CN104862177A - Fructus phyllanthi fermented wine capable of reducing blood fat and preparation method thereof - Google Patents

Fructus phyllanthi fermented wine capable of reducing blood fat and preparation method thereof Download PDF

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Publication number
CN104862177A
CN104862177A CN201510277030.1A CN201510277030A CN104862177A CN 104862177 A CN104862177 A CN 104862177A CN 201510277030 A CN201510277030 A CN 201510277030A CN 104862177 A CN104862177 A CN 104862177A
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wine
fermentation
yunnan olive
liquid
quality
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吴家恩
欧安文
赵志田
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Yunnan Wei Duo Wine Co Ltd
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Yunnan Wei Duo Wine Co Ltd
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention relates to a fructus phyllanthi fermented wine capable of reducing blood fat and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the nine steps of juicing, clearing, primary fermentation, secondary fermentation, deacidification treatment, fining, ageing, cold stabilizing treatment and filling. According to the preparation method, a low temperature fermentation technology is adopted, a product obtained through fermentation is richer and more full in flavor, strong in fructus phyllanthi flavor, sweet in aftertaste and continuous in remaining taste, the alcoholic strength is 10-15 degrees, and potassium bicarbonate is used for replacing traditional calcium carbonate or calcium hydroxide in the production, so that the bitter taste is removed; moreover, the problems of precipitation and crystallization are solved, the wine body is clear, and the quality of the wine is improved. The fructus phyllanthi fermented wine obtained through production is obvious in nutrition and health care effects, is rich in an active substance SOD beneficial for the human body, and has the effects of removing free radicals, resisting oxidation and aging, delaying and the like. Moreover, the fructus phyllanthi fermented wine further has obvious effects of reducing blood fat and blood pressure, and is easy for popularization and application.

Description

A kind of can the Yunnan olive fermented wine and preparation method thereof of reducing blood-fat
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of can the Yunnan olive fermented wine and preparation method thereof of reducing blood-fat.
Background technology
Yunnan olive has another name called Yunnan phyllanthus emblica, is the fruit of Euphorbiaceae machaka or magaphanerophytes's phyllanthus emblica.Yunnan olive fruit and juice unique flavor, nutritious, containing 18 seed amino acids and various trace elements, V ccontent is up to 200 ~ 1741mg/100g, containing the grease of 26% in the olive seed of Yunnan, wherein linolenic content is 8.8% of grease, and linolenic acid is the main component forming human tissue cell, can synthesize in vivo, metabolism, be converted into body required vital activity factor D HA and EPA.But linolenic acid can not synthesize in human body, must from external picked-up.Human body, once lack, namely can guide body lipid metabolism disorders, causes the generation of the symptom such as immunizing power reduction, forgetful, tired, visual deterioration, atherosclerosis.Yunnan olive fruit extract can suppress pyrogallol and adrenergic autooxidation in addition, shows that SOD vigor is 482.14IU/g containing the active substance SOD useful to human body in the olive of Yunnan, have delay, antidotal effect short of money.Medical research shows, Yunnan olive also has the effects such as hypotensive, blood fat.
At present; Yunnan has Duo Jia Yunnan olive fermented wine manufacturing enterprise; but production method and technology are perfect all not, often there will be that fruit wine mouthfeel is not good enough, nutritive loss is serious, the insoluble problems such as product crystalline deposit of dispatching from the factory, and fails to produce the fruit wine making consumer satisfaction.As: adopt CaCO 3with Ca (OH) 2deacidification, can increase calcium ion content in wine body, cause the instability of wine body, sedimentation time is long, and still has a large amount of bitter taste.Therefore how overcoming the deficiencies in the prior art is problems that current food processing technology field needs solution badly.
Summary of the invention
The object of the invention is to the deficiency for existing production technology, provide a kind of effective production can the method for Yunnan olive fermented wine of reducing blood-fat.While the loss of minimizing nutritive substance, which in turn improve the mouthfeel of Yunnan olive fermented wine, solve the sedimentation problem occurred when finished wine is preserved, the nutritive value remaining Yunnan olive returns sweet mouthfeel with unique, receives the favor of consumers in general.
The technical solution used in the present invention is as follows:
The present invention is unless otherwise stated, percentage sign representation quality percentage ratio.
Can the preparation method of Yunnan olive fermented wine of reducing blood-fat, comprise the steps:
Step (1), squeeze the juice: the Yunnan olive of purchase is sorted, the Yunnan olive wherein rotted and other foreign material are picked out, leave fresh intact Yunnan olive fresh fruit, to ensure the quality of raw materials for production, then cleaned by Yunnan olive fresh fruit, Yunnan olive fresh fruit is broken into through crushed food equipment belt core the Yunnan olive fruit powder that diameter is no more than 4mm, Yunnan olive fruit powder after fragmentation squeezes through squeezing machine, obtains Yunnan olive pulp;
Step (2), clarification: add the polygalacturonase that quality is 0.02 ~ 0.1% of Yunnan olive paste in the Yunnan olive paste that step (1) obtains, with the warm water of 40 ~ 50 DEG C, polygalacturonase is dissolved activation, the mass ratio of polygalacturonase and warm water is 1:10, polygalacturonase all dissolves rear placement 30 minutes, then mix with Yunnan olive pulp, the sulfurous acid aqueous solution that mass concentration is 6% is added by 0.1 ~ 0.15% of Yunnan olive pulp quality, then Yunnan olive pulp is left standstill, naturally clarify after 12 ~ 24 hours, extract the Yunnan Sucus Canarii albi that supernatant liquor obtains clarifying;
Step (3), Yunnan Sucus Canarii albi, water and white sugar are that the ratio of 0.5 ~ 0.65:0.15 ~ 0.3:0.2 mixes and obtains mixed solution in fermentor tank by one time fermentation: add water and white sugar in the Yunnan Sucus Canarii albi obtained of step (2) in mass ratio;
Get grape wine fruit wine high activity dried yeast to join and be dissolved with in 33 ~ 37 DEG C of warm water of white sugar, mass ratio is grape wine fruit wine high activity dried yeast: white sugar: water=1:0.5:5, carries out stirring and makes it activate, after 20 ~ 30 minutes, obtain yeast activated liquid; Described grape wine fruit wine high activity dried yeast is Angel RV171 or RV818 that market is bought, and is purchased from Angel Yeast Co., Ltd; The result selecting this two primary yeast to be through long-term great many of experiments to obtain, due in the Sucus Canarii albi of Yunnan containing multiple organic acid, its pH value of solution 1 ~ 2, common fruit wine yeast is difficult to adapt to this sour environment, can cause that fermentation period is long, the phenomenon such as incomplete of fermenting.
Yeast activated liquid is joined in mixed solution, after mixing, carry out one time fermentation (employing low temperature fermentation), the temperature of one time fermentation is 8 ~ 15 DEG C, and the one time fermentation time is 35 ~ 45 days, and detecting ethanol content in fermented liquid is 10 ~ 11%vol, when residual sugar is 18 ~ 35g/L, one time fermentation terminates;
Step (4), Secondary Fermentation: after one time fermentation terminates, fermented liquid is poured in Secondary Fermentation tank and carry out Secondary Fermentation (employing low temperature fermentation), Secondary Fermentation temperature controls at 8 ~ 15 DEG C, the Secondary Fermentation time is 45 ~ 60 days (because sugar degree in now fermented liquid is lower, and yeast activity reduces, and causes fermenting speed slack-off.), when alcoholic strength is 11 ~ 13%vol, when residual sugar is 4 ~ 12g/L, Secondary Fermentation terminates;
Step (5), depickling process: add saleratus and mass concentration is that the 6% sulfurous acid aqueous solution carries out depickling process in the fermented liquid that Secondary Fermentation terminates, after mixing, left at room temperature clarifies 10 ~ 15 days naturally; Wherein, the quality that saleratus adds is 0.5 ~ 0.8% of fermented liquid quality, and the quality that the sulfurous acid aqueous solution adds is 0.1 ~ 0.3% of fermented liquid quality;
Step (6), lower glue: be that its gelatin of 0.2 ~ 0.5% or skim-milk carry out lower glue by adding quality through step (5) depickling process secondary fermentation liquid, lower glue temperature controls at 13 ~ 15 DEG C, and the lower glue time will be 15 ~ 20 days, then filter, and obtain wine liquid;
Step (7), ageing: the wine liquid that step (6) obtains is filled wine storage tank and sealed can mouth, carries out ageing, ageing temperature controls at 10 ~ 15 DEG C, and the ageing time is 2 ~ 3 years; Need when ageing year and a day to carry out pouring in down a chimney process, the wine of ageing is separated with wine pin, obtains supernatant liquor; Then the supernatant liquor suction deepfreeze equipment obtained, temperature controls at-4 DEG C ~ 0 DEG C, add the tartarus that quality is 0.05 ~ 0.1% of supernatant liquor quality, filter after 2 ~ 3 weeks, (now wine liquid has reached a metastable state to obtain limpid wine liquid, but put goods on the market, still need to continue ageing at least one year); Again limpid wine liquid is filled wine storage tank and sealed can mouth, continue ageing 1 ~ 2 year, obtain ageing wine liquid;
Step (8), cold stabilizing treatment: ageing wine liquid step (7) obtained is again in suction deepfreeze equipment, temperature controls at-4 ~ 0 DEG C, add the tartarus that quality is 0.05 ~ 0.1% of supernatant liquor quality, after 2 ~ 3 weeks, by ageing wine liquid successively by kieselguhr filter and plate filter;
Wherein kieselguhr filter plays the effect of coarse filtration, the solid particulate that diatomite can suspend in sorbing liquor liquid; Plate filter can filter removes unfiltered deposit seeds after microorganism in wine liquid and coarse filtration, makes wine liquid reach a more stable state.
Step (9), filling: when the wine liquid after step (8) process returns to room temperature, namely by filling production lines filling one-tenth Yunnan olive fermented wine.
Further, preferably, the crushing juice rate of the Yunnan olive fruit powder squeezing described in step (1) is not less than 55%.
Further, preferably, the polygalacturonase described in step (2) is promise GJ-G-3 difficult to understand, purchased from Tianjin Noao Sci & Tech Development Co., Ltd..
Further, preferably, step (7) and the deepfreeze equipment described in step (8) are box-type condensing group, purchased from Shanghai Meluck Refrigeration Equipment Co., Ltd..
Further, preferably, the plate filter employing aperture described in step (8) is the filter membrane of 20 μm.
compared with prior art, its beneficial effect is in the present invention:
1, the present invention adopts low temperature fermentation technology, and the mouthfeel of fermented wine is enriched full more, and Yunnan olive local flavor foot, sweet aftertaste, pleasant impression is continuous, alcoholic strength 10 ~ 15 degree.
2, the present invention produces the Yunnan olive fermented wine nutritive health-care Be very effective obtained, and is rich in the active substance SOD useful to human body, has scavenging free radicals, anti-oxidant, delays, the anti-ageing effect of waiting for a long time.In addition, also there is significant reducing blood-fat, blood pressure effect.
3, preparation method of the present invention replaces traditional calcium carbonate or calcium hydroxide with saleratus, eliminates bitter taste; Meanwhile, solve precipitated crystal problem, wine body is limpid, improves the quality of wine.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting scope of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the technology described by the document in this area or condition or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, being can by buying the conventional products obtained.
Squeezing machine, model: XYLZ-2.5, purchased from Xin Yin metallurgical equipment Manufacturing Co., Ltd of Jingjiang City;
Flame filter press, model: WBG-1, purchased from Long Wan Yongxing, Wenzhou City KeYu water treating equipment factory;
Deepfreeze equipment is box-type condensing group, and model: XJQ06MAGY-FB, purchased from Shanghai Meluck Refrigeration Equipment Co., Ltd..
Angel RV171 or RV818, is purchased from Angel Yeast Co., Ltd.
Promise GJ-G-3 difficult to understand, purchased from Tianjin Noao Sci & Tech Development Co., Ltd..
Embodiment 1
Can the preparation method of Yunnan olive fermented wine of reducing blood-fat, comprise the steps:
Step (1), squeeze the juice: the Yunnan olive of purchase is sorted, the Yunnan olive wherein rotted and other foreign material are picked out, leave fresh intact Yunnan olive fresh fruit, then cleaned by Yunnan olive fresh fruit, Yunnan olive fresh fruit is broken into through crushed food equipment belt core the Yunnan olive fruit powder that diameter is no more than 4mm, and the Yunnan olive fruit powder after fragmentation squeezes through squeezing machine, the crushing juice rate of squeezing is not less than 55%, obtains Yunnan olive pulp;
Step (2), clarification: add the polygalacturonase that quality is 0.02% of Yunnan olive paste in the Yunnan olive paste that step (1) obtains, with the warm water of 40 DEG C, polygalacturonase is dissolved activation, the mass ratio of polygalacturonase and warm water is 1:10, polygalacturonase all dissolves rear placement 30 minutes, then mix with Yunnan olive pulp, the sulfurous acid aqueous solution that mass concentration is 6% is added by 0.1% of Yunnan olive pulp quality, then Yunnan olive pulp is left standstill, naturally clarify after 12 hours, extract the Yunnan Sucus Canarii albi that supernatant liquor obtains clarifying; Described polygalacturonase is promise GJ-G-3 difficult to understand;
Step (3), one time fermentation: add water and white sugar in the Yunnan Sucus Canarii albi obtained of step (2), obtains mixed solution for the ratio of 0.5:0.3:0.2 mixes in fermentor tank in mass ratio by Yunnan Sucus Canarii albi, water and white sugar;
Get grape wine fruit wine high activity dried yeast to join and be dissolved with in 33 DEG C of warm water of white sugar, mass ratio is grape wine fruit wine high activity dried yeast: white sugar: water=1:0.5:5, carries out stirring and makes it activate, after 20 minutes, obtain yeast activated liquid; Described grape wine fruit wine high activity dried yeast is the Angel RV171 that market is bought;
Joined by yeast activated liquid in mixed solution, after mixing, carry out one time fermentation, the temperature of one time fermentation is 8-10 DEG C, and the one time fermentation time is 45 days, and detect ethanol content 10%vol in fermented liquid, when residual sugar is 25g/L, one time fermentation terminates;
Step (4), Secondary Fermentation: after one time fermentation terminates, pours into fermented liquid in Secondary Fermentation tank and carries out Secondary Fermentation, Secondary Fermentation temperature controls at 8 ~ 10 DEG C, and the Secondary Fermentation time is 60 days, when ethanol content is 12%vol, when residual sugar is 8g/L, Secondary Fermentation terminates;
Step (5), depickling process: add saleratus and mass concentration is that the 6% sulfurous acid aqueous solution carries out depickling process in the fermented liquid that Secondary Fermentation terminates, after mixing, left at room temperature clarifies 10 ~ 15 days naturally; Wherein, the quality that saleratus adds is 0.5% of fermented liquid quality, and the quality that the sulfurous acid aqueous solution adds is 0.1% of fermented liquid quality;
Step (6), lower glue: be that its gelatin of 0.2% carries out lower glue by adding quality through step (5) depickling process secondary fermentation liquid, lower glue temperature controls at 13 DEG C, and the lower glue time will be 15 days, then filter, and obtain wine liquid;
Step (7), ageing: the wine liquid that step (6) obtains is filled wine storage tank and sealed can mouth, carries out ageing, ageing temperature controls at 10 ~ 12 DEG C, and the ageing time is 2 years; Need when ageing year and a day to carry out pouring in down a chimney process, the wine of ageing is separated with wine pin, obtains supernatant liquor; Then the supernatant liquor suction deepfreeze equipment obtained, temperature controls at-4 ~ 0 DEG C, adds the tartarus that quality is 0.05% of supernatant liquor quality, filters, obtain limpid wine liquid after 2 weeks; Again limpid wine liquid is filled wine storage tank and sealed can mouth, continue ageing 1 year, obtain ageing wine liquid;
Step (8), cold stabilizing treatment: ageing wine liquid step (7) obtained is again in suction deepfreeze equipment, and temperature controls at-4 ~ 0 DEG C, adds the tartarus that quality is 0.05% of supernatant liquor quality, after 2 ~ 3 weeks, by ageing wine liquid successively by kieselguhr filter and plate filter; Wherein plate filter employing aperture is the filter membrane of 20 μm;
Step (9), filling: when the wine liquid after step (8) process returns to room temperature, namely by filling production lines filling one-tenth Yunnan olive fermented wine.
Wherein, step (7) and the deepfreeze equipment described in step (8) are box-type condensing group, purchased from Shanghai Meluck Refrigeration Equipment Co., Ltd..
Embodiment 2
Can the preparation method of Yunnan olive fermented wine of reducing blood-fat, comprise the steps:
Step (1), squeeze the juice: the Yunnan olive of purchase is sorted, the Yunnan olive wherein rotted and other foreign material are picked out, leave fresh intact Yunnan olive fresh fruit, then cleaned by Yunnan olive fresh fruit, Yunnan olive fresh fruit is broken into through crushed food equipment belt core the Yunnan olive fruit powder that diameter is no more than 4mm, and the Yunnan olive fruit powder after fragmentation squeezes through squeezing machine, the crushing juice rate of squeezing is not less than 55%, obtains Yunnan olive pulp;
Step (2), clarification: add the polygalacturonase that quality is 0.1% of Yunnan olive paste in the Yunnan olive paste that step (1) obtains, with the warm water of 50 DEG C, polygalacturonase is dissolved activation, the mass ratio of polygalacturonase and warm water is 1:10, polygalacturonase all dissolves rear placement 30 minutes, then mix with Yunnan olive pulp, the sulfurous acid aqueous solution that mass concentration is 6% is added by 0.15% of Yunnan olive pulp quality, then Yunnan olive pulp is left standstill, naturally clarify after 24 hours, extract the Yunnan Sucus Canarii albi that supernatant liquor obtains clarifying; Described polygalacturonase is promise GJ-G-3 difficult to understand;
Step (3), one time fermentation: add water and white sugar in the Yunnan Sucus Canarii albi obtained of step (2), obtains mixed solution for the ratio of 0.65:0.15:0.2 mixes in fermentor tank in mass ratio by Yunnan Sucus Canarii albi, water and white sugar;
Get grape wine fruit wine high activity dried yeast to join and be dissolved with in 37 DEG C of warm water of white sugar, mass ratio is grape wine fruit wine high activity dried yeast: white sugar: water=1:0.5:5, carries out stirring and makes it activate, after 30 minutes, obtain yeast activated liquid; Described grape wine fruit wine high activity dried yeast is the Angel RV818 that market is bought;
Joined by yeast activated liquid in mixed solution, after mixing, carry out one time fermentation, the temperature of one time fermentation is 12 ~ 15 DEG C, and the one time fermentation time is 35 days, and detecting ethanol content in fermented liquid is 10%vol, and when residual sugar is 25g/L, one time fermentation terminates;
Step (4), Secondary Fermentation: after one time fermentation terminates, pours into fermented liquid in Secondary Fermentation tank and carries out Secondary Fermentation, Secondary Fermentation temperature controls at 12 ~ 15 DEG C, and the Secondary Fermentation time is 45 days, when alcoholic strength is 12%vol, when residual sugar is 8g/L, Secondary Fermentation terminates;
Step (5), depickling process: add saleratus and mass concentration is that the 6% sulfurous acid aqueous solution carries out depickling process in the fermented liquid that Secondary Fermentation terminates, after mixing, left at room temperature clarifies 15 days naturally; Wherein, the quality that saleratus adds is 0.6% of fermented liquid quality, and the quality that the sulfurous acid aqueous solution adds is 0.3% of fermented liquid quality;
Step (6), lower glue: be that its albumen of 0.5% carries out lower glue by adding quality through step (5) depickling process secondary fermentation liquid, lower glue temperature controls at 15 DEG C, and the lower glue time will be 120 days, then filter, and obtain wine liquid;
Step (7), ageing: the wine liquid that step (6) obtains is filled wine storage tank and sealed can mouth, carries out ageing, ageing temperature controls at 13-15 DEG C, the ageing time is 3 years; Need when ageing year and a day to carry out pouring in down a chimney process, the wine of ageing is separated with wine pin, obtains supernatant liquor; Then the supernatant liquor suction deepfreeze equipment obtained, temperature controls at-4 ~ 0 DEG C, adds the tartarus that quality is 0.1% of supernatant liquor quality, filters, obtain limpid wine liquid after 3 weeks; Again limpid wine liquid is filled wine storage tank and sealed can mouth, continue ageing 2 years, obtain ageing wine liquid;
Step (8), cold stabilizing treatment: ageing wine liquid step (7) obtained is again in suction deepfreeze equipment, and temperature controls at-4 ~ 0 DEG C, adds the tartarus that quality is 0.1% of supernatant liquor quality, after 3 weeks, by ageing wine liquid successively by kieselguhr filter and plate filter; Wherein plate filter employing aperture is the filter membrane of 20 μm;
Step (9), filling: when the wine liquid after step (8) process returns to room temperature, namely by filling production lines filling one-tenth Yunnan olive fermented wine.
Wherein, step (7) and the deepfreeze equipment described in step (8) are box-type condensing group, purchased from Shanghai Meluck Refrigeration Equipment Co., Ltd..
Embodiment 3
Can the preparation method of Yunnan olive fermented wine of reducing blood-fat, comprise the steps:
Step (1), squeeze the juice: the Yunnan olive of purchase is sorted, the Yunnan olive wherein rotted and other foreign material are picked out, leave fresh intact Yunnan olive fresh fruit, then cleaned by Yunnan olive fresh fruit, Yunnan olive fresh fruit is broken into through crushed food equipment belt core the Yunnan olive fruit powder that diameter is no more than 4mm, and the Yunnan olive fruit powder after fragmentation squeezes through squeezing machine, the crushing juice rate of squeezing is not less than 55%, obtains Yunnan olive pulp;
Step (2), clarification: add the polygalacturonase that quality is 0.07% of Yunnan olive paste in the Yunnan olive paste that step (1) obtains, with the warm water of 45 DEG C, polygalacturonase is dissolved activation, the mass ratio of polygalacturonase and warm water is 1:10, polygalacturonase all dissolves rear placement 30 minutes, then mix with Yunnan olive pulp, the sulfurous acid aqueous solution that mass concentration is 6% is added by 0.13% of Yunnan olive pulp quality, then Yunnan olive pulp is left standstill, naturally clarify after 18 hours, extract the Yunnan Sucus Canarii albi that supernatant liquor obtains clarifying; Described polygalacturonase is promise GJ-G-3 difficult to understand;
Step (3), one time fermentation: add water and white sugar in the Yunnan Sucus Canarii albi obtained of step (2), obtains mixed solution for the ratio of 0.55:0.25:0.2 mixes in fermentor tank in mass ratio by Yunnan Sucus Canarii albi, water and white sugar;
Get grape wine fruit wine high activity dried yeast to join and be dissolved with in 35 DEG C of warm water of white sugar, mass ratio is grape wine fruit wine high activity dried yeast: white sugar: water=1:0.5:5, carries out stirring and makes it activate, after 25 minutes, obtain yeast activated liquid; Described grape wine fruit wine high activity dried yeast is the Angel RV171 that market is bought;
Joined by yeast activated liquid in mixed solution, after mixing, carry out one time fermentation, the temperature of one time fermentation is 10-12 DEG C, and the one time fermentation time is 40 days, and detecting ethanol content in fermented liquid is 10%vol, and when residual sugar is 25/L, one time fermentation terminates;
Step (4), Secondary Fermentation: after one time fermentation terminates, pours into fermented liquid in Secondary Fermentation tank and carries out Secondary Fermentation, Secondary Fermentation temperature controls at 9-11 DEG C, and the Secondary Fermentation time is 52 days, when alcoholic strength is 13%vol, when residual sugar is 5g/L, Secondary Fermentation terminates;
Step (5), depickling process: add saleratus and mass concentration is that the 6% sulfurous acid aqueous solution carries out depickling process in the fermented liquid that Secondary Fermentation terminates, after mixing, left at room temperature clarifies 12 days naturally; Wherein, the quality that saleratus adds is 0.8% of fermented liquid quality, and the quality that the sulfurous acid aqueous solution adds is 0.2% of fermented liquid quality;
Step (6), lower glue: be that its gelatin of 0.3% carries out lower glue by adding quality through step (5) depickling process secondary fermentation liquid, lower glue temperature controls at 14 DEG C, and the lower glue time will be 17 days, then filter, and obtain wine liquid;
Step (7), ageing: the wine liquid that step (6) obtains is filled wine storage tank and sealed can mouth, carries out ageing, ageing temperature controls at 11-14 DEG C, the ageing time is 2.5 years; Need when ageing year and a day to carry out pouring in down a chimney process, the wine of ageing is separated with wine pin, obtains supernatant liquor; Then the supernatant liquor suction deepfreeze equipment obtained, temperature controls at-4 ~ 0 DEG C, adds the tartarus that quality is 0.08% of supernatant liquor quality, filters, obtain limpid wine liquid after 2.5 weeks; Again limpid wine liquid is filled wine storage tank and sealed can mouth, continue ageing 1.5 years, obtain ageing wine liquid;
Step (8), cold stabilizing treatment: ageing wine liquid step (7) obtained is again in suction deepfreeze equipment, and temperature controls at-4 ~ 0 DEG C, adds the tartarus that quality is 0.07% of supernatant liquor quality, after 2.5 weeks, by ageing wine liquid successively by kieselguhr filter and plate filter; Wherein plate filter employing aperture is the filter membrane of 20 μm;
Step (9), filling: when the wine liquid after step (8) process returns to room temperature, namely by filling production lines filling one-tenth Yunnan olive fermented wine.
Wherein, step (7) and the deepfreeze equipment described in step (8) are box-type condensing group, purchased from Shanghai Meluck Refrigeration Equipment Co., Ltd..
one, physico-chemical property detects
1. pair product sensory of the present invention, physics and chemistry and microorganism detection result are as shown in table 1.
Table 1
two, clinical application
1, choose different people with hyperlipidemia to make investigation, random is one group with every 50 people, and being divided into 10 groups, taking fermented wine of the present invention, take total cholesterol as reference,
Serum total cholesterol (TC) is normal: < 5.23 mM/ls
Slight rising: 5.17 ~ 6.47 mM/ls
High TC mass formed by blood stasis: >=6.47
Normal range: 2.86 ~ 5.23mmol/L
Clinical effectiveness is as shown in table 2.
Table 2
Show through research: product of the present invention has effect of good reducing blood-fat.
2. nti-freckle, clinic trial result is added up:through 100 triers of medical fitness, age structure is between 40-60 year.Trier's symptom has color spot, chloasma, senile plaque, cyasma or sunburn patch (these color spots are mainly produced by free radical).Trier takes product of the present invention, every day 10-15ml, after taking 1 month, patch color obviously alleviates, and continues to take 2 months, has 36 people's patches to disappear in trier, remaining people continues to take 3 months, having 61 people's patches to disappear, separately have 3 people's DeGrains, may be the food owing to taking in diet containing hyperchromatosis.
This test shows, product of the present invention has the effect of good scavenging free radicals
3. hypotensive, clinic trial result is added up:every day, except normal diet, quotes product 10-15ml of the present invention, and within first 7 days, normally take depressor, within 8-15 days, dose reduces by half, and after taking 15 days, does not take depressor, and blood pressure can maintain normal level.
Through 100 hyperpietics of medical fitness, age structure is between 22 ~ 60 years old.Take product of the present invention according to the method described above, obvious effective rate is 100%.
Adhere to every day taking product of the present invention, without the need to using depressor that blood pressure can be kept normal, the damage that the side effect that efficiently avoid depressor brings to human body.
Ah certain, female, 46 years old, suffers from hypertension 3 years, and after taking this product, within the 12nd day, start blood pressure and keep normal, continue to take after 5 months and stop using, blood pressure recovers normal, and do not rebound sign.
Lee, man, 50 years old, suffers from hypertension 2 years, and after taking this product, within the 13rd day, start blood pressure and keep normal, stop using after continuing to take 4 months 22 days, blood pressure recovers normal, and do not rebound sign.
More than show and describe ultimate principle of the present invention, principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof .

Claims (5)

1. can the preparation method of Yunnan olive fermented wine of reducing blood-fat, it is characterized in that, comprise the steps:
Step (1), squeeze the juice: the Yunnan olive of purchase is sorted, the Yunnan olive wherein rotted and other foreign material are picked out, leave fresh intact Yunnan olive fresh fruit, then Yunnan olive fresh fruit is cleaned, Yunnan olive fresh fruit is broken into through crushed food equipment belt core the Yunnan olive fruit powder that diameter is no more than 4mm, and the Yunnan olive fruit powder after fragmentation squeezes through squeezing machine, obtains Yunnan olive pulp;
Step (2), clarification: add the polygalacturonase that quality is 0.02 ~ 0.1% of Yunnan olive paste in the Yunnan olive paste that step (1) obtains, with the warm water of 40 ~ 50 DEG C, polygalacturonase is dissolved activation, the mass ratio of polygalacturonase and warm water is 1:10, polygalacturonase all dissolves rear placement 30 minutes, then mix with Yunnan olive pulp, the sulfurous acid aqueous solution that mass concentration is 6% is added by 0.1 ~ 0.15% of Yunnan olive pulp quality, then Yunnan olive pulp is left standstill, naturally clarify after 12 ~ 24 hours, extract the Yunnan Sucus Canarii albi that supernatant liquor obtains clarifying;
Step (3), Yunnan Sucus Canarii albi, water and white sugar are that the ratio of 0.5 ~ 0.65:0.15 ~ 0.3:0.2 mixes and obtains mixed solution in fermentor tank by one time fermentation: add water and white sugar in the Yunnan Sucus Canarii albi obtained of step (2) in mass ratio;
Get grape wine fruit wine high activity dried yeast to join and be dissolved with in 33 ~ 37 DEG C of warm water of white sugar, mass ratio is grape wine fruit wine high activity dried yeast: white sugar: water=1:0.5:5, carries out stirring and makes it activate, after 20 ~ 30 minutes, obtain yeast activated liquid; Described grape wine fruit wine high activity dried yeast is Angel RV171 or RV818 that market is bought;
Yeast activated liquid is joined in mixed solution, after mixing, carry out one time fermentation, the temperature of one time fermentation is 8 ~ 15 DEG C, and the one time fermentation time is 35 ~ 45 days, detects ethanol content in fermented liquid and is not less than 10%vol, when residual sugar is 18 ~ 35g/L, one time fermentation terminates;
Step (4), Secondary Fermentation: after one time fermentation terminates, pours into fermented liquid in Secondary Fermentation tank and carries out Secondary Fermentation, Secondary Fermentation temperature controls at 8 ~ 15 DEG C, and the Secondary Fermentation time is 45 ~ 60 days, when alcoholic strength is 11 ~ 13%vol, when residual sugar is 4 ~ 12g/L, Secondary Fermentation terminates;
Step (5), depickling process: add saleratus and mass concentration is that the 6% sulfurous acid aqueous solution carries out depickling process in the fermented liquid that Secondary Fermentation terminates, after mixing, left at room temperature clarifies 10 ~ 15 days naturally; Wherein, the quality that saleratus adds is 0.5 ~ 0.8% of fermented liquid quality, and the quality that the sulfurous acid aqueous solution adds is 0.1 ~ 0.3% of fermented liquid quality;
Step (6), lower glue: be that its gelatin of 0.2 ~ 0.5% or skim-milk carry out lower glue by adding quality through step (5) depickling process secondary fermentation liquid, lower glue temperature controls at 13 ~ 15 DEG C, and the lower glue time will be 15 ~ 20 days, then filter, and obtain wine liquid;
Step (7), ageing: the wine liquid that step (6) obtains is filled wine storage tank and sealed can mouth, carries out ageing, ageing temperature controls at 10 DEG C ~ 15 DEG C, and the ageing time is 2 ~ 3 years; Need when ageing year and a day to carry out pouring in down a chimney process, the wine of ageing is separated with wine pin, obtains supernatant liquor; Then the supernatant liquor suction deepfreeze equipment obtained, temperature controls, at-4 DEG C ~ 0 DEG C, to add the tartarus that quality is 0.05 ~ 0.1% of supernatant liquor quality, filters, obtain limpid wine liquid after 2 ~ 3 weeks; Again limpid wine liquid is filled wine storage tank and sealed can mouth, continue ageing 1 ~ 2 year, obtain ageing wine liquid;
Step (8), cold stabilizing treatment: ageing wine liquid step (7) obtained is again in suction deepfreeze equipment, temperature controls at-4 DEG C ~ 0 DEG C, add the tartarus that quality is 0.05 ~ 0.1% of supernatant liquor quality, after 2 ~ 3 weeks, by ageing wine liquid successively by kieselguhr filter and plate filter;
Step (9), filling: when the wine liquid after step (8) process returns to room temperature, namely by filling production lines filling one-tenth Yunnan olive fermented wine.
2. according to claim 1 can the preparation method of Yunnan olive fermented wine of reducing blood-fat, it is characterized in that, the crushing juice rate of the Yunnan olive fruit powder squeezing described in step (1) is not less than 55%.
3. according to claim 1 can the preparation method of Yunnan olive fermented wine of reducing blood-fat, it is characterized in that, the polygalacturonase described in step (2) is promise GJ-G-3 difficult to understand.
4. according to claim 1 can the preparation method of Yunnan olive fermented wine of reducing blood-fat, it is characterized in that, step (7) and the deepfreeze equipment described in step (8) are box-type condensing group, purchased from Shanghai Meluck Refrigeration Equipment Co., Ltd..
5. according to claim 1 can the preparation method of Yunnan olive fermented wine of reducing blood-fat, it is characterized in that, the plate filter described in step (8) adopts aperture to be the filter membrane of 20 μm.
CN201510277030.1A 2015-05-27 2015-05-27 Fructus phyllanthi fermented wine capable of reducing blood fat and preparation method thereof Pending CN104862177A (en)

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Application publication date: 20150826