CN104450469B - A kind of durian health liquor and preparation method thereof - Google Patents
A kind of durian health liquor and preparation method thereof Download PDFInfo
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- CN104450469B CN104450469B CN201410847021.7A CN201410847021A CN104450469B CN 104450469 B CN104450469 B CN 104450469B CN 201410847021 A CN201410847021 A CN 201410847021A CN 104450469 B CN104450469 B CN 104450469B
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- durian
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
Abstract
The present invention has announced a kind of durian health liquor and preparation method thereof, and the method comprises the following steps: 1) take out durian pulp and carry out freeze drying, be then crushed to particle diameter and be not more than 0.5cm; 2) ratio that is 1:3-5 according to solid-liquid mass ratio, puts into water by step 1) gains, at 30-40 DEG C, stirs 1-2h, and speed of agitator is 100-150rpm; 3) get step 2) in solid matter, dry in 50-55 DEG C, obtain the brewed raw material of durian; 4) by weight, by brewed durian raw material 50-80 part, matrimony vine 10-15 part, honey-fried licorice root 10-20 part, the white spirit mixed that 400-600 part alcoholic strength is greater than 40 °, in 18-25 DEG C, more than lucifuge sealing is preserved and soaked half a year; 5) get the supernatant of step 4) gains, obtain durian health liquor. The durian health liquor sulfide content being made by above step is low, and taste is good, and health care is remarkable.
Description
Technical field
The invention belongs to health liquor field, be specifically related to a kind of durian health liquor and preparation method thereof.
Technical background
In the prior art, though durian has good health care, because durian contains sulphur compound, likely press downThe eubolism of human body processed, causes alcoholism, dizzy, even death of stupor. In " Chinese food journal " the 6th phase in 2012In 132 pages, even clearly propose durian and wine can not together with eat. Therefore, how to reduce in the time of preparation durian wine, reduce sulfurationThe content of thing also keeps the peculiar flavour of durian, makes prepared durian wine not only can not injure health, also has guarantor simultaneouslyHealth-care function, and can also keep unique durian local flavor, just become a technical barrier.
Therefore, need a kind of durian wine that durian can be made to the method for health liquor and utilize the method to prepare of exploitation badly.
Summary of the invention
The present invention is directed to the shortcoming of prior art, the arrogant system with a kind of durian health liquor is provided of one of object of the present inventionPreparation Method, the method comprises the steps:
1) take out durian pulp and carry out freeze drying, be then crushed to particle diameter and be not more than 0.5cm;
2) ratio that is 1:3-5 according to solid-liquid mass ratio, puts into water by step 1) gains, at 30-40 DEG C, carries outStir 1-2h, speed of agitator is 100-150rpm;
3) get step 2) in solid matter, dry in 50-55 DEG C, obtain the brewed raw material of durian;
4) by weight, by brewed durian raw material 50-80 part, matrimony vine 10-15 part, honey-fried licorice root 10-20 part, 400-600The white spirit mixed that part alcoholic strength is greater than 40 °, in 18-25 DEG C, more than lucifuge sealing is preserved and soaked half a year;
5) get the supernatant of step 4) gains, obtain durian health liquor.
Durian freeze-drying is pulverized, can, by part fruit liquid and tissue fluid, can suitably remove the bitter stink of durian, then with step2) described technique is processed, and can further remove the bitter stink of durian, is also beneficial to going of durian water-soluble sulfide simultaneouslyRemove.
Preferably, the method also comprises the steps: in step 2) front, the ratio that is 1:3-5 in solid-liquid mass ratio, will walkRapid 1) gains are put into water, carry out ultrasonic processing, and the processing time is 5min.
In step 2) frontly carry out ultrasonic processing, can make the tissue space of durian meat expand, be beneficial to its water-soluble sulfurationThing leaches.
Step 2) can make the water-soluble sulfide in durian meat leach, reduce sulfide content level.
Preferably, described solid-liquid mass ratio is 1:3.5; Described step 2) in temperature be 35 DEG C, mixing time is 1.2h.Under this technological parameter, water-soluble sulfide can farthest leach, and does not affect the taste of durian meat.
Preferably, the parts by weight of the brewed raw material of described durian are 60-70 part, and the parts by weight of matrimony vine are 12-14 part, processThe parts by weight of Radix Glycyrrhizae are 13-16 part, and the parts by weight that alcoholic strength is greater than the white wine of 40 ° are 450-550 part.
Preferably, in described step 4), by weight, also add the granulated sugar of 3-5 part, preferred, the granulated sugar addingParts by weight are 4 parts.
Preferably, the weight fraction of the brewed raw material of described durian is 65 parts, and the parts by weight of matrimony vine are 13 parts, honey-fried licorice rootParts by weight are 15 parts, and the weight fraction that alcoholic strength is greater than the white wine of 40 ° is 500 parts.
With proper ratio, matrimony vine and honey-fried licorice root are added, can be in the situation that not destroying durian unique taste, by durian difficultyThe bitter stink of hearing is removed, and can make gained durian drinking utensils have better health care. And the adding of other health-care Chinese herbal medicinalBut cannot well improve the bitter stink of durian. As, although Chinese cassia tree and date are often utilized the raw material as health liquor, also normal quiltFor neutralizing the penetrating odor taste of some health liquor raw materials, but cannot remove the bitter stink of durian. Adding on a small quantity of granulated sugar,Can suitably improve the sugariness of durian health liquor.
When the weight fraction of the brewed raw material of described durian is 65 parts, the parts by weight of matrimony vine are 13 parts, the weight of honey-fried licorice rootUmber is 15 parts, and the weight fraction that alcoholic strength is greater than the white wine of 40 ° is 500 parts, and when the weight fraction of granulated sugar is 4 parts, institute obtainsTaste and the health-care effect of durian health liquor be good.
Preferably, in described step 4), soaking temperature is 20-22 DEG C, and soak time is 8 months. Under this soaking technology,The mouthfeel of the health liquor obtaining is better.
Another object of the present invention is to provide a kind of durian health liquor.
Beneficial effect of the present invention:
1, can reduce durian sulfide content level, gained durian health liquor can not produce injury to health;
2, by durian is mixed to immersion in certain proportion with honey-fried licorice root and matrimony vine, durian unique taste can not lostTime remove the bitter stink of durian, can also obtain the health liquor of good health-care effect simultaneously;
3, process implementing condition of the present invention is not harsh, and cost is low.
Detailed description of the invention
Provide embodiment below so that the invention will be further described. Be necessary to be pointed out that at this following examples can notBe interpreted as limiting the scope of the invention, if the person skilled in the art in this field according to the invention described above content to thisBrightly make some nonessential improvement and adjustment, still belong to protection domain of the present invention.
Embodiment 1
1) take out durian pulp and carry out freeze drying, be then crushed to particle diameter and be not more than 0.5cm;
2) ratio that is 1:3 according to solid-liquid mass ratio, puts into water by step 1) gains, at 40 DEG C, stirs2h, speed of agitator is 150rpm;
3) get step 2) in solid matter, dry in 50 DEG C, obtain the brewed raw material of durian;
4) by weight, by 50 parts of brewed durian raw materials, 10 parts of matrimony vines, 10 parts of honey-fried licorice roots, 400 parts of alcoholic strengths are 45 °White spirit mixed, in 18-25 DEG C, lucifuge sealing is preserved and is soaked 7 months;
5) get the supernatant of step 4) gains, obtain durian health liquor.
Embodiment 2
1) take out durian pulp and carry out freeze drying, be then crushed to particle diameter and be not more than 0.5cm;
2) ratio that is 1:3.5 in solid-liquid mass ratio, puts into water by step 1) gains, carries out ultrasonic processing, processesTime is 5min.
3) at 30 DEG C, stir 1h, speed of agitator is 100rpm;
4) get solid matter in step 3), dry in 55 DEG C, obtain the brewed raw material of durian;
5) by weight, by 80 parts of brewed durian raw materials, 15 parts of matrimony vines, 20 parts of honey-fried licorice roots, 600 parts of alcoholic strengths are greater thanThe white spirit mixed of 42 °, in 18-25 DEG C, more than lucifuge sealing is preserved and soaked half a year;
6) get the supernatant of step 5) gains, obtain durian health liquor.
Embodiment 3
1) take out durian pulp and carry out freeze drying, be then crushed to particle diameter and be not more than 0.5cm;
2) ratio that is 1:5 according to solid-liquid mass ratio, puts into water by step 1) gains, at 35 DEG C, stirs1.5h, speed of agitator is 120rpm;
3) get step 2) in solid matter, dry in 53 DEG C, obtain the brewed raw material of durian;
4) by weight, by 60 parts of brewed durian raw materials, 12 parts of matrimony vines, 13 parts of honey-fried licorice roots, 450 parts of alcoholic strengths are 45 °White spirit mixed, in 18-25 DEG C, more than lucifuge sealing is preserved and soaked half a year;
5) get the supernatant of step 4) gains, obtain durian health liquor.
Embodiment 4
1) take out durian pulp and carry out freeze drying, be then crushed to particle diameter and be not more than 0.5cm;
2) ratio that is 1:5 according to solid-liquid mass ratio, puts into water by step 1) gains, at 35 DEG C, stirs1.5h, speed of agitator is 120rpm;
3) get step 2) in solid matter, dry in 53 DEG C, obtain the brewed raw material of durian;
4) by weight, by 70 parts of brewed durian raw materials, 14 parts of matrimony vines, 16 parts of honey-fried licorice roots, 550 parts of alcoholic strengths are 45 °White spirit mixed, in 18-25 DEG C, more than lucifuge sealing is preserved and soaked half a year;
5) get the supernatant of step 4) gains, obtain durian health liquor.
Embodiment 5
1) take out durian pulp and carry out freeze drying, be then crushed to particle diameter and be not more than 0.5cm;
2) ratio that is 1:5 according to solid-liquid mass ratio, puts into water by step 1) gains, at 35 DEG C, stirs1.5h, speed of agitator is 120rpm;
3) get step 2) in solid matter, dry in 53 DEG C, obtain the brewed raw material of durian;
4) by weight, by 65 parts of brewed durian raw materials, 13 parts of matrimony vines, 15 parts of honey-fried licorice roots, 500 parts of alcoholic strengths are 45 °White spirit mixed, in 18-25 DEG C, more than lucifuge sealing is preserved and soaked half a year;
5) get the supernatant of step 4) gains, obtain durian health liquor.
Test example 1
The clearance rate experiment of embodiment 1-5 to hydroxyl radical free radical.
Getting 1mL1.865mmol/L Phen solution (takes 0.0369g Phen and is dissolved in 10mL absolute ethyl alcoholIn in, and constant volume is in 100mL volumetric flask) and the each embodiment gained of 2mL health liquor mix, add 1mL1.865mmol/L'sFeSO4, after mixing, add 1mL0.03%(V/V) and H2O2, mixed solution, after 37 DEG C of water-bath 60min, is surveyed under 536nmIts light absorption value. Replacing sample liquid to carry out repetition with deionized water operates above, records absorbance in contrast at 536nm.
Experimental result is as table 1.
Table 1
| Group | Hydroxyl radical free radical clearance rate % |
| Embodiment 1 | 31.3 |
| Embodiment 2 | 32.2 |
| Embodiment 3 | 37.5 |
| Embodiment 4 | 36.7 |
| Embodiment 5 | 39.6 |
Test example 2
Utilize methylenum careuleum photometry to measure the total sulfur compound content of embodiment 1-5 gained health liquor. Result is as table2。
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Sulfide content (mg/kg) | 0.19 | 0.20 | 0.18 | 0.18 | 0.18 |
As seen in Table 2, when long-term drinking, the amount of drinking durian health liquor of the present invention every day is below 0.5kg, is exhaustedTo safety, the amount of drinking is that 0.5-1kg also can not produce substantial injury to human body.
Test example 3
Durian health liquor sensory quality assessment
Adopt 5 points of evaluation assessments processed, fragrance, palatability and mouthfeel to described embodiment are evaluated. Evaluation personnel are for makingWine personnel 20 people. The results are shown in Table 3.
Table 3
Claims (10)
1. a preparation method for durian health liquor, is characterized in that, described method comprises the steps:
1) take out durian pulp and carry out freeze drying, be then crushed to particle diameter and be not more than 0.5cm;
2) ratio that is 1:3-5 according to solid-liquid mass ratio, by step 1) gains put into water, at 30-40 DEG C, stir1-2h, speed of agitator is 100-150rpm;
3) get step 2) in solid matter, dry in 50-55 DEG C, obtain the brewed raw material of durian;
4) by weight, by brewed durian raw material 50-80 part, matrimony vine 10-15 part, honey-fried licorice root 10-20 part, 400-600 part wineThe white spirit mixed that precision is greater than 40 °, in 18-25 DEG C, more than lucifuge sealing is preserved and soaked half a year;
5) get step 4) supernatant of gains, obtain durian health liquor.
2. method according to claim 1, is characterized in that, described method also comprises the steps: in step 2) front, pressSolid-liquid mass ratio is the ratio of 1:3-5, by step 1) gains put into water, carry out ultrasonic processing, and the processing time is 5min.
3. method according to claim 1 and 2, is characterized in that, described solid-liquid mass ratio is 1:3.5.
4. method according to claim 1, is characterized in that, described step 2) in temperature be 35 DEG C, mixing time is1.2h。
5. method according to claim 1, is characterized in that, the parts by weight of the brewed raw material of described durian are 60-70 part,The parts by weight of matrimony vine are 12-14 part, and the parts by weight of honey-fried licorice root are 13-16 part, and alcoholic strength is greater than the weight portion of the white wine of 40 °Number is 450-550 part.
6. method according to claim 1, is characterized in that, described step 4) in, by weight, also add 3-5 partGranulated sugar.
7. method according to claim 5, is characterized in that, the parts by weight of the brewed raw material of described durian are 65 parts, Chinese hollyThe parts by weight of Qi are 13 parts, and the parts by weight of honey-fried licorice root are 15 parts, and the parts by weight that alcoholic strength is greater than the white wine of 40 ° are 500Part.
8. method according to claim 6, is characterized in that, the parts by weight of described granulated sugar are 4 parts.
9. method according to claim 1, is characterized in that, described step 4) in, soaking temperature is 20-22 DEG C, soaksTime is 8 months.
10. the durian health liquor being obtained by the preparation of claim 1-9 either method.
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| CN201410847021.7A CN104450469B (en) | 2014-12-31 | 2014-12-31 | A kind of durian health liquor and preparation method thereof |
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| CN201410847021.7A CN104450469B (en) | 2014-12-31 | 2014-12-31 | A kind of durian health liquor and preparation method thereof |
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| CN105950354A (en) * | 2016-06-28 | 2016-09-21 | 李杨 | Durio zibethinus grapefruit healthcare wine and brewing method thereof |
| CN107142182A (en) * | 2017-05-16 | 2017-09-08 | 罗鸣火 | Composition, health liquor and preparation method for preparing health liquor |
| CN107151592A (en) * | 2017-06-09 | 2017-09-12 | 韦朝胜 | A kind of durian wine and preparation method thereof |
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| CN104059817B (en) * | 2014-05-14 | 2015-12-09 | 安徽天下福酒业有限公司 | A kind of mushroom black tea rice wine |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Inventor after: Zheng Zhongyi Inventor before: Xiang Hongxian |
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Effective date of registration: 20160504 Address after: Yongchun County, Quanzhou city in Fujian province reached 362612 Po Town Wushi Village No. 730 Applicant after: Zheng Zhongyi Address before: The middle Tianfu Avenue in Chengdu city Sichuan province 610041 No. 1388 1 8 storey building No. 866 Applicant before: CHENGDU YUYA SCIENCE & TECHNOLOGY CO., LTD. |
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Granted publication date: 20160525 Termination date: 20181231 |