be controlled at about 55 DEG C in the process of boiling, and cover tightly pot cover 20 ~ 30 minutes, the astringent taste in pulp can be removed like this;
(7) pull an oar: the pulp after taking away the puckery taste is broken into pulp;
(8) prevent-browning: add the sodium D-isoascorbate of 0.035% to prevent pulp brown stain in pulp pulp;
(9) remove pectin: in pulp, add the polygalacturonase of 0.028%, and 40 ~ 50 DEG C of Water Under solutions 2 ~ 3 hours, can pectin be removed in case fruit wine turbidity sediment;
(10) sugar is adjusted: the amplitude being 12 ~ 14 ° by generation wine degree adds white sugar and white sugar is fully dissolved in pulp;
(11) ferment: in pulp, access dry yeast kind is fermented, yeast consumption is every 100L ferment liquid yeast 10g, namely first fermentation carries out initial filter in 8 ~ 10 days, ferments 8 ~ 10 days after pomace is gone in attachment again, until fermentation to fermented liquid reaches 12 ~ 14 ° without sugar, wine degree;
(12) clarify: in the hawthorn distiller's wort fermented, add finings and leave standstill 10 ~ 15 days;
(13) filter: draw upper clear supernate with siphonage, carry out filtering to obtain the former wine of hawthorn through diatomite filter more afterwards;
(14) rectification: require to carry out tune sugar, acid adjustment to the former wine of hawthorn according to finished product local flavor;
(15) finished product: by ageing in the wine immigration kiln of toning sugar, acid adjustment 3 ~ 6 months, then carry out sterilization filling, obtain Hawthorn Fruit Wine finished product.
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