CN104651152B - A kind of hawthorn health-care wine - Google Patents
A kind of hawthorn health-care wine Download PDFInfo
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- CN104651152B CN104651152B CN201510057428.4A CN201510057428A CN104651152B CN 104651152 B CN104651152 B CN 104651152B CN 201510057428 A CN201510057428 A CN 201510057428A CN 104651152 B CN104651152 B CN 104651152B
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a kind of hawthorn health-care wine and preparation method thereof, belong to the technology of brewing alcoholic beverages.This wine is with Fructus Crataegi as primary raw material, by sorting, cleaning, crushes Fructus Crataegi, adds sugar, saccharifying enzyme, yeast, SHENGXIANG yeast in broken Fructus Crataegi, by main fermentation, after fermentation, wine base obtained by the fermentation of 30 45 days, adds appropriate Radix Et Rhizoma Nardostachyos, Pericarpium Citri Reticulatae, caraway seeds in wine base, distills, after 24 distillations, the wine of gained, ageing storage 2 years, blend, filter, get product.The method is easy and simple to handle, low cost of manufacture, is not only able to solve the technical problem that hawthorn health-care wine yield is low, moreover it is possible to improve the health-care effect of Hawthorn Fruit Wine, do not destroy the harmonious fruit-like flavour of wine.
Description
Technical field
The present invention relates to a kind of health promoting wine, specifically a kind of hawthorn health-care wine and preparation method thereof.
Background technology
Fructus Crataegi contains 20 kinds of aminoacid, and content of mineral substances is higher, and vitamin content is the abundantest, and nutritive value is the highest.Mountain
Containing multiple organic acid such as citric acid, malic acid, succinic acid in short, bristly hair or beard, pepsic secretion can be increased, thus there is digestion-promoting
Stagnant, aid digestion, the function of appetite stimulator.Total flavonoid composition in Fructus Crataegi can promote vasodilation, increase coronary flow
Amount, can play lowering blood pressure and blood fat, increase the effects such as cardiac blood flow human body.Mountain is contained with the wine that Fructus Crataegi is brewageed for raw material
Some beneficiating ingredients of short, bristly hair or beard, have certain health-care effect, but the fermented wine of Fructus Crataegi, assembled alcoholic drinks are more in the market, and
The standby health promoting wine of pure Hawthorn is less, and this is owing to this type of wine has the biggest technical difficulty in preparation technology.
Haw pulp contains substantial amounts of organic acid, such as citric acid, succinic acid, lactic acid, tartaric acid etc. so that hawthorn health-care wine
During the fermentation, the efficiency using common yeast or preparation technology fermentation is the lowest, and fermentation time is long, ethanol in fermentation liquid
Content low, cause must distillation and concentration about 6 times just can obtain alcohol content about 70% qualified health promoting wine produce
Product, the productivity of wine about at 3-5%, this considerably increases the production cost of hawthorn health-care wine, have impact on the big rule of hawthorn health-care wine
Mould produces；And owing under sour environment, the fermentation reaction of flora is suppressed, the wine body fragrance matter that reaction produces is not enough,
By-product is more, and distillation number of times is too many, and these all make fruit insufficient fragrance in the hawthorn health-care wine prepared, taste the softest,
The product prepared also has the abnormal flavour of a kind of bitterness, greatly have impact on the mouthfeel of product.Possibly together with the highest fruit in haw pulp
Glue, although in prior art use the methods adding pectases to degrade the pectin in raw material more, but typically will be first by haw berry
Slurry dilutes, is filtered into fruit juice, then could add pectase, does not only has substantial amounts of haw pulp and is cut, and
Still needing to add the raw materials such as substantial amounts of sucrose or Sorghum vulgare Pers. in the feed, this further adds production cost.
In order to solve the problems referred to above, prior art use screening have stronger capacity of decomposition or high tolerance to organic acid
Barms carrys out fermentation haw thorn wine brewing and solves this problem, but this mode has special requirement to barms, and
Even if having employed special strain, in fermentation liquid, the content of ethanol still improves limited, and this method can not be improved into
The fragrance sampled wine and mouthfeel.CN102337189A discloses the brandy that a kind of Hawthorn is standby, is stored by oak barrel, adds sugar
Starch, the former hawthorn health-care wine of different flavor, different wine storage time is blent, to keep product quality relatively stable and to improve bad
Mouthfeel；But these preparation technologies add Quercus acutissima Carr. perfume and the sweet taste of aging in finished product, have hidden hawthorn health-care wine original
Coordination fruital, it is impossible to keep the distinctive local flavor of hawthorn health-care wine, and the appetite promoting and the spleen strengthening of the local flavor of Quercus acutissima Carr. and hawthorn health-care wine,
Effect of reducing blood pressure and blood fat is the most inconsistent, it is impossible to play the effect strengthening its health-care effect, and sweet taste also can not be complete
Cover the bad mouthfeel of the wine body brought due to defective workmanship.CN102732405B discloses a kind of employing and adopts during the fermentation
Alternately and repeatedly carry out reaching improving productivity with-3-0 DEG C with 17-23 DEG C and improve the preparation technology of hawthorn health-care wine of mouthfeel,
But this technique fermentation time is the longest, substantially needs the time of about 3-4 month, and need repeatedly freezing, defrosting 6-10
Secondary, energy consumption height and complex process, productivity is about 8-12%, the most not ideal enough.
And obtained health promoting wine composition is single, and health-care effect is unsatisfactory, but if adds in Hawthorn Fruit Wine
Many medical materials, then can destroy the fruit-like flavour of Hawthorn Fruit Wine itself.
Technology contents
The present invention provides a kind of hawthorn health-care wine and manufacture method, and the method is easy and simple to handle, and low cost of manufacture is not only able to
Solve the technical problem that the yield of hawthorn health-care wine is low, moreover it is possible to improve the health-care effect of hawthorn health-care wine, do not destroy the sum of wine
Humorous fruit-like flavour, in good taste.
The preparation method of the hawthorn health-care wine of the present invention, comprises the steps:
Sort, clean, crush Fructus Crataegi, broken Fructus Crataegi adds sugar, yeast, SHENGXIANG yeast, by main fermentation, sends out afterwards
Ferment, fermenting twice wine base obtained by the fermentation of 30-45 days altogether distills, after 2-4 distillation, the wine of gained, ageing storage
Deposit 2 years, blend, filter, get product.
Preferably, the preparation method of the hawthorn health-care wine of the present invention, comprise the steps:
(1) sort the Fructus Crataegi of fresh mature, broken Fructus Crataegi enucleation will be cleaned, add water, making beating, regulate pH value,
(2) by the product heats to 50-65 DEG C of (1), insulation, add saccharifying enzyme, react 1-5h,
(3) product temperatur of (2) is dropped to-4-0 DEG C and is incubated 1 day, after defrosting, sugaring, regulation pol to 12～14%,
(4) temperature of the product of (3) is raised to 18 20 DEG C, adds the most activated wine yeast, yeast-inoculated amount
0.6-1%, the main fermentation time is 10～15 days, every composition transfer such as detection sugar, wine, acid on the 1st, records, observes fermentation situation,
After main fermentation terminates, carry out juice slag separation, take supernatant,
(5) adding the most activated 0.5-1 ‰ SHENGXIANG yeast in the product of (4), carry out after fermentation, the time is 20～30
My god, fermentation temperature about 18-20 DEG C, when in tunning, residual sugar is below 5 grams per liters, and volatile acid, below 0.5 grams per liter, terminates
Reaction,
(6) in the product of every kilolitre (5), addition is ground into the Radix Et Rhizoma Nardostachyos 600-400g of coarse powder, Pericarpium Citri Reticulatae 200-100g, Herba Coriandri
Seed 200-100g, then starts distillation,
(7) using batch distillation method to distill 2-4 time the product of (6), intercept during distillation that total wine divides 0.5～1.5% is wine
Head, measures wine degree at any time, cuts liquor tailing, take " in evaporate wine ", and the foreshot intercepted and liquor tailing back into next time in distillating material, protect
The alcoholic strength of strong wine is 40-80 degree (V/V),
(8) product of (7) is loaded porcelain jar to deposit 2 years, blend to alcoholic strength be 22 55 degree (V/V),
(9) product of (8) is lowered the temperature-10～-15 DEG C, is incubated 1～2 day,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with lap machine, get product.
It is highly preferred that pH value is 3-4.5 in step (1)；In step (2), the addition of saccharifying enzyme is 3-5 ‰；Step (4)
Middle wine yeast is wine active dry yeast 1450；In step (7), the alcoholic strength of health promoting wine is 60-70 degree (V/V)；Step
(8) in, alcoholic strength is 30-40 degree (V/V).
Present invention also offers the hawthorn health-care wine using any of the above-described kind of preparation method to prepare.
Beneficial effect:
(1) preparation method of the hawthorn health-care wine of the present invention is easy and simple to handle, low cost of manufacture.
(2) preparation method of hawthorn health-care wine of the present invention, adds saccharifying enzyme, make use of in haw berry to greatest extent
Starch, the productivity of wine is high.
(3) hawthorn health-care wine of the present invention adds appropriate Radix Et Rhizoma Nardostachyos, Pericarpium Citri Reticulatae, caraway seeds, the health-care effect of the strengthening the spleen and stomach of wine
It is greatly improved, and in good taste, there is no flavour of a drug beastly.
Radix Et Rhizoma Nardostachyos is the dry root and rhizome of Valerianaceae plant Radix Et Rhizoma Nardostachyos (Nardostachys jatamansiDC), its property
Pungent, sweet, warm, nontoxic, return spleen, stomach, heart channel.Function regulating QI to relieve pain, relieving stagnation and activating the spleen, calm the nerves；For distension and fullness in the abdomen, inappetence,
Vomiting, external curing toothache, swelling of the feet.Food is commonly used for modulate thick gravy, removes the smell of beef and mutton.Pericarpium Citri Reticulatae is Rutaceae
Fructus Citri tangerinae and belong to the peel of mature fruit of various plants together, its acrid in the mouth, hardship, warm in nature, return spleen lung meridian；Have in regulating the flow of vital energy, adjusting, dry
Effect wet, that reduce phlegm, is the natural health-care products of rare integration of edible and medicinal herbs.Caraway seeds is the seed of umbellate form section plant coriander,
It is spice conventional in a kind of food.But, these three composition is seldom applied in wine brewing.
(4) fusion that the Radix Et Rhizoma Nardostachyos in hawthorn health-care wine of the present invention, Pericarpium Citri Reticulatae, caraway seeds fragrance are the most harmonious with the fruital of Fructus Crataegi
Together, the harmonious fruit-like flavour of wine itself is not destroyed.
Detailed description of the invention
Embodiment 1
(1) sorting the Fructus Crataegi of fresh mature, will clean broken Fructus Crataegi enucleation, add water, making beating, regulation pH value is 4.5,
(2) by the product heats to 50 DEG C of (1), insulation, add the saccharifying enzyme 5 ‰ of 50,000 units, react 3h,
(3) product temperatur of (2) is dropped to-4 DEG C and is incubated 1 day, after defrosting, sugaring, regulation pol to 12～14%,
(4) temperature of the product of (3) is raised to 18 DEG C, adds the most activated wine yeast, yeast-inoculated amount 1%,
The main fermentation time is 10 days, every composition transfer such as detection sugar, wine, acid on the 1st, records, observes fermentation situation, and main fermentation terminates
After, carry out juice slag separation, take supernatant,
(5) adding 1 ‰ SHENGXIANG yeast in the product of (4), carry out after fermentation, the time is 30 days, 18 DEG C of left sides of fermentation temperature
The right side, when in tunning, residual sugar is below 5 grams per liters, and volatile acid, below 0.5 grams per liter, terminates reaction,
(6) in the product of every kilolitre (5), addition is ground into the Radix Et Rhizoma Nardostachyos 500g of coarse powder, Pericarpium Citri Reticulatae 150g, caraway seeds 150g, so
After start distillation,
(7) using batch distillation method to distill 2 times the product of (6), intercept during distillation that total wine divides 1.5% is foreshot, at any time
Measuring wine degree, cut liquor tailing, take " in evaporate wine ", the foreshot intercepted and liquor tailing back into next time in distillating material, health promoting wine
Alcoholic strength is 60 degree (V/V),
(8) product of (7) is loaded porcelain jar to deposit 2 years, blend to alcoholic strength be 35 degree (V/V),
(9) product of (8) is lowered the temperature at-10 DEG C, is incubated 2 days,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with lap machine, get product.
Embodiment 2
(1) sorting the Fructus Crataegi of fresh mature, will clean broken Fructus Crataegi enucleation, add water, making beating, regulation pH value is 4.0,
(2) by the product heats to 60 DEG C of (1), insulation, add the saccharifying enzyme 3 ‰ of 50,000 units, react 5h,
(3) product temperatur of (2) is dropped to-4 DEG C and is incubated 1 day, after defrosting, sugaring, regulation pol to 12～14%,
(4) temperature of the product of (3) is raised to 20 DEG C, adds the most activated wine yeast, yeast-inoculated amount
0.8%, the main fermentation time is 10 days, every composition transfer such as detection sugar, wine, acid on the 1st, records, observes fermentation situation, main fermentation
After end, carry out juice slag separation, take supernatant,
(5) adding 1 ‰ SHENGXIANG yeast in the product of (4), carry out after fermentation, the time is 20 days, 20 DEG C of left sides of fermentation temperature
The right side, when in tunning, residual sugar is below 5 grams per liters, and volatile acid, below 0.5 grams per liter, terminates reaction,
(6) in the product of every kilolitre (5), addition is ground into the Radix Et Rhizoma Nardostachyos 450g of coarse powder, Pericarpium Citri Reticulatae 200g, caraway seeds 200g, so
After start distillation,
(7) using batch distillation method to distill 4 times the product of (6), intercept during distillation that total wine divides 1.0% is foreshot, at any time
Measuring wine degree, cut liquor tailing, take " in evaporate wine ", the foreshot intercepted and liquor tailing back into next time in distillating material, health promoting wine
Alcoholic strength is 70 degree (V/V),
(8) product of (7) is loaded porcelain jar to deposit 2 years, blend to alcoholic strength be 30 degree (V/V),
(9) product of (8) is lowered the temperature at-15 DEG C, is incubated 1 day,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with lap machine, get product.
Embodiment 3
(1) sorting the Fructus Crataegi of fresh mature, will clean broken Fructus Crataegi enucleation, add water, making beating, regulation pH value is 3.0,
(2) by the product heats to 65 DEG C of (1), insulation, add the saccharifying enzyme 4 ‰ of 50,000 units, react 4h,
(3) product temperatur of (2) is dropped to 0 DEG C and is incubated 1 day, after defrosting, sugaring, regulation pol to 12～14%,
(4) temperature of the product of (3) is raised to 19 DEG C, adds the most activated wine yeast, yeast-inoculated amount
0.6%, the main fermentation time is 15 days, every composition transfer such as detection sugar, wine, acid on the 1st, records, observes fermentation situation, main fermentation
After end, carry out juice slag separation, take supernatant,
(5) adding 0.5 ‰ SHENGXIANG yeast in the product of (4), carry out after fermentation, the time is 20 days, fermentation temperature 20 DEG C
Left and right, when in tunning, residual sugar is below 5 grams per liters, and volatile acid, below 0.5 grams per liter, starts distillation,
(6) in the product of every kilolitre (5), addition is ground into the Radix Et Rhizoma Nardostachyos 600g of coarse powder, Pericarpium Citri Reticulatae 100g, caraway seeds 100g, so
After start distillation,
(7) using batch distillation method to distill 3 times the product of (6), intercept during distillation that total wine divides 0.5% is foreshot, at any time
Measuring wine degree, cut liquor tailing, take " in evaporate wine ", the foreshot intercepted and liquor tailing back into next time in distillating material, health promoting wine
Alcoholic strength is 65 degree (V/V),
(8) product of (7) is loaded porcelain jar to deposit 2 years, blend to alcoholic strength be 40 degree (V/V),
(9) product of (8) is lowered the temperature at-12 DEG C, is incubated 2 days,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with lap machine, get product.
Embodiment 4
(1) sorting the Fructus Crataegi of fresh mature, will clean broken Fructus Crataegi enucleation, add water, making beating, regulation pH value is 4.5,
(2) by the product heats to 50 DEG C of (1), insulation, add the saccharifying enzyme 5 ‰ of 50,000 units, react 1-5h,
(3) product temperatur of (2) is dropped to-4 DEG C and is incubated 1 day, after defrosting, sugaring, regulation pol to 12～14%,
(4) temperature of the product of (3) is raised to 18 DEG C, adds the most activated wine yeast, yeast-inoculated amount 1%,
The main fermentation time is 20 days, every composition transfer such as detection sugar, wine, acid on the 1st, records, observes fermentation situation, and main fermentation terminates
After, carry out juice slag separation, take supernatant,
(5) adding 1 ‰ SHENGXIANG yeast in the product of (4), carry out after fermentation, the time is 25 days, 20 DEG C of left sides of fermentation temperature
The right side, when in tunning, residual sugar is below 5 grams per liters, and volatile acid, below 0.5 grams per liter, starts distillation,
(6) in the product of every kilolitre (5), addition is ground into the Radix Et Rhizoma Nardostachyos 400g of coarse powder, Pericarpium Citri Reticulatae 120g, caraway seeds 120g, so
After start distillation,
(7) using batch distillation method to distill 3 times the product of (6), intercept during distillation that total wine divides 1.5% is foreshot, at any time
Measuring wine degree, cut liquor tailing, take " in evaporate wine ", the foreshot intercepted and liquor tailing back into next time in distillating material, health promoting wine
Alcoholic strength is 60 degree (V/V),
(8) product of (7) is loaded porcelain jar to deposit 2 years, blend to alcoholic strength be 35 degree (V/V),
(9) product of (8) is lowered the temperature at-10 DEG C, is incubated 2 days,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with lap machine, get product.
Shown by the result of 30 example inappetence, patient's hawthorn health-care wine of drinking embodiment 1-4 of gastrointestinal function difference,
The wine of embodiment 1-3 is in terms of improving inappetence, strengthening gastrointestinal motivity, and effect is better than embodiment 4.
Claims (7)
1. the preparation method of a hawthorn health-care wine, it is characterised in that comprise the steps:
(1) sort the Fructus Crataegi of fresh mature, broken Fructus Crataegi enucleation will be cleaned, add water, making beating, regulate pH value,
(2) by the product heats to 50-65 DEG C of (1), insulation, add saccharifying enzyme, react 1-5h,
(3) product temperatur of (2) is dropped to-4-0 DEG C and is incubated 1 day, after defrosting, sugaring, regulation pol to 12～14%,
(4) temperature of the product of (3) is raised to 18 20 DEG C, adds the most activated wine yeast, yeast-inoculated amount 0.5～
1%, the main fermentation time was 10～15 days, detected sugar, wine, the composition transfer of acid every 1 day, records, observes fermentation situation, and master sends out
After ferment terminates, carry out juice slag separation, take supernatant,
(5) adding the most activated 0.5-1 ‰ SHENGXIANG yeast in the product of (4), carry out after fermentation, the time is 20～30 days,
Fermentation temperature 18-20 DEG C, when in tunning, residual sugar is below 5 grams per liters, and volatile acid, below 0.5 grams per liter, terminates reaction,
(6) in the product of every kilolitre (5), addition is ground into the Radix Et Rhizoma Nardostachyos 600-400g of coarse powder, Pericarpium Citri Reticulatae 200-100g, caraway seeds
200-100g, then starts distillation,
(7) using batch distillation method to distill 2-4 time the product of (5), intercept during distillation that total wine divides 0.5～1.5% is foreshot,
Measuring wine degree at any time, cut liquor tailing, take " in evaporate wine ", the foreshot intercepted and liquor tailing back into next time in distillating material, health care
The alcoholic strength of wine is 40-80 degree (V/V),
(8) product of (7) is loaded porcelain jar to deposit 2 years, blend to alcoholic strength be 22 55 degree (V/V),
(9) product of (8) is lowered the temperature-10～-15 DEG C, is incubated 1～2 day,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with lap machine, get product.
The preparation method of hawthorn health-care wine the most according to claim 1, it is characterised in that:
In step (1), pH value is 3-4.5.
The preparation method of hawthorn health-care wine the most according to claim 2, it is characterised in that:
In step (2), the addition of saccharifying enzyme is 3-5 ‰.
The preparation method of hawthorn health-care wine the most according to claim 2, it is characterised in that:
In step (4), wine yeast is wine active dry yeast 1450.
The preparation method of hawthorn health-care wine the most according to claim 2, it is characterised in that:
In step (7), the alcoholic strength of health promoting wine is 60-70 degree (V/V).
The preparation method of hawthorn health-care wine the most according to claim 2, it is characterised in that:
In step (8), alcoholic strength is 30-40 degree (V/V).
7. a hawthorn health-care wine, it is characterised in that be prepared by the preparation method using any one of claim 1-6.
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| CN201510057428.4A CN104651152B (en) | 2015-02-04 | 2015-02-04 | A kind of hawthorn health-care wine |
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| CN201510057428.4A CN104651152B (en) | 2015-02-04 | 2015-02-04 | A kind of hawthorn health-care wine |
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| CN106307544A (en) * | 2016-08-24 | 2017-01-11 | 宁波枫叶杰科生物技术有限公司 | Health care product containing herbal extracts |
| CN106544198A (en) * | 2016-12-07 | 2017-03-29 | 陈忠燕 | A kind of popular feeling fruit point honey draws health wine and preparation method thereof |
| CN111621387A (en) * | 2020-06-30 | 2020-09-04 | 山西彤康食品有限公司 | Production method of fen-flavor hawthorn distilled liquor |
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| JP3431250B2 (en) * | 1993-12-28 | 2003-07-28 | 日本臓器製薬株式会社 | Beverage and method for producing the same |
| CN101475895A (en) * | 2009-01-12 | 2009-07-08 | 吴海 | Formula and preparation of tea flavor spirit |
| CN102337189A (en) * | 2010-07-23 | 2012-02-01 | 宗坤 | Hawthorn brandy and brewage method thereof |
| CN102925317A (en) * | 2012-11-09 | 2013-02-13 | 山西彤康食品有限公司 | Production method of hawthorn brandy |
| CN103320251A (en) * | 2013-03-12 | 2013-09-25 | 太原市素有苦荞食品有限公司 | Haw red-date gas-containing wine |
| CN103320286A (en) * | 2013-06-20 | 2013-09-25 | 苏州市养生花酒业有限公司 | Composite-flavor health-preserving jade-like white wine and production technique thereof |
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