CN104893939A - Ginkgo fruit red yeast rice wine and production method thereof - Google Patents
Ginkgo fruit red yeast rice wine and production method thereof Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A61K36/06—Fungi, e.g. yeasts
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/16—Ginkgophyta, e.g. Ginkgoaceae (Ginkgo family)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/31—Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8969—Polygonatum (Solomon's seal)
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Abstract
The invention relates to a ginkgo fruit red yeast rice wine and a production method thereof, which belong to the health care wine processing field. The ginkgo fruit red yeast rice wine comprises the raw materials by mass part: 80-120 parts of protoplasm liquor, 8-12 parts of ginkgo fruit extract, 1-3 parts of red yeast rice, 3-4 parts of burdok root, 2-3 parts of polygonatum rhizome, 2-3 parts of jujube, 2 parts of wolfberry, 1-2 parts of maca, 0-0.5 parts of honey and purified water. The method comprises the following steps: immersing, ageing, blending, filtering, degassing, loading, disinfecting and packaging to obtain the ginkgo fruit red yeast rice wine product. According to the invention, active components such as flavones in the ginkgo fruit can be effectively kept by employing high shear extraction, the immersion time can be effectively shortened, and the immersion efficiency can be increased by high pressure treatment. The product contains a plurality of a plurality of beneficial substances on human body, such as flavonoid, carbohydrate, carotene, vitamin and mineral matter, which combines health care and nutrition functions; the technology is simple, product is safe, and has no toxic and side effect.
Description
Technical field
The present invention relates to a kind of wine and preparation method thereof, be specifically related to a kind of ginkgo nut wine of rice fermented with red yeast and preparation method thereof, belong to health promoting wine processing technique field.
Background technology
Ginkgo nut is commonly called as raw gingko, and the main place of production is distributed in Jiangsu, Shandong, Zhejiang, Jiangxi and Anhui etc.Ginkgo nut contains various nutrient elements, except starch, protein, fat, carbohydrate, also containing flavones, polysaccharide, VITAMIN and mineral substance etc., its have bacteriostasis antibiosis, anti-ageing, protect the effects such as liver, anti-oxidant, antifatigue.Root of Great Burdock is the root of feverfew burdock, and the main place of production is distributed in Shandong, Jiangsu, Shaanxi and Henan etc.Root of Great Burdock is rich in synanthrin, protein, VITAMIN and mineral substance etc., and wherein carotene carotene content is higher than Radix Dauci Sativae 150 times, and the content of protein and calcium is first of roots vegetable.It has hypoglycemic, hypotensive, anti-oxidant, anticancer and anti-ageing effect of waiting for a long time.Sealwort is the dry rhizome of liliaceous plant P. kingianum, sealwort or David's-harp, and the main place of production is distributed in Heilungkiang, Jilin, Liaoning, Hebei, Shanxi etc.Sealwort is rich in polysaccharide and oligose etc., has antifatigue, anti-oxidant, antiviral and anti-ageing effect of waiting for a long time.Date, have another name called red date, dry jujube or Chinese date, the main place of production is distributed in Xinjiang, Shaanxi, Shanxi, Hebei and Henan etc.The nutritive ingredients such as date rich in proteins, fat, carbohydrate, carotene, vitamin B group, vitamins C, vitamin P and calcium, phosphorus, iron and cyclic monophosphate.It has anti-oxidant, hypotensive, reducing blood-fat, decreasing cholesterol, antitumor, liver protecting and improves the effects such as immunizing power.Wolfberry fruit is the mature fruit of matrimony vine of solanaceae plant.Wolfberry fruit contains the required nutritive substance of abundant carotene, multivitamin and the healthy eye such as calcium, iron, therefore has the merit of improving eyesight, is commonly called as " bright eye ".It has and protects the liver, antifatigue, to delay senility and the effect such as establishing-Yang.Agate coffee is the Andean a kind of cress of original South America, is a kind of pure natural food, and nutrition is enriched, and has the reputation of " South America ginseng ".Italian scientist has systematically drawn the chemical constitution composition in the dry root of agate card first in 1994: protein, carbohydrate, the mineral substance such as zinc, calcium, iron, titanium, rubidium, potassium, sodium, copper, manganese, magnesium, strontium, phosphorus, iodine, VITAMIN and the alkaloids etc. such as VC, VB1, VB2, VB6, VA, VE, VB12, VB5.American scientist to have found in agate card containing the new vegetable active composition of two classes in 1999: macamides and Ma Ka rare, and determine that these two kinds of materials have remarkable effect to balanced human's hormone secretion, the natural hormone engine so agate coffee is otherwise known as.Agate coffee has antifatigue, improvement function, improves the effects such as fertility.
Health promoting wine is now very general in recent years, as license ZL 201110363064.4 1 kinds of ginkgo giant knotweed health wines and preparation method thereof, license ZL201210084978.1 Mulberry-chestnut health wine and preparation method thereof, license ZL201110339788.5 mono-kind health promoting wine containing wheat malt extract and preparation method thereof, number of patent application 201210459032.9, a kind of preparation method of improving eyesight antihypertensive health-care wine, number of patent application 201210431662.5 1 kinds of Maca health wine and preparation method thereof, number of patent application 201210484267.3 1 kinds of ginseng health-care wines and preparation method thereof, Deng.As can be seen from the particular content analysis of above-mentioned data, many raw materials can be prepared into health promoting wine, but ginkgo nut wine of rice fermented with red yeast have not been reported.
Summary of the invention
For solving the problem, the object of the present invention is to provide a kind of ginkgo nut wine of rice fermented with red yeast, it is rich in the multiple materials useful to human body such as flavonoid, carbohydrate, carotene, VITAMIN and mineral substance, and it integrates health care and nutrition; And technique is simple, product safety, to have no side effect.
Another object of the present invention is to the making method that a kind of ginkgo nut wine of rice fermented with red yeast is provided.
For realizing above-mentioned first object, the technical scheme that the present invention takes is: a kind of ginkgo nut wine of rice fermented with red yeast, its each raw material and mass fraction thereof: magma white wine 80 parts ~ 120 parts, ginkgo nut extracting solution 8 parts ~ 12 parts, 1 part ~ 3 parts, red colouring agent for food, also used as a Chinese medicine, Root of Great Burdock 3 parts ~ 4 parts, sealwort 2 parts ~ 3 parts, 2 parts ~ 3 parts, date, wolfberry fruit 2 parts ~ 3 parts, agate coffee 1 part ~ 2 parts, honey 0 part ~ 0.5 part and pure water.
Ginkgo nut wine of rice fermented with red yeast of the present invention is further: described magma white wine is the magma white wine that alcoholic strength is not less than 53%.
Ginkgo nut wine of rice fermented with red yeast of the present invention is also: the preparation method of ginkgo nut extracting solution is as follows: first washed by ginkgo nut band shell, removes float fruit and the fruit that goes mouldy, and poach 40min ~ 60min, dry, cooling 3h ~ 5h; Next shells, and selects the green embryo portion of rear removal, and be ground into powdery to kernel, dry blowing sterilization 20min ~ 40min; Then be magma white wine at extraction agent, extract 1min ~ 3min under the condition of liquid ratio 10mL/g ~ 20mL/g and high-shear rotating speed 10000r/min ~ 20000r/min; Getting supernatant liquor after finally precipitating 2h ~ 4h adopts 200 mesh filter screens to filter and flame filter press filtration successively.
For realizing above-mentioned second object, the technical scheme that the present invention takes is: a kind of making method of ginkgo nut wine of rice fermented with red yeast, and it comprises the steps: in magma white wine, first to add the laggard horizontal high voltage process of red colouring agent for food, also used as a Chinese medicine, Root of Great Burdock, sealwort, date, wolfberry fruit and agate coffee to strengthen immersion; Then ageing and allotment is carried out; Finally filter, degassed, filling, sterilizing and packaging, obtain product.
The making method of ginkgo nut wine of rice fermented with red yeast of the present invention is further: described autoclaving keeps 10min ~ 20min under 400MPa ~ 800MPa condition.
The making method of ginkgo nut wine of rice fermented with red yeast of the present invention is further: described ageing is that at room temperature airtight placement is no less than 6 months.
The making method of ginkgo nut wine of rice fermented with red yeast of the present invention is further: described allotment refers to be allocated the white wine after above-mentioned immersion and ageing and ginkgo nut extracting solution, honey and pure water, makes the number of degrees required for the arrival of its alcoholic strength.
The making method of ginkgo nut wine of rice fermented with red yeast of the present invention is further: described filtration adopts 0.5 μm ~ 5 μm, aperture diatomite filtration and aperture to be less than 0.2 μm of ceramic membrane filter successively.
The making method of ginkgo nut wine of rice fermented with red yeast of the present invention is further: described degassed be vacuum outgas 10min ~ 20min under 60 DEG C and 50KPa condition.
The making method of ginkgo nut wine of rice fermented with red yeast of the present invention is also: described sterilizing keeps 20min ~ 30min under temperature 90 DEG C ~ 95 DEG C conditions, is cooled to room temperature step by step after completing.
Compared with prior art, the present invention has following beneficial effect:
1, the present invention adopts high-shear to extract in the preparation of ginkgo nut extracting solution, and because this technology is at room temperature carried out, it effectively can retain the flavones isoreactivity composition in ginkgo nut; In immersion process, adopt autoclaving, this technology effectively can shorten soak time, improve and soak efficiency;
2, products obtained therefrom of the present invention is rich in the multiple materials useful to human body such as flavonoid, carbohydrate, carotene, VITAMIN and mineral substance, and it integrates health care and nutrition; And technique is simple, product safety, to have no side effect.
Embodiment
embodiment 1
Each raw material and mass fraction thereof: magma white wine 80kg, ginkgo nut extracting solution 8kg, red colouring agent for food, also used as a Chinese medicine 1kg, Root of Great Burdock 3kg, sealwort 2.5kg, date 3kg, wolfberry fruit 2kg, agate coffee 2kg, honey 0.3kg and pure water; Described magma white wine refers to that alcoholic strength is the magma white wine of 60%; Described ginkgo nut extracting solution refers to and is first washed by ginkgo nut band shell, removes float fruit and the fruit that goes mouldy, and poach 60min, dry, cooling 3h; Next shells, and selects the green embryo portion of rear removal, and be ground into powdery to kernel, dry blowing sterilization 30min; Then be magma white wine at extraction agent, extract 1min under the condition of liquid ratio 10mL/g and high-shear rotating speed 20000r/min; Getting supernatant liquor after finally precipitating 2h adopts 200 mesh filter screens to filter and flame filter press filtration successively, obtains ginkgo nut extracting solution;
Concrete making method: first add the laggard horizontal high voltage process of red colouring agent for food, also used as a Chinese medicine, Root of Great Burdock, sealwort, date, wolfberry fruit and agate coffee to strengthen immersion in magma white wine; Then ageing and allotment is carried out; Finally filter, degassed, filling, sterilizing and packaging, obtain product; Described autoclaving keeps 20min under 400MPa condition; Described ageing is at room temperature airtight placement 9 months; Described allotment refers to be allocated the white wine after above-mentioned immersion and ageing and ginkgo nut extracting solution, honey and pure water, makes the number of degrees required for the arrival of its alcoholic strength; Described filtration adopts 0.5 μm ~ 5 μm, aperture diatomite filtration and aperture to be less than 0.2 μm of ceramic membrane filter successively; Described degassed be vacuum outgas 10min under 60 DEG C and 50KPa condition; Described sterilizing keeps 30min under temperature 90 DEG C of conditions, is cooled to room temperature step by step, namely obtains finished product after completing.
embodiment 2
Each raw material and mass fraction thereof: magma white wine 100kg, ginkgo nut extracting solution 12kg, red colouring agent for food, also used as a Chinese medicine 2kg, Root of Great Burdock 4kg, sealwort 2kg, date 2.5kg, wolfberry fruit 3kg, agate coffee 1.5kg, honey 0.5kg and pure water; Described magma white wine refers to that alcoholic strength is the magma white wine of 63%; Described ginkgo nut extracting solution refers to and is first washed by ginkgo nut band shell, removes float fruit and the fruit that goes mouldy, and poach 40min, dry, cooling 5h; Next shells, and selects the green embryo portion of rear removal, and be ground into powdery to kernel, dry blowing sterilization 20min; Then be magma white wine at extraction agent, extract 3min under the condition of liquid ratio 15mL/g and high-shear rotating speed 10000r/min; Getting supernatant liquor after finally precipitating 3h adopts 200 mesh filter screens to filter and flame filter press filtration successively, obtains ginkgo nut extracting solution;
Concrete making method: first add the laggard horizontal high voltage process of red colouring agent for food, also used as a Chinese medicine, Root of Great Burdock, sealwort, date, wolfberry fruit and agate coffee to strengthen immersion in magma white wine; Then ageing and allotment is carried out; Finally filter, degassed, filling, sterilizing and packaging, obtain product; Described autoclaving keeps 10min under 800MPa condition; Described ageing is at room temperature airtight placement 6 months; Described allotment refers to be allocated the white wine after above-mentioned immersion and ageing and ginkgo nut extracting solution, honey and pure water, makes the number of degrees required for the arrival of its alcoholic strength; Described filtration adopts 0.5 μm ~ 5 μm, aperture diatomite filtration and aperture to be less than 0.2 μm of ceramic membrane filter successively; Described degassed be vacuum outgas 15min under 60 DEG C and 50KPa condition; Described sterilizing keeps 20min under temperature 95 DEG C of conditions, is cooled to room temperature step by step, namely obtains finished product after completing.
embodiment 3
Each raw material and mass fraction thereof: magma white wine 120kg, ginkgo nut extracting solution 10kg, red colouring agent for food, also used as a Chinese medicine 3kg, Root of Great Burdock 3.5kg, sealwort 3kg, date 2kg, wolfberry fruit 2.5kg, agate coffee 1kg, honey 0.1kg and pure water; Described magma white wine refers to that alcoholic strength is the magma white wine of 55%; Described ginkgo nut extracting solution refers to and is first washed by ginkgo nut band shell, removes float fruit and the fruit that goes mouldy, and poach 50min, dry, cooling 4h; Next shells, and selects the green embryo portion of rear removal, and be ground into powdery to kernel, dry blowing sterilization 40min; Then be magma white wine at extraction agent, extract 2min under the condition of liquid ratio 20mL/g and high-shear rotating speed 15000r/min; Getting supernatant liquor after finally precipitating 4h adopts 200 mesh filter screens to filter and flame filter press filtration successively, obtains ginkgo nut extracting solution;
Concrete making method: first add the laggard horizontal high voltage process of red colouring agent for food, also used as a Chinese medicine, Root of Great Burdock, sealwort, date, wolfberry fruit and agate coffee to strengthen immersion in magma white wine; Then ageing and allotment is carried out; Finally filter, degassed, filling, sterilizing and packaging, obtain product; Described autoclaving keeps 15min under 600MPa condition; Described ageing is at room temperature airtight placement 8 months; Described allotment refers to be allocated the white wine after above-mentioned immersion and ageing and ginkgo nut extracting solution, honey and pure water, makes the number of degrees required for the arrival of its alcoholic strength; Described filtration adopts 0.5 μm ~ 5 μm, aperture diatomite filtration and aperture to be less than 0.2 μm of ceramic membrane filter successively; Described degassed be vacuum outgas 20min under 60 DEG C and 50KPa condition; Described sterilizing keeps 25min under temperature 93 DEG C of conditions, is cooled to room temperature step by step, namely obtains finished product after completing.
Above embodiment is only the preferred embodiment of this creation, and not in order to limit this creation, any amendment made within all spirit in this creation and principle, equivalent replacement, improvement etc., within the protection domain that all should be included in this creation.
Claims (10)
1. a ginkgo nut wine of rice fermented with red yeast, is characterized in that: each raw material and mass fraction thereof: magma white wine 80 parts ~ 120 parts, ginkgo nut extracting solution 8 parts ~ 12 parts, 1 part ~ 3 parts, red colouring agent for food, also used as a Chinese medicine, Root of Great Burdock 3 parts ~ 4 parts, sealwort 2 parts ~ 3 parts, 2 parts ~ 3 parts, date, wolfberry fruit 2 parts ~ 3 parts, agate coffee 1 part ~ 2 parts, honey 0 part ~ 0.5 part and pure water.
2. ginkgo nut wine of rice fermented with red yeast as claimed in claim 1, is characterized in that: described magma white wine is the magma white wine that alcoholic strength is not less than 53%.
3. ginkgo nut wine of rice fermented with red yeast as claimed in claim 1, is characterized in that: the preparation method of ginkgo nut extracting solution is as follows: first washed by ginkgo nut band shell, removes float fruit and the fruit that goes mouldy, and poach 40min ~ 60min, dry, cooling 3h ~ 5h; Next shells, and selects the green embryo portion of rear removal, and be ground into powdery to kernel, dry blowing sterilization 20min ~ 40min; Then be magma white wine at extraction agent, extract 1min ~ 3min under the condition of liquid ratio 10mL/g ~ 20mL/g and high-shear rotating speed 10000r/min ~ 20000r/min; Getting supernatant liquor after finally precipitating 2h ~ 4h adopts 200 mesh filter screens to filter and flame filter press filtration successively.
4. a making method for ginkgo nut wine of rice fermented with red yeast, is characterized in that: comprise the steps: in magma white wine, first to add the laggard horizontal high voltage process of red colouring agent for food, also used as a Chinese medicine, Root of Great Burdock, sealwort, date, wolfberry fruit and agate coffee to strengthen immersion; Then ageing and allotment is carried out; Finally filter, degassed, filling, sterilizing and packaging, obtain product.
5. the making method of ginkgo nut wine of rice fermented with red yeast as claimed in claim 4, is characterized in that: described autoclaving keeps 10min ~ 20min under 400MPa ~ 800MPa condition.
6. the making method of ginkgo nut wine of rice fermented with red yeast as claimed in claim 4, is characterized in that: described ageing is that at room temperature airtight placement is no less than 6 months.
7. the making method of ginkgo nut wine of rice fermented with red yeast as claimed in claim 4, it is characterized in that: described allotment refers to be allocated the white wine after above-mentioned immersion and ageing and ginkgo nut extracting solution, honey and pure water, make the number of degrees required for the arrival of its alcoholic strength.
8. the making method of ginkgo nut wine of rice fermented with red yeast as claimed in claim 4, is characterized in that: described filtration adopts 0.5 μm ~ 5 μm, aperture diatomite filtration and aperture to be less than 0.2 μm of ceramic membrane filter successively.
9. the making method of ginkgo nut wine of rice fermented with red yeast as claimed in claim 4, is characterized in that: described degassed be vacuum outgas 10min ~ 20min under 60 DEG C and 50KPa condition.
10. the making method of ginkgo nut wine of rice fermented with red yeast as claimed in claim 4, is characterized in that: described sterilizing keeps 20min ~ 30min under temperature 90 DEG C ~ 95 DEG C conditions, is cooled to room temperature step by step after completing.
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| CN107129915A (en) * | 2017-07-03 | 2017-09-05 | 何秋容 | The preparation method of lemon health liquor |
| CN107259025A (en) * | 2017-07-28 | 2017-10-20 | 长兴林家铺子食品有限公司 | A kind of red yeast rice ginkgo leave tea and preparation method thereof |
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- 2015-05-06 CN CN201510225467.0A patent/CN104893939A/en active Pending
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| CN101519629A (en) * | 2008-02-26 | 2009-09-02 | 徐琛 | Gingko wine production process |
| CN101760380A (en) * | 2008-12-19 | 2010-06-30 | 方华 | Petrel tonic alcohol |
| CN101485459A (en) * | 2009-03-03 | 2009-07-22 | 庄将春 | Wine containing gingko and yam |
| CN102342347A (en) * | 2010-07-21 | 2012-02-08 | 烟台伟运食品有限公司 | Burdock tea and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107129915A (en) * | 2017-07-03 | 2017-09-05 | 何秋容 | The preparation method of lemon health liquor |
| CN107259025A (en) * | 2017-07-28 | 2017-10-20 | 长兴林家铺子食品有限公司 | A kind of red yeast rice ginkgo leave tea and preparation method thereof |
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