CN104928140A - Compound fermentation type winter-jujube health care wine and production technology thereof - Google Patents
Compound fermentation type winter-jujube health care wine and production technology thereof Download PDFInfo
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Abstract
The invention discloses a production technology of compound fermentation type winter-jujube health care wine. Winder jujubes, Chinese wolfberries, haws, mulberries and bran are selected as raw materials, the winter-jujube health care wine is produced through the compound fermentation production technology, the quality of the winter-jujube health care wine is mild, refreshing, unique in flavor, high in nutritional value, natural nutrients of the winter jujubes are basically kept, and the winter-jujube health care wine is rich in winter jujube polysaccharide, polypeptide, multi-amino acids, vitamins and mineral substances which are needed by human body. The winter-jujube health care wine has the efficacy of delaying senescence, maintaining beauty, enhancing immunologic function, benefiting qi and nourishing blood, reducing blood sugar and fats, calming the nerves, aiding sleep, resisting tumor, protecting livers and the like. A transformation application of the compound fermentation type winter-jujube health care wine can change results of liquor consumption, requirements of people for health care food are met, national health is benefited, winter jujube resources can be fully utilized in a high-valued mode, and high-valued full utilization of the winter jujube resources is achieved.
Description
Technical field
The present invention relates to a kind of Composite fermentation type winter jujube health promoting wine and production technique thereof, belong to field of health care food.
Background technology
Winter jujube (also known as Herba amaranthi tricoloris, apple jujube, rock sugar jujube, northern Shandong winter jujube, Zhanhua winter jujube, Huanghua winter jujube) belongs to Rhamnaceae, zizyphus, and being that a high-quality of north Shandong is late-maturing eats kind raw.Winter jujube eat raw good to eat, skin is crisp, fine and tender taste quality is splendid, be that the top grade in current northern deciduous eats kind raw, juice is many without slag, sweet delicate fragrance, soluble solid 35 ~ 38%, and the thick core of meat is little, and edible rate winter jujube reaches 96.1%.Winter jujube vegetal pole is enriched, the amino acid containing 19 kinds of needed by human such as aspartic acid, Threonine, Serines, and total content is 0.985mg/100g; Containing protein 1.65%, food fibre 2.3%, total reducing sugar 17.0%, total flavones 0.26%, nicotinic acid 0.87mg/100g, carotene 1.1mg/kg, vitamins B
10.1mg/kg, vitamins B
22.2mg/kg; Ascorbic content is especially abundant, reaches 352mg/100g, is 70 times of apple Vitamin C content, 100 times of pears, 20 times of Golden jujube, has the good reputation of " vitamin pill of living ".In addition, winter-jujube fruit is also containing the more various trace elements such as VitAVitE, potassium, sodium, iron, copper, have and keep that capillary vessel is unimpeded, the function that prevents vessel wall fragility from increasing, effective in cure for hypertension, Atheromatosis disease, there is effect of anti-cancer.Nutritive value is the hat of all kinds of fruits, has the title of " all kinds of fruits king ".
Winter jujube was planted in Northwest of Shandong and was rapidly developed in recent years, but due to the fresh-keeping of dong jujube time shorter, at present still to eat raw.The short-term of winter jujube made winter jujube price constantly decline in recent years, and winter, a large amount of winter jujube rotted, the serious plantation enthusiasm of having dampened orchard worker, made the winter jujube industry of China face the risk of continuous atrophy.Although the Dong date preserving technology of China achieves certain effect and is applied to practice, but long-time retain costs is expensive, be difficult to the demand adapting to winter jujube industrialized development, therefore develop the theme that exploitation that winter jujube report builds food becomes China's winter jujube industry development, and the development of the winter jujube health promoting wine of nutritive health-care is one of major fields of development.
Herbal medicine is the rarity of Chinese traditional culture, has the herbal medicine of multiple integration of drinking and medicinal herbs to have wide using value in field of health care wine.Wherein matrimony vine is the herbal medicine of China's healthcare field most using value and application prospect, the main medical species of current matrimony vine be lycium barbarum (
lycium barbarum L.), matrimony vine whole body is precious, records " nourishing the liver, improving eyesight, hard smart bone, goes fatigue, and easy color, bleaches, and improving eyesight is calmed the nerves, and makes us long-lived for matrimony vine, kidney-tonifying sperm-generating " according to LI Shi-Zhen Compendium of Material Medica.It is rich in various active material, and lycium barbarum polysaccharide (LBP) is one of its main active ingredient, have increase leukocyte activity, promote that liver cell is newborn, have immunomodulatory, antitumor, protect the liver, step-down, hypoglycemic anti-ageing multiple effect of waiting for a long time.
The present invention with winter jujube for prescription basis, the herbal medicine such as compatibility matrimony vine, hawthorn, mulberry fruit, be aided with wheat bran, high reactivity yeast saccharomyces cerevisiae is utilized to carry out compound fermentation with the Chinese medicine with health protection and therapeutic action, prepare a kind of health promoting wine with winter jujube and the dual health benefit of herbal medicine completely newly, expand the application approach of Chinese herbal health care wine, both maintained the sweet-smelling of wine, remain again the medical health care effect of the materials such as winter jujube, matrimony vine; The nutritious instant edible again of product, alcohol taste drifting fragrance, unique flavor are the very distinctive Chinese herbal health care wines of one, are applicable to multiple crowd and eat.
Summary of the invention
The object of the present invention is to provide a kind of Composite fermentation type winter jujube health promoting wine and production technique thereof, this invention selects winter jujube, matrimony vine, hawthorn, mulberry fruit, wheat bran to be that raw material produces winter jujube health promoting wine by complex ferment production technique, this product vinosity gentleness is tasty and refreshing, unique flavor, be of high nutritive value, natural nutrient component in basic maintenance winter jujube, and be rich in the polysaccharide from winter jujub of needed by human body, polypeptide, multiple amino acids, VITAMIN and mineral substance.
For achieving the above object, the technical solution adopted in the present invention is:
The invention provides a kind of Composite fermentation type winter jujube health promoting wine, it is characterized in that consisting of of fermentation raw material: winter jujube 25 ~ 35 parts, 18 ~ 22 parts, wheat bran, matrimony vine 12 ~ 18 parts, hawthorn 8 ~ 12 parts, 4 ~ 6 parts, mulberry fruit, Root of Kirilow Rhodiola 4 ~ 6 parts, sweet Stevia 4 ~ 6 parts, Herba Epimedii 2 ~ 4 parts, Radix Et Caulis Acanthopanacis Senticosi 1 ~ 3 part, Radix Codonopsis 1 ~ 3 part, gynostemma pentaphylla 1 part, 1 part, shizandra berry, 1 part, Radix Glycyrrhizae.
In described raw material, the treatment process of winter jujube, matrimony vine, hawthorn, mulberry fruit is as follows: get above-mentioned raw materials mixing, add the water of mass ratio 10 times, put into 75 DEG C of water-baths and soak 2h ~ 3h, making beating, add mass ratio 1 ~ 2% polygalacturonase, enzymolysis 2 ~ 3h under 40 ~ 50 DEG C of conditions.
In described raw material, the treatment process of Root of Kirilow Rhodiola, sweet Stevia, Herba Epimedii, Radix Et Caulis Acanthopanacis Senticosi, Radix Codonopsis, gynostemma pentaphylla, shizandra berry, Radix Glycyrrhizae is as follows: impurity is removed in said herbal medicine cleaning, 80 mesh sieves are crossed after pulverizing, add 3 ~ 5 times of pure water, lixiviate 30 ~ 60min under ultrasonic assistant condition, extraction temperature 50 ~ 60 DEG C.
In described raw material, the treatment process of wheat bran is as follows: cross 40 mesh sieves after being pulverized by wheat bran, rinses and removes phytic acid, add mass ratio 1 ~ 2 times of pure water, boiling 30min with water; Then 3 ~ 5 times of pure water are added, pH to 5.5 ~ 7.5 of adjustment Testa Tritici suspension, add Testa Tritici mass ratio 3 ~ 5% α ~ amylase, 2 ~ 3% cellulases, 1 ~ 2% zytase, enzymolysis under ultrasonic assistant effect, hydrolysis temperature 70 ~ 80 DEG C, ultrasonic power 300W, period adopts stirrer at the uniform velocity to stir, and utilizes iodine fluid inspection to starch complete hydrolysis; PH to 8.0 ~ 9.0 of adjustment suspension, add the Sumizyme MP of wheat bran mass ratio 2 ~ 3%, enzymolysis under ultrasonic assistant effect, hydrolysis temperature 50 ~ 60 DEG C, ultrasonic power 300W, and period adopts stirrer at the uniform velocity to stir, and enzymolysis time is 60 ~ 90min.
The invention provides a kind of production technique of Composite fermentation type winter jujube health promoting wine, it is characterized in that possessing and comprise the following steps:
(1) fermented liquid preparation: after being mixed by above-mentioned raw materials, add fermented liquid mass ratio 0.15 ~ 0.20% (NH
4)
2sO
4, 0.10 ~ 0.15% KH
2pO
4, 0.1%MgSO
4;
(2) zymamsis: add the dry yeast after activation in fermented liquid, inoculum size is 6 ~ 10%; Temperature controlled fermentation under 26 ~ 28 DEG C of conditions, fermentation time is 24 ~ 36h;
(3) filter: realize slag liquid by coarse filtration method after fermentation ends and be separated;
(4) ageing: for promoting the stable of wine body and clarification, ageing 10 ~ 20d under 0 ~ 10 DEG C of condition;
(5) composite: the alcohol by volume concentration 8 ~ 10% of adjustment winter jujube health promoting wine, adds 1 ~ 1.5g/L Xylitol, 1 ~ 2g/L oligomeric isomaltose, 5 ~ 10g/L citric acid, 5 ~ 10g/L calcium lactate, 3 ~ 5g/L sucrose;
(6) membrane filtration: the micro-pore-film filtration winter jujube health promoting wine with aperture being 0.15 μm;
(7) sterile filling: filling and sealing obtains Composite fermentation type winter jujube health promoting wine in sterile filling production line.
The invention provides a kind of Composite fermentation type winter jujube health promoting wine and production technique thereof, wherein the product feature of winter jujube health promoting wine is the alcohol by volume concentration 8 ~ 10% of winter jujube health promoting wine, sugar degree≤4 g/L, total acid (in oxysuccinic acid) 5 ~ 8 g/L, volatile acid (with acetometer) < 1.1 g/L, sugar-free extract >=18.6g/L: unique strong natural Zao is fragrant for Composite fermentation type winter jujube health promoting wine, release natural nutrition is between lips and teeth, color and luster is amber, crystal clear, entrance is soft pure and honest, comfortable tasty and refreshing, all tastes are coordinated, not only remain the original nutrition of winter jujube and pharmaceutical use, and by with matrimony vine, wheat bran, hawthorn, the synergy of the herbal medicine such as mulberries, be easier to absorption of human body.
The invention provides a kind of Composite fermentation type winter jujube health promoting wine and production technique thereof, wherein the product of winter jujube health promoting wine have delay senility, skin maintenance, enhancing body immunologic function, benefiting qi and nourishing blood, reducing blood sugar and blood fat, relieving mental strain and helping sleep, the effect such as antitumor, liver protecting; Transformation Application of the present invention not only can change drinks consumption result, meet the demand of the people to health-care food, be of value to national health, and high-valuedly can make full use of the winter jujube resource bringing severe contamination to ocean environment, realize the higher value application of winter jujube resource.
The invention provides a kind of Composite fermentation type winter jujube health promoting wine and production technique thereof, it is advantageous that: one is add wheat bran in complex ferment, not only ensure that the content of sugar in fermented liquid, and make to be rich in winter jujube health promoting wine the nutritive ingredient such as aqueous soluble dietary, forulic acid, oligoxylans with multiple efficacies such as reducing blood-fat is hypotensive, fat-reducing; Two is the biologically active substances such as polysaccharide, saponin, flavones, alkaloid in the herbal medicine such as technique extraction Root of Kirilow Rhodiola, sweet Stevia, Herba Epimedii, Radix Et Caulis Acanthopanacis Senticosi, Radix Codonopsis, gynostemma pentaphylla, shizandra berry, the Radix Glycyrrhizae of employing ultrasonic-assisted extraction, improve the extraction yield of herbal medicine active substance, improve the nutritive value of winter jujube health promoting wine; Three is adopt complex ferment technique, compares health promoting wine and blends production technique and have more advantage, product taste and trophic level higher; Four is the production technique adopting micro-pore-film filtration, degerming, good impurity removing effect, and product clarity is high, and sterilising effect is thorough, and instead of traditional pasteurization, product Middle nutrition cost allowance is little.
The invention provides a kind of Composite fermentation type winter jujube health promoting wine and production technique thereof, achieve unforeseeable technique effect.One is add winter jujube, wheat bran, Root of Kirilow Rhodiola, sweet Stevia, Herba Epimedii, Radix Et Caulis Acanthopanacis Senticosi, Radix Codonopsis, gynostemma pentaphylla, shizandra berry, Radix Glycyrrhizae in fermented health-care liquor raw material, different herbal medicine nature and flavor are different, effect also exists huge difference, complicated interaction relationship is there is after different herbal medicine combinations, and proportioning between herbal medicine is closer, different ratio also will make monarch relation that substantial change occurs, thus make the relation generation material alterations of composite Chinese herbal.The application's wheat bran and adding of herbal medicine pass through to there is complicated interaction relationship to each other with winter jujube, pass through rational proportion, make the relation generation material alterations of Composite fermentation type winter jujube health promoting wine, under detected result shows same process condition, the total antioxidant capacity of simple winter jujube health promoting wine is 183.87 ± 7.14U/mL, and the total antioxidant capacity of the application's Composite fermentation type winter jujube health promoting wine reaches 248.69 ± 6.85U/mL, achieve unforeseeable technique effect, change the total antioxidant capacity that herbal raw material composition significantly can reduce health promoting wine; (2) fermentation raw material have employed Ultrasonic Wave-Assisted Extraction and enzymolysis process, and in fermented substrate, with the addition of (NH
4)
2sO
4, KH
2pO
4, MgSO
4etc. the inorganic salt somatomedin that can promote yeast growth, accelerate the metabolic process of yeast in fermented substrate, polysaccharide in degradable fermented slurries, food fibre etc., enrich the functionally active materials such as the functional polysaccharide in winter jujube fermented drink, oligosaccharides, soluble dietary fibre, to make in winter jujube fermented health-care wine saponin extraction rate reached to 92.5%, functional polysaccharide extraction rate reached to 91.57%, soluble dietary fibre content increases by 35.47%; (3) after membrane filtration, direct sterile filling technique also can reduce the loss of high temperature to the functionally active such as polysaccharide, saponin material, sugar-free extract>=18.6g/L in Composite fermentation type winter jujube health promoting wine in the application, is significantly higher than sugar-free extract content (12-15g/L) in general health promoting wine.
Embodiment
embodiment 1:
A production technique for Composite fermentation type winter jujube health promoting wine, possesses and comprises the following steps:
(1) get the raw materials ready: get the raw materials ready in winter jujube 30 parts, 20 parts, wheat bran, matrimony vine 15 parts, hawthorn 10 parts, 5 parts, mulberry fruit, Root of Kirilow Rhodiola 5 parts, sweet Stevia 5 parts, Herba Epimedii 3 parts, Radix Et Caulis Acanthopanacis Senticosi 2 parts, Radix Codonopsis 2 parts, gynostemma pentaphylla 1 part, 1 part, shizandra berry, Radix Glycyrrhizae 1 part of ratio;
(2) raw materials pretreatment, the attribute different according to raw material processes raw material respectively:
1. in described raw material, the treatment process of winter jujube, matrimony vine, hawthorn, mulberry fruit is as follows: get above-mentioned raw materials mixing, add the water of mass ratio 10 times, put into 75 DEG C of water-baths and soak 2.5h, making beating, adds mass ratio 1.5% polygalacturonase, enzymolysis 2.5h under 40 ~ 50 DEG C of conditions;
2. in described raw material, the treatment process of Root of Kirilow Rhodiola, sweet Stevia, Herba Epimedii, Radix Et Caulis Acanthopanacis Senticosi, Radix Codonopsis, gynostemma pentaphylla, shizandra berry, Radix Glycyrrhizae is as follows: impurity is removed in said herbal medicine cleaning, 80 mesh sieves are crossed after pulverizing, add 4 times of pure water, lixiviate 45min under ultrasonic assistant condition, extraction temperature 50 ~ 60 DEG C;
3. in described raw material, the treatment process of wheat bran is as follows: cross 40 mesh sieves after being pulverized by wheat bran, rinses and removes phytic acid, add mass ratio 1.5 times of pure water, boiling 30min with water; Then 4 times of pure water are added, pH to 5.5 ~ 7.5 of adjustment Testa Tritici suspension, add Testa Tritici mass ratio 4% α ~ amylase, 2.5% cellulase, 1.5% zytase, enzymolysis under ultrasonic assistant effect, hydrolysis temperature 70 ~ 80 DEG C, ultrasonic power 300W, period adopts stirrer at the uniform velocity to stir, and utilizes iodine fluid inspection to starch complete hydrolysis; PH to 8.0 ~ 9.0 of adjustment suspension, add the Sumizyme MP of wheat bran mass ratio 2.5%, enzymolysis under ultrasonic assistant effect, hydrolysis temperature 50 ~ 60 DEG C, ultrasonic power 300W, and period adopts stirrer at the uniform velocity to stir, and enzymolysis time is 75min;
(3) fermented liquid preparation: after being mixed by above-mentioned raw materials, add fermented liquid mass ratio 0.18% (NH
4)
2sO
4, 0.12% KH
2pO
4, 0.1%MgSO
4;
(4) zymamsis: add the dry yeast after activation in fermented liquid, inoculum size is 8%; Temperature controlled fermentation under 26 ~ 28 DEG C of conditions, fermentation time is 30h;
(5) filter: realize slag liquid by coarse filtration method after fermentation ends and be separated;
(6) ageing: for promoting the stable of wine body and clarification, ageing 15d under 0 ~ 10 DEG C of condition;
(7) composite: the alcohol by volume concentration 8 ~ 10% of adjustment winter jujube health promoting wine, adds 1.2g/L Xylitol, 1.5g/L oligomeric isomaltose, 7.5g/L citric acid, 7.5g/L calcium lactate, 4g/L sucrose;
(8) membrane filtration: the micro-pore-film filtration winter jujube health promoting wine with aperture being 0.15 μm;
(9) sterile filling: filling and sealing obtains Composite fermentation type winter jujube health promoting wine in sterile filling production line.
embodiment 2:
A production technique for Composite fermentation type winter jujube health promoting wine, possesses and comprises the following steps:
(1) get the raw materials ready: get the raw materials ready in winter jujube 35 parts, 18 parts, wheat bran, matrimony vine 18 parts, hawthorn 8 parts, 6 parts, mulberry fruit, Root of Kirilow Rhodiola 4 parts, sweet Stevia 6 parts, Herba Epimedii 2 parts, Radix Et Caulis Acanthopanacis Senticosi 3 parts, Radix Codonopsis 1 part, gynostemma pentaphylla 1 part, 1 part, shizandra berry, Radix Glycyrrhizae 1 part of ratio;
(2) raw materials pretreatment, the attribute different according to raw material processes raw material respectively:
1. in described raw material, the treatment process of winter jujube, matrimony vine, hawthorn, mulberry fruit is as follows: get above-mentioned raw materials mixing, add the water of mass ratio 10 times, put into 75 DEG C of water-baths and soak 3h, making beating, adds mass ratio 2% polygalacturonase, enzymolysis 2h under 40 ~ 50 DEG C of conditions;
2. in described raw material, the treatment process of Root of Kirilow Rhodiola, sweet Stevia, Herba Epimedii, Radix Et Caulis Acanthopanacis Senticosi, Radix Codonopsis, gynostemma pentaphylla, shizandra berry, Radix Glycyrrhizae is as follows: impurity is removed in said herbal medicine cleaning, 80 mesh sieves are crossed after pulverizing, add 5 times of pure water, lixiviate 30min under ultrasonic assistant condition, extraction temperature 50 ~ 60 DEG C;
3. in described raw material, the treatment process of wheat bran is as follows: cross 40 mesh sieves after being pulverized by wheat bran, rinses and removes phytic acid, add mass ratio 2 times of pure water, boiling 30min with water; Then 5 times of pure water are added, pH to 5.5 ~ 7.5 of adjustment Testa Tritici suspension, add Testa Tritici mass ratio 5% α ~ amylase, 3% cellulase, 2% zytase, enzymolysis under ultrasonic assistant effect, hydrolysis temperature 70 ~ 80 DEG C, ultrasonic power 300W, period adopts stirrer at the uniform velocity to stir, and utilizes iodine fluid inspection to starch complete hydrolysis; PH to 8.0 ~ 9.0 of adjustment suspension, add the Sumizyme MP of wheat bran mass ratio 3%, enzymolysis under ultrasonic assistant effect, hydrolysis temperature 50 ~ 60 DEG C, ultrasonic power 300W, and period adopts stirrer at the uniform velocity to stir, and enzymolysis time is 60min;
(3) fermented liquid preparation: after being mixed by above-mentioned raw materials, add fermented liquid mass ratio 0.20% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4;
(4) zymamsis: add the dry yeast after activation in fermented liquid, inoculum size is 10%; Temperature controlled fermentation under 26 ~ 28 DEG C of conditions, fermentation time is 24h;
(5) filter: realize slag liquid by coarse filtration method after fermentation ends and be separated;
(6) ageing: for promoting the stable of wine body and clarification, ageing 20d under 0 ~ 10 DEG C of condition;
(7) composite: the alcohol by volume concentration 8 ~ 10% of adjustment winter jujube health promoting wine, adds 1.5g/L Xylitol, 2g/L oligomeric isomaltose, 10g/L citric acid, 10g/L calcium lactate, 5g/L sucrose;
(8) membrane filtration: the micro-pore-film filtration winter jujube health promoting wine with aperture being 0.15 μm;
(9) sterile filling: filling and sealing obtains Composite fermentation type winter jujube health promoting wine in sterile filling production line.
embodiment 3:
A production technique for Composite fermentation type winter jujube health promoting wine, possesses and comprises the following steps:
(1) get the raw materials ready: get the raw materials ready in winter jujube 25 parts, 22 parts, wheat bran, matrimony vine 12 parts, hawthorn 12 parts, 4 parts, mulberry fruit, Root of Kirilow Rhodiola 6 parts, sweet Stevia 4 parts, Herba Epimedii 4 parts, Radix Et Caulis Acanthopanacis Senticosi 1 part, Radix Codonopsis 3 parts, gynostemma pentaphylla 1 part, 1 part, shizandra berry, Radix Glycyrrhizae 1 part of ratio;
(2) raw materials pretreatment, the attribute different according to raw material processes raw material respectively:
1. in described raw material, the treatment process of winter jujube, matrimony vine, hawthorn, mulberry fruit is as follows: get above-mentioned raw materials mixing, add the water of mass ratio 10 times, put into 75 DEG C of water-baths and soak 2h, making beating, adds mass ratio 1% polygalacturonase, enzymolysis 3h under 40 ~ 50 DEG C of conditions;
2. in described raw material, the treatment process of Root of Kirilow Rhodiola, sweet Stevia, Herba Epimedii, Radix Et Caulis Acanthopanacis Senticosi, Radix Codonopsis, gynostemma pentaphylla, shizandra berry, Radix Glycyrrhizae is as follows: impurity is removed in said herbal medicine cleaning, 80 mesh sieves are crossed after pulverizing, add 3 times of pure water, lixiviate 60min under ultrasonic assistant condition, extraction temperature 50 ~ 60 DEG C;
3. in described raw material, the treatment process of wheat bran is as follows: cross 40 mesh sieves after being pulverized by wheat bran, rinses and removes phytic acid, add mass ratio 1 times of pure water, boiling 30min with water; Then 3 times of pure water are added, pH to 5.5 ~ 7.5 of adjustment Testa Tritici suspension, add Testa Tritici mass ratio 3% α ~ amylase, 2% cellulase, 1% zytase, enzymolysis under ultrasonic assistant effect, hydrolysis temperature 70 ~ 80 DEG C, ultrasonic power 300W, period adopts stirrer at the uniform velocity to stir, and utilizes iodine fluid inspection to starch complete hydrolysis; PH to 8.0 ~ 9.0 of adjustment suspension, add the Sumizyme MP of wheat bran mass ratio 2%, enzymolysis under ultrasonic assistant effect, hydrolysis temperature 50 ~ 60 DEG C, ultrasonic power 300W, and period adopts stirrer at the uniform velocity to stir, and enzymolysis time is 90min;
(3) fermented liquid preparation: after being mixed by above-mentioned raw materials, add fermented liquid mass ratio 0.15 ~ 0.20% (NH
4)
2sO
4, 0.10 ~ 0.15% KH
2pO
4, 0.1%MgSO
4;
(4) zymamsis: add the dry yeast after activation in fermented liquid, inoculum size is 6%; Temperature controlled fermentation under 26 ~ 28 DEG C of conditions, fermentation time is 36h;
(5) filter: realize slag liquid by coarse filtration method after fermentation ends and be separated;
(6) ageing: for promoting the stable of wine body and clarification, ageing 10d under 0 ~ 10 DEG C of condition;
(7) composite: the alcohol by volume concentration 8 ~ 10% of adjustment winter jujube health promoting wine, adds 1g/L Xylitol, 1g/L oligomeric isomaltose, 5g/L citric acid, 5g/L calcium lactate, 3g/L sucrose;
(8) membrane filtration: the micro-pore-film filtration winter jujube health promoting wine with aperture being 0.15 μm;
(9) sterile filling: filling and sealing obtains Composite fermentation type winter jujube health promoting wine in sterile filling production line.
Above embodiment only for illustration of technical scheme of the present invention, but not is limited; Although be described in detail by invention with reference to previous embodiment, for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement has been carried out to wherein portion of techniques feature; And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (1)
1. a Composite fermentation type winter jujube health promoting wine, is characterized in that production technique possesses and comprises the following steps:
(1) get the raw materials ready: get the raw materials ready in winter jujube 25 ~ 35 parts, 18 ~ 22 parts, wheat bran, matrimony vine 12 ~ 18 parts, hawthorn 8 ~ 12 parts, 4 ~ 6 parts, mulberry fruit, Root of Kirilow Rhodiola 4 ~ 6 parts, sweet Stevia 4 ~ 6 parts, Herba Epimedii 2 ~ 4 parts, Radix Et Caulis Acanthopanacis Senticosi 1 ~ 3 part, Radix Codonopsis 1 ~ 3 part, gynostemma pentaphylla 1 part, 1 part, shizandra berry, Radix Glycyrrhizae 1 part of ratio;
(2) raw materials pretreatment, the attribute different according to raw material processes raw material respectively:
1. in described raw material, the treatment process of winter jujube, matrimony vine, hawthorn, mulberry fruit is as follows: get above-mentioned raw materials mixing, add the water of mass ratio 10 times, put into 75 DEG C of water-baths and soak 2h ~ 3h, making beating, add mass ratio 1 ~ 2% polygalacturonase, enzymolysis 2 ~ 3h under 40 ~ 50 DEG C of conditions;
2. in described raw material, the treatment process of Root of Kirilow Rhodiola, sweet Stevia, Herba Epimedii, Radix Et Caulis Acanthopanacis Senticosi, Radix Codonopsis, gynostemma pentaphylla, shizandra berry, Radix Glycyrrhizae is as follows: impurity is removed in said herbal medicine cleaning, 80 mesh sieves are crossed after pulverizing, add 3 ~ 5 times of pure water, lixiviate 30 ~ 60min under ultrasonic assistant condition, extraction temperature 50 ~ 60 DEG C;
3. in described raw material, the treatment process of wheat bran is as follows: cross 40 mesh sieves after being pulverized by wheat bran, rinses and removes phytic acid, add mass ratio 1 ~ 2 times of pure water, boiling 30min with water; Then 3 ~ 5 times of pure water are added, pH to 5.5 ~ 7.5 of adjustment Testa Tritici suspension, add Testa Tritici mass ratio 3 ~ 5% α ~ amylase, 2 ~ 3% cellulases, 1 ~ 2% zytase, enzymolysis under ultrasonic assistant effect, hydrolysis temperature 70 ~ 80 DEG C, ultrasonic power 300W, period adopts stirrer at the uniform velocity to stir, and utilizes iodine fluid inspection to starch complete hydrolysis; PH to 8.0 ~ 9.0 of adjustment suspension, add the Sumizyme MP of wheat bran mass ratio 2 ~ 3%, enzymolysis under ultrasonic assistant effect, hydrolysis temperature 50 ~ 60 DEG C, ultrasonic power 300W, and period adopts stirrer at the uniform velocity to stir, and enzymolysis time is 60 ~ 90min;
(3) fermented liquid preparation: after being mixed by above-mentioned raw materials, add fermented liquid mass ratio 0.15 ~ 0.20% (NH
4)
2sO
4, 0.10 ~ 0.15% KH
2pO
4, 0.1%MgSO
4;
(4) zymamsis: add the dry yeast after activation in fermented liquid, inoculum size is 6 ~ 10%; Temperature controlled fermentation under 26 ~ 28 DEG C of conditions, fermentation time is 24 ~ 36h;
(5) filter: realize slag liquid by coarse filtration method after fermentation ends and be separated;
(6) ageing: for promoting the stable of wine body and clarification, ageing 10 ~ 20d under 0 ~ 10 DEG C of condition;
(7) composite: the alcohol by volume concentration 8 ~ 10% of adjustment winter jujube health promoting wine, adds 1 ~ 1.5g/L Xylitol, 1 ~ 2g/L oligomeric isomaltose, 5 ~ 10g/L citric acid, 5 ~ 10g/L calcium lactate, 3 ~ 5g/L sucrose;
(8) membrane filtration: the micro-pore-film filtration winter jujube health promoting wine with aperture being 0.15 μm;
(9) sterile filling: filling and sealing obtains Composite fermentation type winter jujube health promoting wine in sterile filling production line.
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| CN104928140B (en) | 2017-05-24 |
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