CN104862181B - A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine - Google Patents
A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine Download PDFInfo
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- CN104862181B CN104862181B CN201510293389.8A CN201510293389A CN104862181B CN 104862181 B CN104862181 B CN 104862181B CN 201510293389 A CN201510293389 A CN 201510293389A CN 104862181 B CN104862181 B CN 104862181B
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- wine
- artificial aweto
- hawthorn
- aweto
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The present invention relates to a kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine.The preparation method comprises the following steps：(1) will be beaten after the cleaning stoning of fresh hawthorn for preparing artificial aweto fluid nutrient medium；(2) add artificial aweto liquid spawn and carry out submerged fermentation；(3) add sucrose after tunning is beaten and brewer's wort is allocated；(4) add fruit wine yeast and carry out anaerobic fermentation；(5) original wine is obtained after karusen is filtered；(6) ageing is carried out to the former wine obtained；(7) wine liquid after ageing is filtered off and fermented type artificial aweto wine is made after removing precipitation.Artificial aweto Hawthorn Fruit Wine strong fragrance delicate fragrance, color and luster glow, mouthfeel obtained by the present invention is pure and fresh, nutritious.
Description
Technical field
The present invention relates to the technical field of function wine fermentation, and in particular to a kind of fermented type artificial aweto Howthorn Wine
Preparation method.
Background technology
Hawthorn (Crataequs pinnatifida Bunges), also known as large-fruited Chinese hawthorn, belong to rose family may, are
The important cultivation fruit in the northern area of China.Fructus Crataegi is in addition to eating raw, it can also be used to processing and fabricating beverage, fruit wine, dried fruit etc.
Multiple product.Research shows containing abundant triterpenes and flavonoids isoreactivity composition in hawthorn, have antihypertensive effect, drop blood
A variety of biological functions such as fat, preventing and treating atherosclerosis.But due to the tart flavour that hawthorn is strong, make its amount of eating raw by very big limit
System, and the fabricated product of hawthorn is also mainly the product such as haw sheet, haw flakes, haw juice, processing and utilization rate and added value all compared with
It is low.Therefore, the high added value trans-utilization new technology for researching and developing hawthorn is the important directions of current hawthorn manufacture field.
Paecilomyces hepiali chen (Paecilomyces hepiali) and Chinese hair spore (Hirsutella sinensis) are
Two kinds of important endogenetic fungus in natural cordyceps, research show that both take part in the growth point of natural cordyceps jointly
Change, wherein chemical composition analysis shows the chemical fingerprint of Paecilomyces hepiali chen with natural cordyceps more closely, also containing
There are the various bioactivators such as possessed cordycepin, mannitol, Cordyceps sinensis polysaccharide, alkaloids in natural cordyceps, have
There are a variety of biological functions such as anti-oxidant, antitumor, radioresistance, regulation body immunity.At this stage, using raw in artificial aweto
Fungi carries out liquid fermentation has turned into the important sources of artificial aweto product.Therefore, this research by artificial aweto liquid fermentation with
Hawthorn, which utilizes, effectively to be combined so that the release of active ingredient in hawthorn is effectively facilitated during artificial aweto liquid fermentation,
Fermented again by fruit wine yeast and obtain artificial aweto Howthorn Wine, new effective way is provided for Howthorn Wine fermentation.
The content of the invention
The object of the invention aims to provide a kind of method for preparing low molecule amount Paecilomyces hepiali chen exocellular polysaccharide, realizes this hair
Bright concrete scheme is as follows：
1st, a kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine, it is characterised in that including following operating procedure：
(1) it is enucleated after " Henan north is red " hawthorn fresh 500g is cleaned, adds 1L distilled water and break into pulp with beater, so
Sucrose 50g, dusty yeast 2.50g, potassium dihydrogen phosphate 1.50g, magnesium sulfate 0.05g, murphy juice are separately added into pulp afterwards
15.00mL, brewer's wort 15.00mL, take 200mL to be sub-packed in 5 500mL triangular flask respectively, 115 DEG C sterilizing 20 minutes it is standby
With.
(2) from Paecilomyces hepiali chen (Paecilomyces hepiali) the HN1 bacterial strains for being stored in potato slope culture medium
Parent species in take size be about 0.5cm × 0.5cm mycelium blocks, being inoculated in the capacity equipped with 100mL seed culture mediums is
In 250mL triangular flask, static gas wave refrigerator is after 12 hours at 20 DEG C, shaken cultivation culture 72 hours under 120rpm, you can obtains
Seed liquor.Seed culture medium forms：Glucose 30.00g/L, yeast extract 6.00g/L, potassium dihydrogen phosphate 1.50g/L, magnesium sulfate
0.50g/L, brewer's wort 10.00g/L, murphy juice 10.00g/L, pH 6.5；
(3) seed liquor in step (2) is taken to be inoculated in the triangular flask that the capacity equipped with 200mL fermentation mediums is 500mL
In, seed liquor is accessed by the 1% of fermentation medium volume, at 17 DEG C then static gas wave refrigerator shakes after 12 hours under 120rpm
After swinging culture culture 120 hours, the haw fermented wine with dregs of artificial aweto is obtained；
(4) after the haw fermented wine with dregs of artificial aweto that harvest obtains in step (3) is beaten, aseptically add by volume
Add 6% sucrose, 4% brewer's wort and be well mixed, the fruit wine yeast after then 1% access activates by volume, at 28 DEG C
After lower fermentation 36 hours, after karusen is removed into yeast thalline and precipitation with plate and frame filter press press filtration, artificial aweto mountain can obtain
Short, bristly hair or beard wine original wine；
(5) after artificial aweto Hawthorn Fruit Wine original wine made from step (4) being put into wine storage tank into ageing 3 months to 1 year, use
Artificial aweto Howthorn Wine can be obtained after diatomite filtering；
(6) by the artificial aweto Howthorn Wine obtained by step (5) using forint- phenol law measure polyphenol content, phenol-sulphur
Acid system determines polyoses content.
2nd, the preparation method of a kind of artificial aweto Howthorn Wine according to patent requirements 1, it is characterised in that：
(1) culture medium prescription of the artificial aweto hawthorn liquid fermentation described in the step (1)：Sucrose 50g/L, yeast
Powder 2.50g/L, potassium dihydrogen phosphate 1.50g/L, magnesium sulfate 0.05g/L, murphy juice 15.00g/L, brewer's wort 15.00g/L, Henan north
Red hawthorn fruit 500g/L；
(2) fruit wine yeast used in the artificial aweto Howthorn Wine former wine fermentation described in the step (4), and
6% sucrose and 4% wort concentration.
The fermented type artificial aweto Hawthorn Fruit Wine color and luster glow of preparation, strong fragrant delicate fragrance, mouthfeel are pure and fresh, wherein polyoses content
5.47g/L, polyphenol content 895mg/L.
Brief description of the drawings
Growth curve of Fig. 1 artificial awetos on puree enriched medium and basal medium
The influence that the different initial sucrose concentrations of Fig. 2 ferment to Howthorn Wine
The kinetic curve of Fig. 3 artificial aweto Howthorn Wine course of fermentation
Embodiment
Below by embodiment, the invention will be further described.
Embodiment 1：
(1) it is enucleated after " Henan north is red " hawthorn fresh 500g is cleaned, adds 1L distilled water and break into pulp with beater, so
Sucrose 50g, dusty yeast 2.50g, potassium dihydrogen phosphate 1.50g, magnesium sulfate 0.05g, murphy juice are separately added into pulp afterwards
15.00mL, brewer's wort 15.00mL, take 200mL to be sub-packed in 5 500mL triangular flask respectively, 115 DEG C sterilizing 20 minutes it is standby
With.
(2) from Paecilomyces hepiali chen (Paecilomyces hepiali) the HN1 bacterial strains for being stored in potato slope culture medium
Parent species in take size be about 0.5cm × 0.5cm mycelium blocks, being inoculated in the capacity equipped with 100mL seed culture mediums is
In 250mL triangular flask, static gas wave refrigerator is after 12 hours at 20 DEG C, shaken cultivation culture 72 hours under 120rpm, you can obtains
Seed liquor.Seed culture medium forms：Glucose 30.00g/L, yeast extract 6.00g/L, potassium dihydrogen phosphate 1.50g/L, magnesium sulfate
0.50g/L, brewer's wort 10.00g/L, murphy juice 10.00g/L, pH 6.5；
(3) seed liquor in step (2) is taken to be inoculated in the triangular flask that the capacity equipped with 200mL fermentation mediums is 500mL
In, seed liquor is accessed by the 1% of fermentation medium volume, at 17 DEG C then static gas wave refrigerator shakes after 12 hours under 120rpm
After swinging culture culture 120 hours, the haw fermented wine with dregs of artificial aweto is obtained；
(4) after the haw fermented wine with dregs of artificial aweto that harvest obtains in step (3) is beaten, aseptically add by volume
Add 6% sucrose, 4% brewer's wort and be well mixed, the fruit wine yeast after then 1% access activates by volume, at 28 DEG C
After lower fermentation 36 hours, after karusen is removed into yeast thalline and precipitation with plate and frame filter press press filtration, artificial aweto mountain can obtain
Short, bristly hair or beard wine original wine；
(5) after artificial aweto Hawthorn Fruit Wine original wine made from step (4) being put into wine storage tank into ageing 3 months to 1 year, use
Artificial aweto Howthorn Wine can be obtained after diatomite filtering；
(6) the fermented type artificial aweto Howthorn Wine obtained by step (5) is determined into polyphenol content using forint- phenol law,
Phend-sulphuric acid determines polyoses content.
Embodiment 2：
It is prepared by the fermentation of fermented type artificial aweto Hawthorn Fruit Wine
(1) growth curve of the cordyceps mycelia in hawthorn enriched medium
Growth curve of the cordyceps mycelia in basal medium and hawthorn puree enriched medium is respectively compared, as a result
See Fig. 1.
As seen from Figure 1, compared with basal medium, artificial aweto is mycelial in hawthorn puree enriched medium
Biomass is significantly increased, and when fermentation was to the 5th day, mycelial biomass reaches maximum 1.268g/L.
(2) influence of the different primary yeast bacterial strains to artificial aweto hawthorn wine fermentation
Influence of the variety classes yeast to artificial aweto hawthorn wine fermentation is tested, the results are shown in Table 1.
The influence that 1 different yeast strains of table are fermented to artificial aweto Howthorn Wine
As it can be seen from table 1 after different yeast strains are to alcohol fermentation process in Howthorn Wine fermentation process and fermentation
Clarity, color and luster, mouthfeel and alcoholic strength have a large effect, Integrated comparative using fruit wine yeast ferment existing very fast
Course of fermentation, have good clarity again, bright color, smell, mouthfeel are pleasant, and alcoholic strength can also reach higher level,
Therefore comprehensive grading shows that fruit wine yeast is the optimum strain of cordyceps sinensis Howthorn Wine alcohol fermentation early stage.
(3) different initial pols and the determination of alcohol fermentation time
When wort concentration is 6%, influence of the addition various concentrations sucrose to alcohol fermentation process is tested, is as a result seen
Fig. 2.As shown in Figure 2, as the increase of sucrose concentration, ethanol production also increased, when sucrose concentration is more than 4%, ethanol
Concentration is not further added by.When sucrose concentration is more than 4%, the increase of residual sugar amount is more.Therefore, optimal sucrose concentration is selected as 4%.
(4) kinetic curve of artificial aweto Howthorn Wine course of fermentation
Test under above-mentioned optimal conditions, the kinetic curve of artificial aweto Howthorn Wine course of fermentation, as a result see Fig. 3.
As seen from Figure 3, artificial aweto Howthorn Wine quickly increases with the extension of fermentation time, concentration of alcohol, sends out
Ferment to concentration of alcohol at low 5 days reaches peak.Hence, it can be determined that when going out the optimal fermentation of artificial aweto Howthorn Wine fermentation
Between be 5 days.
(5) quality standard of artificial aweto Hawthorn Fruit Wine
Organoleptic indicator
Appearance luster：In shiny red, impurity is visible by naked eyes；Smell：Mixing delicate fragrance with cordyceps mycelia and hawthorn；
Taste：Free from extraneous odour, mellowness are tasty and refreshing；Tissue morphology：Clear, no precipitation and naked eyes visible foreign.
Physical and chemical index
Concentration of alcohol (v/v) 7.0%-8.5%, pH 5.5-6.0.
Microbiological indicator
Total number of bacteria≤1.0cfu/100mL, Escherichia coli≤6cfu/100mL, pathogenic bacteria must not detect.
Claims (1)
1. a kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine, it is characterised in that including following operating procedure：
(1) it is enucleated after " Henan north is red " hawthorn fresh 500g is cleaned, adds 1L distilled water and break into pulp, Ran Hou with beater
Sucrose 50g, dusty yeast 2.50g, potassium dihydrogen phosphate 1.50g, magnesium sulfate 0.05g, murphy juice 15.00mL are separately added into pulp,
Brewer's wort 15.00mL, take 200mL to be sub-packed in 5 500mL triangular flask respectively, 115 DEG C sterilizing 20 minutes it is standby；
(2) from the mother of Paecilomyces hepiali chen (Paecilomyces hepiali) the HN1 bacterial strains for being stored in potato slope culture medium
Take the mycelium block that size is 0.5cm × 0.5cm in kind, it is 250mL's to be inoculated in the capacity equipped with 100mL seed culture mediums
In triangular flask, static gas wave refrigerator is after 12 hours at 20 DEG C, shaken cultivation 72 hours under 120rpm, you can obtains seed liquor, seed
Culture medium forms：Glucose 30.00g/L, yeast extract 6.00g/L, potassium dihydrogen phosphate 1.50g/L, magnesium sulfate 0.50g/L, wheat
Bud juice 10.00g/L, murphy juice 10.00g/L, pH 6.5；
(3) take the seed liquor in step (2) to be inoculated in the triangular flask that the capacity equipped with 200mL fermentation mediums is 500mL, press
1% access seed liquor of fermentation medium volume, static gas wave refrigerator 12 hours at 17 DEG C, the then shaken cultivation under 120rpm
After 120 hours, the haw fermented wine with dregs of artificial aweto is obtained；
(4) after the haw fermented wine with dregs of artificial aweto that harvest obtains in step (3) is beaten, aseptically added by volume
6% sucrose, 4% brewer's wort are simultaneously well mixed, the fruit wine yeast after then 1% access activates by volume, at 28 DEG C
After fermentation 36 hours, after karusen is removed into yeast thalline and precipitation with plate and frame filter press press filtration, artificial aweto hawthorn can obtain
Wine original wine；
(5) after artificial aweto Hawthorn Fruit Wine original wine made from step (4) being put into wine storage tank into ageing 3 months to 1 year, diatom is used
Artificial aweto Howthorn Wine can be obtained after soil filtering；
(6) by the artificial aweto Howthorn Wine obtained by step (5) using forint- phenol law measure polyphenol content, phend-sulphuric acid
Determine polyoses content.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105177050A (en) * | 2015-10-26 | 2015-12-23 | 河南科技学院 | Method for preparing paecilomyces hepiali purpurin |
| CN105567496B (en) * | 2016-02-06 | 2019-10-08 | 湖北工业大学 | A kind of thick wine of gold cordyceps sinensis lotus seeds |
| CN105647756B (en) * | 2016-02-06 | 2018-09-25 | 湖北工业大学 | A kind of thick wine of selenium-rich cordyceps mulberry health care |
| CN105505718B (en) * | 2016-02-06 | 2018-05-15 | 湖北工业大学 | A kind of thick wine of cordyceps sinensis mulberry juice health amber rich in DNJ |
| CN105647755B (en) * | 2016-02-06 | 2018-10-19 | 湖北工业大学 | A kind of Se-rich lucid ganoderma mulberry health-care ice wine |
| CN105754835B (en) * | 2016-04-14 | 2018-11-09 | 陕西臻鼎实业集团有限公司 | A kind of production method of honey raisin tree fruit vinegar |
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| CN1810951A (en) * | 2004-11-19 | 2006-08-02 | 丁友昉 | Fermented aweto and wolfberry fruit wine and its making process |
| CN104031792A (en) * | 2014-05-08 | 2014-09-10 | 贾秉堂 | Mulberry health-care wine and preparation method thereof |
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2015
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810951A (en) * | 2004-11-19 | 2006-08-02 | 丁友昉 | Fermented aweto and wolfberry fruit wine and its making process |
| CN104031792A (en) * | 2014-05-08 | 2014-09-10 | 贾秉堂 | Mulberry health-care wine and preparation method thereof |
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| 发酵型虫草-枸杞酒发酵工艺研究;武忠伟，等;《食品科学》;20081231;第29卷(第1期);第146-149页 * |
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