CN104845826A - Blueberry health-care wine capable of tonifying kidney and preparation method thereof - Google Patents

Abstract

The invention discloses a blueberry health-care wine capable of tonifying the kidney and a preparation method thereof. The blueberry health-care wine is prepared from 88-95 parts of blueberry, 10-12 parts of durian core, 8-10 parts of cornel, 2-3 parts of Boschniakia rossica, 1-2 parts of prepared fleece-flower root, 2-3 parts of Balanophoora involucrate Hook.f, 1-3 parts of smallflower microtis, 2-4 parts of fennelflower seed, 1-2 parts of bowlder powder, 12-15 parts of goat bone, 8-10 parts of rice wine and a right amount of water. The blueberry health-care wine capable of tonifying the kidney utilizes the modern refrigeration technique; and traditional Chinese medicine components are added into the raw materials and fermented, thereby eliminating the unpalatable medicinal odor in conventional extraction, greatly extracting beneficial components, facilitating the absorption of the human body and having the functions of tonifying the kidney and strengthening the body. The blueberry health-care wine is clear and transparent, has the pure typical wine aroma and fruit aroma, and has fresh mouthfeel.

Description

A kind of blueberry kidney tonifying health wine and preparation method thereof

Technical field

The present invention relates to a kind of blueberry kidney tonifying health wine and preparation method thereof, belong to food processing technology field.

Background technology

Containing abundant nutritive ingredient in Blueberry, as multivitamin, calcium, zinc, iron, amino acid, copper, these materials are also all the necessary nutritive substances of human body.Blueberry has good health protection effect, has functions such as preventing cranial nerve is aging, cardiac stimulant, anticancer vessel softening, enhancing human organism immunity.After ice drinking utensils has lubricious, sweet mellow, the refrigeration of mouthfeel, entrance oozes people's cardiopulmonary, the dry cold feature such as tasty and refreshing.

Blueberry is ripe, and 6 ~ August, the hot weather in summer makes its pole not storage tolerance, carries out the bottleneck that blueberry deep processing research is conducive to alleviating this industry development.At present, market also lacks ripe blueberry class ice wine.The present invention with quick-frozen blueberry for Fermented Fruit Wine researched and developed by raw material, traditional extraction unpalatable flavour of a drug are eliminated in Chinese medicine process, and the extraction beneficiating ingredient of more great achievement degree, is convenient to absorption of human body simultaneously, not only solve fresh fruit overstock problem, also open up blueberry processing frontier.Fast food freezing applies modern freezing technology, within the time short as far as possible, low temperature food temperature being reduced to the expection of below its chill point farthest reduces vital movement and the necessary liquid moisture of Biochemical changes, the farthest original color and luster of retaining food product, local flavor and VITAMIN.

Summary of the invention

The object of the present invention is to provide a kind of blueberry kidney tonifying health wine and preparation method thereof, cater to the needs of more human consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of blueberry kidney tonifying health wine, be made up of the raw material of following weight parts:

Blueberry 88-95, durian core 10-12, skunk bush 8-10, Herba Cynomorii 2-3, Radix Polygoni Multiflori Preparata 1-2, Balanophora dioica R Br ex Royle 2-3, Herba Microtis taiwanianae 1-3, fennelflower seed 2-4, jade powder 1-2, sheep bone 12-15, rice wine 8-10, suitable quantity of water.

The preparation method of described blueberry kidney tonifying health wine, comprises the following steps:

(1), Herba Cynomorii, Radix Polygoni Multiflori Preparata, Balanophora dioica R Br ex Royle, Herba Microtis taiwanianae, fennelflower seed are added to the water infuse 20-30 minute, rinse removing impurity, do netted putting with clean gauze and embathe traditional Chinese medicinal components and put into boiling water, repeatedly rise and fall 3-4 time, each blanching 20-30 second, after mentioning gauze, airing is cooled to 15-25 DEG C, leaves standstill 10-12 hour in ventilation, after repeatedly rubbing and mixing 5-10 minute, be stranding into end, obtain medicine end, for subsequent use;

(2), the water purification that sheep bone is put into containing a small amount of rice vinegar is embathed 30-40 minute, put into boiling water rinses 3-5 minute after pulling out, pull out clean, with rice wine together enter pot boil in a covered pot over a slow fire receive to wine juice dry, add 5-8 times of water big fire again to boil, changing slow fire, to boil soup juice milky white, filtration of boning, and soup juice adds clean durian core, skunk bush, simmer to thick rotten, make pulping, press filtration is removed slag, and obtains slurries;

(3), by slurries be heated to micro-boiling, add end of being used as medicine and stir stewing 5-10 minute processed, cease fire and be cooled to 30-40 DEG C, pour fermentor tank into, the yeast of the 0.02-0.03% of the stewing liquid total amount processed of access, at 28-32 DEG C of bottom fermentation 3-5 days, obtains fermented liquid, for subsequent use;

(4), the impurity of blueberry, calyx leaf, base of a fruit handle are removed, be 1-5 DEG C in temperature, rinse well in flowing water containing 3-5% salt, quick-frozen at-18 DEG C ~-15 DEG C, then be placed in 10-18 DEG C of water impregnated and thaw, embathe 40-60 second with 0.02-0.03% potassium permanganate solution, reheating water blanching 45-60 second, broken squeezing pulping, mixes with fermented liquid and other surplus stocks, then adds K ₂s ₂o ₅concentration 125-135mg/Kg, mixes that to add weight ratio be 0.02-0.04% grape wine dry yeast, and control temperature is ferment at 18-23 DEG C, ferment 5-8 days to fermentation thoroughly, obtain fermenation raw liquid, stand-by;

(5), by fermenation raw liquid remove slag through the clean filtered through gauze of layer 2-4, sterilizing, obtains former wine, loads in oak barrel, and control temperature is 5-10 DEG C of sealing ageing, to obtain final product.

Beneficial effect of the present invention:

The blueberry kidney tonifying health wine that the present invention obtains, applies modern Refrigeration Technique, adds traditional Chinese medicine ingredients simultaneously and carry out allotment fermentation in composition of raw materials, both the unpalatable flavour of a drug of traditional extraction had been eliminated, simultaneously the extraction beneficiating ingredient of more great achievement degree, is convenient to absorption of human body, has the function that kidney tonifying is healthy and strong; Vinosity clarification is bright, and fragrance is pure has typical aroma and fruital, and mouthfeel is pure and fresh.

Embodiment

A kind of blueberry kidney tonifying health wine, be made up of the raw material of following weight (jin):

Blueberry 95, durian core 12, skunk bush 10, Herba Cynomorii 3, Radix Polygoni Multiflori Preparata 2, Balanophora dioica R Br ex Royle 3, Herba Microtis taiwanianae 2, fennelflower seed 4, jade powder 1, sheep bone 15, rice wine 10, suitable quantity of water.

The preparation method of described blueberry kidney tonifying health wine, comprises the following steps:

(1), Herba Cynomorii, Radix Polygoni Multiflori Preparata, Balanophora dioica R Br ex Royle, Herba Microtis taiwanianae, fennelflower seed are added to the water infuse 30 minutes, rinse removing impurity, do netted putting with clean gauze and embathe traditional Chinese medicinal components and put into boiling water, repeatedly rise and fall 4 times, each blanching 20 seconds, after mentioning gauze, airing is cooled to 25 DEG C, leaves standstill 12 hours in ventilation, after repeatedly rubbing and mixing 10 minutes, be stranding into end, obtain medicine end, for subsequent use;

(2), the sheep bone water purification put into containing a small amount of rice vinegar is embathed 40 minutes, put into boiling water rinses after pulling out 5 minutes, pull out clean, with rice wine together enter pot boil in a covered pot over a slow fire receive to wine juice dry, add 8 times of water big fire again to boil, changing slow fire, to boil soup juice milky white, filtration of boning, and soup juice adds clean durian core, skunk bush, simmer to thick rotten, make pulping, press filtration is removed slag, and obtains slurries;

(3), by slurries be heated to micro-boiling, add end of being used as medicine and stir stewing system 10 minutes, cease fire and be cooled to 40 DEG C, pour fermentor tank into, the stewing liquid total amount processed of access 0.03% yeast, 28-32 DEG C of bottom fermentation 5 days, obtain fermented liquid, for subsequent use;

(4), the impurity of blueberry, calyx leaf, base of a fruit handle are removed, it is 2 DEG C in temperature, rinse well in flowing water containing 3% salt, quick-frozen at-18 DEG C, then be placed in 15 DEG C of water impregnateds and thaw, embathe 60 seconds with 0.03% potassium permanganate solution, reheating water blanching 60 seconds, broken squeezing pulping, mixes with fermented liquid and other surplus stocks, then adds K ₂s ₂o ₅concentration 135mg/Kg, mixes that to add weight ratio be 0.04% grape wine dry yeast, and control temperature is ferment at 22 DEG C, ferment 8 days to fermentation thoroughly, obtain fermenation raw liquid, stand-by;

(5), by fermenation raw liquid remove slag through 4 layers of clean filtered through gauze, sterilizing, obtains former wine, loads in oak barrel, and control temperature is 10 DEG C of sealing ageing, to obtain final product.

Claims (2)

1. a blueberry kidney tonifying health wine, it is characterized in that being made up of the raw material of following weight parts:

Blueberry 88-95, durian core 10-12, skunk bush 8-10, Herba Cynomorii 2-3, Radix Polygoni Multiflori Preparata 1-2, Balanophora dioica R Br ex Royle 2-3, Herba Microtis taiwanianae 1-3, fennelflower seed 2-4, jade powder 1-2, sheep bone 12-15, rice wine 8-10, suitable quantity of water.

2. a preparation method for blueberry kidney tonifying health wine as claimed in claim 1, is characterized in that comprising the following steps:

(1), Herba Cynomorii, Radix Polygoni Multiflori Preparata, Balanophora dioica R Br ex Royle, Herba Microtis taiwanianae, fennelflower seed are added to the water infuse 20-30 minute, rinse removing impurity, do netted putting with clean gauze and embathe traditional Chinese medicinal components and put into boiling water, repeatedly rise and fall 3-4 time, each blanching 20-30 second, after mentioning gauze, airing is cooled to 15-25 DEG C, leaves standstill 10-12 hour in ventilation, after repeatedly rubbing and mixing 5-10 minute, be stranding into end, obtain medicine end, for subsequent use;

(2), the water purification that sheep bone is put into containing a small amount of rice vinegar is embathed 30-40 minute, put into boiling water rinses 3-5 minute after pulling out, pull out clean, with rice wine together enter pot boil in a covered pot over a slow fire receive to wine juice dry, add 5-8 times of water big fire again to boil, changing slow fire, to boil soup juice milky white, filtration of boning, and soup juice adds clean durian core, skunk bush, simmer to thick rotten, make pulping, press filtration is removed slag, and obtains slurries;

(3), by slurries be heated to micro-boiling, add end of being used as medicine and stir stewing 5-10 minute processed, cease fire and be cooled to 30-40 DEG C, pour fermentor tank into, the yeast of the 0.02-0.03% of the stewing liquid total amount processed of access, at 28-32 DEG C of bottom fermentation 3-5 days, obtains fermented liquid, for subsequent use;

(4), the impurity of blueberry, calyx leaf, base of a fruit handle are removed, be 1-5 DEG C in temperature, rinse well in flowing water containing 3-5% salt, quick-frozen at-18 DEG C ~-15 DEG C, then be placed in 10-18 DEG C of water impregnated and thaw, embathe 40-60 second with 0.02-0.03% potassium permanganate solution, reheating water blanching 45-60 second, broken squeezing pulping, mixes with fermented liquid and other surplus stocks, then adds K ₂s ₂o ₅concentration 125-135mg/Kg, mixes that to add weight ratio be 0.02-0.04% grape wine dry yeast, and control temperature is ferment at 18-23 DEG C, ferment 5-8 days to fermentation thoroughly, obtain fermenation raw liquid, stand-by;

(5), by fermenation raw liquid remove slag through the clean filtered through gauze of layer 2-4, sterilizing, obtains former wine, loads in oak barrel, and control temperature is 5-10 DEG C of sealing ageing, to obtain final product.