CN104928141B - A kind of preparation method of black fruit fructus lycii honey fruit wine - Google Patents

A kind of preparation method of black fruit fructus lycii honey fruit wine Download PDF

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CN104928141B
CN104928141B CN201510420649.3A CN201510420649A CN104928141B CN 104928141 B CN104928141 B CN 104928141B CN 201510420649 A CN201510420649 A CN 201510420649A CN 104928141 B CN104928141 B CN 104928141B
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honey
wine
fructus lycii
mixed
black fruit
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CN201510420649.3A
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CN104928141A (en
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李建颖
梁坤
杜康龙
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天津商业大学
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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
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/25Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
    • A61K36/258Panax (ginseng)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/28Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/48Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/484Glycyrrhiza (licorice)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/72Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
    • A61K36/725Ziziphus, e.g. jujube
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/73Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A61K36/734Crataegus (hawthorn)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/73Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A61K36/738Rosa (rose)
    • 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 discloses a kind of preparation method of black fruit fructus lycii honey fruit wine, it is desirable to provide a kind of preparation method of the fruit wine with the effect of nourishing qi and blood, delaying senility, beautifying face and moistering lotion.Radix Codonopsis honey and Radix Astragali honey are mixed, add charcoal absorption;Blending honey is diluted, passes through membrane filter;Filtrate passes through vacuum film centrifugal evaporator;Black fruit fructus lycii is squeezed the juice and adds pectinase enzymatic hydrolysis;Centrifugal filtration;Stirred blending honey is added in the clarified solution of gained;Red matrimony vine and sea-buckthorn beating are mixed;Black fruit fructus lycii pomace pericarp and sea-buckthorn are added into blending honey with red matrimony vine mixed serum, heat sterilization, adjust pH value;Mixed liquor is added into SO2And high sugar yeast fermentation;By wine liquid tank switching ageing;Radix glycyrrhizae, rose, hawthorn, jujube nucleus, STEVIA REBAUDIANA and American Ginseng are added extraction is shaken in fermented wine;By honey and the mixed liquor and extraction wine liquid mixing preparation of black fruit fructus lycii enzymolysis liquid, the sugared ratio of adjustment acid, filtration sterilization, nitrogen-filled packaging, finished product is obtained.

Description

A kind of preparation method of black fruit fructus lycii honey fruit wine
Technical field
The present invention relates to technical field of beverage production, more particularly to a kind of preparation method of black fruit fructus lycii honey fruit wine.
Background technology
It using fresh fruit is raw material that fruit wine, which is, in the case where preserving the original nutritional ingredient of fruit, utilizes spontaneous fermentation Or artificial addition saccharomycete has health care, auxotype wine come what is decomposed sugar and produce.Fruit wine is with its unique flavor and color Pool, turn into new consumption fashion.
The limpid transparent, sour and sweet palatability of fruit wine, mellow pure and free from extraneous odour, have the distinctive fragrance of former fruit, with white wine, beer Other drinks such as wine are compared, and the nutritive value of fruit wine is higher, and substantial amounts of polyphenol is contained in fruit wine, can play suppression fat in people The effect accumulated in body, it contains needed by human body several amino acids and vitamin B1、B2, the ore deposit such as vitamin C and iron, potassium, magnesium, zinc Matter-element element, although containing alcohol in fruit wine, content compares very low, generally 5 to 10 degree, highest with white wine and grape wine Also only have 14 degree, suitably drink fruit wine and health be good.
Hydromel has the cultural deposits of nearly 3000, and wine body has nutritive body-building, nourishing and body-strengthening, health and beauty, prolonged in addition The feature of slow aging, is increasingly favored by numerous consumers.Current drink Low-alcohol, the trend of health and hydromel day So, the characteristics of green, healthy, combines together, and winning numerous consumer groups for such a wine releases bigger space.In the elderly Large percentage shared by middle alcohol user.But gradually dropped in face of decreased organ function in their physiological changes and metabolic capabilities Low objective reality, drinks low wine in right amount, can quite be benefited with blood gas, strong god's resisting cold.The often small jealous woman of thin product, not only makes The happy gas of people god relaxes, moreover it is possible to increases gastric secretion, promotes digesting and assimilating for food, and expansible thin vessels improve blood circulation.
Fermented Fruit Wine on the market typically uses the mode such as single fruit juice fermentation, supplement sugar belt leather fermentation to carry out at present Associated production.During the fermentation, the reproducibility such as anthocyanidin composition is easily oxidized.Losing, reproducibility composition is functional simultaneously Bad smell and color and luster are produced, product quality is received extreme influence.And the species of hydromel is single, market can not be met Diversified demand.
The content of the invention
Qi and blood is nourished in view of the technical drawbacks of the prior art, it is an object of the present invention to provide one kind has, is subtracted The preparation method of the black fruit fructus lycii honey fruit wine of the effect of slow aging, beautifying face and moistering lotion.
Technical scheme is used by realize the purpose of the present invention:
A kind of preparation method of black fruit fructus lycii honey fruit wine, comprises the following steps:
(1) Radix Codonopsis honey and Radix Astragali honey are heated separately to 40-50 DEG C, filtered while hot in water-tight equipment, go to clean Matter and dead honeybee;
(2) the Radix Codonopsis honey and Radix Astragali honey obtained step (1) is according to weight ratio 1:1-1:5 is well mixed, and keeps 40-50℃;Add 1-3% activated carbons uniformly to mix, adsorb 0.5-3h, remove the bad smell in honey, then be removed by filtration Activated carbon granule;
(3) blending honey for obtaining step (2) dilutes 20-30 times, passes through 0.45-0.65 μm of membrane filter;Gained Filtrate again by vacuum film centrifugal evaporator, wherein, the vacuum of vacuum film centrifugal evaporator for -0.095~- 0.092MPa, rotating speed 300r/min, temperature are 50-60 DEG C, and the water content for controlling gained blending honey is 15-18%;
(4) fresh black fruit fructus lycii is squeezed the juice, adds pectinase enzymatic hydrolysis afterwards, wherein, the addition of the pectase is 1%, hydrolysis temperature is 40 DEG C, enzymolysis time 1-2h;Gained enzymolysis liquid centrifuges under conditions of being 1500r/min in 4 DEG C, rotating speed Filtering, by 0.45-0.65 μm of membrane filter at 4 DEG C, it is standby to seal lucifuge at 4 DEG C of clarified solution for filtered fluid after centrifugation, Pericarp pomace is standby;
(5) blending honey for being 15-17% by the water content added in the clarified solution obtained by step (4) obtained by step (3) It is uniformly mixing to obtain mixed liquor, the weight ratio of clarified solution and blending honey is 1:1-1:5, the water content for controlling mixed liquor is 20- 23%, seal at 4 DEG C and be kept in dark place;
(6) it is 1 according to weight ratio by new scarlet matrimony vine and sea-buckthorn beating:1-5:1 ratio is mixed, and storage is sealed at 4 DEG C Deposit;
(7) by caused black fruit fructus lycii pomace pericarp in step (4) and the sea-buckthorn in step (6) and red matrimony vine mixed serum The blending honey added in step (3), adds water to mix, and is heated to 85 DEG C, 30min sterilizings, lemon acid for adjusting pH value is 3.5- 4.0;Wherein, black fruit fructus lycii pomace pericarp:Sea-buckthorn and red matrimony vine mixed serum:Blending honey is 1:1:4, by adding water management institute The sugar content for obtaining mixed liquor is 20-25%;
(8) mixed liquor obtained by step (7) is added in fermentation tank, adds SO2 and high sugar yeast, SO2 addition are 0.3g/L, the inoculum concentration of high sugar yeast is 5-9%, and fermentation temperature is 25-28 DEG C, time 5-8d;
(9) the wine liquid tank switching ageing 90d for obtaining step (8), fermentation ends, staticly settles, takes supernatant to pass through 0.35- 0.45 μm of membrane filter filtering, shifts in wine storage tank and stores, and storage temperature is 8-13 DEG C, humidity 80-90%;
(10) after drying appropriate radix glycyrrhizae, rose, hawthorn, jujube nucleus, STEVIA REBAUDIANA and American Ginseng, crush and screen respectively;Its Middle radix glycyrrhizae, red matrimony vine, rose, hawthorn, jujube nucleus and American Ginseng are 80-150 mesh, STEVIA REBAUDIANA 40-60 mesh, are stored for future use;
(11) component of step (10) is proportionally added into concussion extraction 24h, material in the fermented wine obtained by step (9) Liquor ratio is 1:10, temperature is 35 DEG C, extract solution centrifugation 15min, takes supernatant to be filtered by 0.35-0.45 μm of membrane filter, Filtrate is kept in dark place for extraction wine liquid sealing;
(12) honey in step (5) and the extraction wine liquid obtained by the mixed liquor and step (11) of black fruit fructus lycii enzymolysis liquid are mixed Allotment is closed, adds 0.01-1.5% Tea Polyphenols, citric acid and the sugared ratio of white granulated sugar adjustment acid is added, uses 0.35-0.45 μm Membrane filter carries out membrane filtration, filtrate sterilizing, nitrogen-filled packaging, obtains black fruit fructus lycii honey fruit wine finished product.
Compared with prior art, the beneficial effects of the invention are as follows:
1st, fruit wine of the invention uses a variety of natural plants to be prepared for raw material, and in formula, black fruit fructus lycii contains abundant OPC, anthocyanidin, these materials all have it is anti-oxidant, remove free radical and other effects, have for anti-aging, beautifying face and moistering lotion Good effect.Red matrimony vine has nourishing liver and kidney, benefiting shrewd head, anti-aging, regulation immunity and other effects.Contain 300 in rose Various chemical components, such as alcohol of fragrance, aldehyde, aliphatic acid, phenol and oil and fat containing essence, are often eaten in rose product and are waken up with soft liver Stomach, promoting blood circulation of having a respite, beautifying face and moistering lotion, make us refreshing refreshing.Hawthorn, food digesting stomach fortifying, scattered stasis, change turbid lipid-loweringing.Jujube nucleus being capable of calming heart Calm the nerves, nourishing the liver, arrest sweating.STEVIA REBAUDIANA can with fat-reducing and beauty, nourishing Yin and promoting production of body fluid, help digest, promote pancreas, spleen and stomach function and heat-clearing solution Poison.Archaism cloud:" American Ginseng is cool in nature and mends, and all ginsengs to be used can all use it without the warm person by ginseng ".Therefore mend without it is dry be west The special feature of American ginseng.Radix glycyrrhizae, the traditional Chinese medical science think that radix glycyrrhizae has the effect of invigorating middle warmer and replenishing QI, coordinating the drug actions of a prescription, are " state are old " in Chinese medicine, are One of the most frequently used Chinese medicinal material, most of Traditional Chinese medicinal prescription have all been arranged in pairs or groups radix glycyrrhizae, especially because its sweet taste can cover other medicines The toil taste of material.Radix Astragali honey and Radix Codonopsis honey its in addition to the characteristic for having honey, it is stagnant to stomach and intestine more beneficial to bowl spares, nourishing generate fluid Receive feel bad, be weakness of the spleen and the stomach, qi-blood deficiency has auxiliary curative effect.Mutual compatibility between above integration of drinking and medicinal herbs component, can play beauty Beauty treatment, nourish qi and blood the effect of.
2. the preparation method of the black fruit fructus lycii honey fruit wine of the present invention, different processing is taken for different active ingredient Technique and condition, active ingredient is set to be obtained utilization completely;Membrane filtration sterilization technology is used in whole process, retains temperature-sensitive Property, functional components;Packed again using vacuum nitrogen when filling, starvation make aromatic odor be unlikely to the time and Scatter and disappear, and optimal protection is obtained for the strong active ingredient of the reproducibilities such as its procyanidins, anthocyanidin.
Embodiment
The present invention is described in further detail below in conjunction with specific embodiment.
Embodiment 1
(1) Radix Codonopsis honey 15kg, Radix Astragali honey 15kg are separately heated to 45 DEG C, used while hot in water-tight equipment aperture for The nylon net filter of 100 mesh, filter off the materials such as impurity, dead honeybee.
(2) the Radix Codonopsis honey in step (1) and Radix Astragali honey are well mixed, and are kept for 45 DEG C.Add 3% activated carbon Uniformly mixing, 2h is adsorbed, remove the bad smell in honey, activated carbon granule is removed by filtration.
(3) blending honey for obtaining step (2) dilutes 30 times, passes through 0.45 μm of membrane filter.Gained filtrate is again By vacuum film centrifugal evaporator, vacuum is -0.095MPa, and rotating speed 300r/min, temperature is 50 DEG C, control gained The water content 15% of blending honey.
(4) fresh black fruit fructus lycii is weighed 15kg, cleans, squeeze the juice, addition pectase is digested, fruit by selecting The addition of glue enzyme is 1%, and hydrolysis temperature is 40 DEG C, enzymolysis time 1.5h, afterwards, in 4 DEG C, rotating speed be 1500r/min Under the conditions of centrifugal filtration, again by 0.45 μm of membrane filter at a temperature of this, (4 DEG C) sealing lucifuges of clarified solution low temperature are standby, Pericarp pomace low temperature (4 DEG C) stores for future use.
(5) the blending honey 10kg for taking the clarified solution 7.5kg obtained by step (4) to add obtained by step (3) stirs, and controls The water content of system gained mixed liquor is 20%, and low temperature seal is kept in dark place (4 DEG C).
(6) clean, intact red matrimony vine, sea-buckthorn are selected, weighs the red matrimony vines of 3.5kg, 1.5kg fructus hippophaes, respectively by its dozen Slurry, mixing, low temperature seal storage (4 DEG C).
(7) by the black fruit fructus lycii pomace pericarp obtained by step (4), the sea-buckthorn obtained by step (6) and red matrimony vine mixed serum The blending honey 20kg obtained by step (3) is added, adds water to mix, is heated to 85 DEG C, 30min sterilizes, and lemon acid for adjusting pH value is 3.7.Wherein, according to weight ratio, black fruit fructus lycii pomace pericarp:Sea-buckthorn and red matrimony vine mixed serum:Blending honey is 1:1:4, lead to It is 25% to cross amount of water and control sugar content in mixed liquor.
(8) mixed liquor obtained by step (7) is added in fermentation tank, adds SO2Fermented with high sugar yeast, wherein, SO2's Addition is 0.3g/L, high sugar yeast inoculum concentration 7%, 26 DEG C of fermentation temperature, time 6d.
(9) wine liquid in step (8) is poured in down a chimney into ageing 90d.Fermentation ends, staticly settle, take supernatant by 0.45 μm thin Film filter filters, and shifts in wine storage tank and stores, and storage temperature is 8 DEG C, humidity 80%.
(10) by after radix glycyrrhizae, rose, hawthorn, jujube nucleus, STEVIA REBAUDIANA and American Ginseng conventional drying, fermented by step (9) Liquid total amount, radix glycyrrhizae 0.5%, rose 1%, hawthorn 2%, jujube nucleus 0.3%, STEVIA REBAUDIANA 0.5%, American Ginseng are weighed by weight proportion 0.7% crushes and screens respectively.Wherein radix glycyrrhizae, red matrimony vine, rose, hawthorn, jujube nucleus, American Ginseng is 80-150 mesh, STEVIA REBAUDIANA 40- 60 mesh.
(11) each component in step (10) is added to concussion extraction 24h, material in the fermented wine obtained by step (9) Liquor ratio 1:10,35 DEG C of temperature, extract solution centrifugation 15min, take supernatant to be filtered by 0.45 μm of membrane filtration, filtrate is extraction wine Liquid-tight envelope is kept in dark place.
(12) the extraction wine for obtaining the mixed liquor and step (11) of blending honey in step (5) and black fruit fructus lycii enzymolysis liquid Liquid presses 1:7 mixing preparations, Tea Polyphenols 0.85% is added, add citric acid and the sugared ratio of white granulated sugar adjustment acid, use 0.45 μm of film Membrane filtration is filtered, after filtrate sterilization treatment, nitrogen-filled packaging, obtains black fruit fructus lycii honey fruit wine finished product.
Embodiment 2
(1) Radix Codonopsis honey 10kg and Radix Astragali honey 10kg are separately heated to 45 DEG C, use aperture while hot in water-tight equipment For the nylon net filter of 100 mesh, the materials such as impurity, dead honeybee are filtered off.
(2) honey obtained by step (1) is well mixed, and is kept for 45 DEG C.Add 2% activated carbon uniformly to mix, adsorb 2h, The bad smell in honey is removed, activated carbon granule is removed by filtration.
(3) blending honey obtained by step (2) is diluted 25 times, passes through 0.45 μm of membrane filter.Filtrate passes through vacuum again Film centrifugal evaporator, vacuum -0.094MPa, rotating speed 300r/min, temperature 50 C, control blending honey water content 16%.
(4) fresh black fruit fructus lycii is weighed 12kg, cleans, squeeze the juice, carried out using pectase at enzymolysis by selecting Reason, the addition of pectase is 1%, 40 DEG C of hydrolysis temperature, enzymolysis time 1.5h.In 4 DEG C, rotating speed 1500r/min centrifugal filtrations, By 0.45 μm of membrane filter at a temperature of this, (4 DEG C) sealing lucifuges of clarified solution low temperature are standby, (4 DEG C) storages of pericarp pomace low temperature Deposit standby.
(5) the blending honey 10kg added obtained by step (3) of the clarified solution 8kg obtained by step (4) are stirred, controlled Water content 20%, low temperature seal are kept in dark place (4 DEG C).
(6) clean, fresh intact red matrimony vine, sea-buckthorn are selected, weighs the red matrimony vines of 2kg, 1kg fructus hippophaes, be beaten respectively, Mixing, low temperature seal storage (4 DEG C).
(7) sea-buckthorn in black fruit fructus lycii pomace pericarp, step (6) obtained by step (4) is added with red matrimony vine mixed serum and walked Suddenly blending honey 10kg obtained by (3), adds water to mix, and is heated to 85 DEG C, 30min sterilizings, lemon acid for adjusting pH value is 3.7.Wherein, By weight black fruit fructus lycii pomace pericarp:Sea-buckthorn and red matrimony vine mixed serum:Blending honey=1:1:4, controlled by amount of water Sugar content 22% in mixed liquor.
(8) mixed liquor obtained by step (7) is added in fermentation tank, adds SO2Fermented with high sugar yeast.Wherein, SO2Addition be 0.3g/L, high sugar yeast inoculum concentration 6%, 26 DEG C of fermentation temperature, time 5d.
(9) wine liquid in step (8) is poured in down a chimney into ageing 90d.Fermentation ends, staticly settle, take supernatant by 0.45 μm thin Film filter filters, and shifts in wine storage tank and stores, and storage temperature is 8 DEG C, humidity 80%.
(10) by after radix glycyrrhizae, rose, hawthorn, jujube nucleus, STEVIA REBAUDIANA and American Ginseng conventional drying, fermented by step (9) Liquid total amount, radix glycyrrhizae 0.7%, rose 2%, hawthorn 4%, jujube nucleus 0.6%, STEVIA REBAUDIANA 0.8%, American Ginseng are weighed by weight proportion 1.9% crushes and screens respectively.Wherein radix glycyrrhizae, red matrimony vine, rose, hawthorn, jujube nucleus, American Ginseng is 80-150 mesh, STEVIA REBAUDIANA 40- 60 mesh.
(11) each component in step (10) is added to concussion extraction 24h, material in the fermented wine obtained by step (9) Liquor ratio 1:10,35 DEG C of temperature, extract solution centrifugation 15min, take supernatant to be filtered by 0.45 μm of membrane filter, filtrate is extraction Wine liquid sealing is kept in dark place.
(12) by extraction wine liquid obtained by the mixed liquor and step (11) of blending honey in step (5) and black fruit fructus lycii enzymolysis liquid Mixing presses 1:10 allotments, add Tea Polyphenols 1.2%, add the sugared ratio of appropriate citric acid and white granulated sugar adjustment acid, thin by 0.45 μm Film filter carries out membrane filtration, filtrate sterilizing, nitrogen-filled packaging, obtains black fruit fructus lycii honey fruit wine finished product.
Embodiment 3
(1) Radix Codonopsis honey 15kg and Radix Astragali honey 30kg are heated separately to 45 DEG C, use aperture while hot in water-tight equipment For the nylon net filter of 100 mesh, the materials such as impurity, dead honeybee are filtered off.
(2) honey in step (1) is well mixed, and is kept for 45 DEG C.Add 3% activated carbon uniformly to mix, adsorb 2h, The bad smell in honey is removed, activated carbon granule is removed by filtration.
(3) blending honey obtained by step (2) is diluted 30 times, passes through 0.45 μm of membrane filter.Filtrate is again by true Empty film centrifugal evaporator, vacuum -0.095MPa, rotating speed 300r/min, temperature 50 C, control the water content of blending honey 17%.
(4) fresh black fruit fructus lycii is weighed 25kg, cleans, squeeze the juice, carried out using pectase at enzymolysis by selecting Reason, the addition of pectase is 1%, 40 DEG C, enzymolysis time 1.5h of hydrolysis temperature, under conditions of 4 DEG C, rotating speed 1500r/min Centrifugal filtration, by 0.45 μm of membrane filter at a temperature of this, (4 DEG C) sealing lucifuges of clarified solution low temperature are standby, and pericarp pomace is low Warm (4 DEG C) store for future use.
(5) the blending honey 15kg added obtained by step (3) of clarified solution 12kg obtained by step (4) are stirred, controlled Water content 23%, low temperature seal are kept in dark place (4 DEG C).
(6) clean, intact red matrimony vine, sea-buckthorn are selected, weighs the red matrimony vines of 7.5kg, 2.5kg fructus hippophaes, be beaten respectively, Mixing, low temperature seal storage (4 DEG C).
(7) black fruit fructus lycii pomace pericarp, step (6) gained sea-buckthorn in step (4) are added with red matrimony vine mixed serum and walked Suddenly blending honey 30kg obtained by (3), adds water to mix, and is heated to 85 DEG C, 30min sterilizings, lemon acid for adjusting pH value is 3.7.Wherein, Black fruit fructus lycii pomace pericarp:Sea-buckthorn and red matrimony vine mixed serum:Blending honey=1:1:4, controlled by amount of water in mixed liquor Sugar content 25%.
(8) mixed liquor obtained by step (7) is added in fermentation tank, adds SO2Fermented with high sugar yeast, wherein, SO2Plus It is 0.3g/L to enter amount, high sugar yeast inoculum concentration 9%, 26 DEG C of fermentation temperature, time 8d.
(9) wine liquid in step (8) is poured in down a chimney into ageing (90d).Fermentation ends, staticly settle, take supernatant to use 0.45 μm Membrane filter filters, and shifts in wine storage tank, and storage wine temperature is 8 DEG C, humidity 80%.
(10) by after radix glycyrrhizae, rose, hawthorn, jujube nucleus, STEVIA REBAUDIANA and American Ginseng conventional drying, fermented by step (9) Liquid total amount, radix glycyrrhizae 1%, rose 2.4%, hawthorn 2.4%, jujube nucleus 1.2%, STEVIA REBAUDIANA 1%, American Ginseng are weighed by weight proportion 2% crushes and screens respectively.Wherein radix glycyrrhizae, red matrimony vine, rose, hawthorn, jujube nucleus, American Ginseng is 80-150 mesh, STEVIA REBAUDIANA 40-60 Mesh.
(11) each component obtained by step (10) is added to concussion extraction 24h in the fermented wine obtained by step (9), material Liquor ratio 1:10,35 DEG C of temperature, extract solution centrifugation 15min, take supernatant to be filtered by 0.45 μm of membrane filter, filtrate is extraction Wine liquid sealing is kept in dark place.
(12) by the mixed liquor of blending honey in step (5) and black fruit fructus lycii enzymolysis liquid and step (11) obtained by extraction wine Liquid presses 1:15 mixing preparations, Tea Polyphenols 1.3% is added, add the sugared ratio of appropriate citric acid and white granulated sugar adjustment acid, use 0.45 μm Membrane filter carries out membrane filtration, filtrate sterilizing, nitrogen-filled packaging, obtains black fruit fructus lycii honey fruit wine finished product.
Described above is only the preferred embodiment of the present invention, it is noted that for the common skill of the art For art personnel, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications Also it should be regarded as protection scope of the present invention.

Claims (1)

1. a kind of preparation method of black fruit fructus lycii honey fruit wine, it is characterised in that comprise the following steps:
(1) Radix Codonopsis honey and Radix Astragali honey are heated separately to 40-50 DEG C, filtered while hot in water-tight equipment, go the removal of impurity and Dead honeybee;
(2) the Radix Codonopsis honey and Radix Astragali honey obtained step (1) is according to weight ratio 1:1-1:5 is well mixed, and keeps 40-50 ℃;Add 1-3% activated carbons uniformly to mix, adsorb 0.5-3h, remove the bad smell in honey, then activated carbon is removed by filtration Particle;
(3) blending honey for obtaining step (2) dilutes 20-30 times, passes through 0.45-0.65 μm of membrane filter;Gained filtrate Again by vacuum film centrifugal evaporator, wherein, the vacuum of vacuum film centrifugal evaporator for -0.095~- 0.092MPa, rotating speed 300r/min, temperature are 50-60 DEG C, and the water content for controlling gained blending honey is 15-18%;
(4) fresh black fruit fructus lycii is squeezed the juice, adds pectinase enzymatic hydrolysis afterwards, wherein, the addition of the pectase is 1%, Hydrolysis temperature is 40 DEG C, enzymolysis time 1-2h;Gained enzymolysis liquid centrifuged under conditions of being 1500r/min in 4 DEG C, rotating speed Filter, filtered fluid after centrifugation is by 0.45-0.65 μm of membrane filter at 4 DEG C, and it is standby to seal lucifuge at 4 DEG C of clarified solution, fruit Follicarpium slag is standby;
(5) blending honey that the water content added in the clarified solution obtained by step (4) obtained by step (3) is 15-17% is stirred Uniformly obtain mixed liquor, the weight ratio of clarified solution and blending honey is 1:1-1:5, the water content for controlling mixed liquor is 20-23%, Sealing is kept in dark place at 4 DEG C;
(6) it is 1 according to weight ratio by new scarlet matrimony vine and sea-buckthorn beating:1-5:1 ratio mixes, sealed storage at 4 DEG C;
(7) caused black fruit fructus lycii pomace pericarp in step (4) and the sea-buckthorn in step (6) are added with red matrimony vine mixed serum Blending honey in step (3), adds water to mix, and is heated to 85 DEG C, 30min sterilizings, lemon acid for adjusting pH value is 3.5-4.0;Its In, black fruit fructus lycii pomace pericarp:Sea-buckthorn and red matrimony vine mixed serum:Blending honey is 1:1:4, the mixing as obtained by adding water management The sugar content of liquid is 20-25%;
(8) mixed liquor obtained by step (7) is added in fermentation tank, adds SO2And high sugar yeast, SO2Addition be 0.3g/ L, the inoculum concentration of high sugar yeast is 5-9%, and fermentation temperature is 25-28 DEG C, time 5-8d;
(9) the wine liquid tank switching ageing 90d for obtaining step (8), fermentation ends, staticly settles, takes supernatant to pass through 0.35-0.45 μm membrane filter filtering, shift in wine storage tank and store, storage temperature be 8-13 DEG C, humidity 80-90%;
(10) after drying radix glycyrrhizae, rose, hawthorn, jujube nucleus, STEVIA REBAUDIANA and American Ginseng, crush and screen respectively;Wherein radix glycyrrhizae, red Matrimony vine, rose, hawthorn, jujube nucleus and American Ginseng are 80-150 mesh, STEVIA REBAUDIANA 40-60 mesh, are stored for future use;
(11) component of step (10) is proportionally added into concussion extraction 24h, solid-liquid ratio in the fermented wine obtained by step (9) For 1:10, temperature is 35 DEG C, extract solution centrifugation 15min, takes supernatant to be filtered by 0.35-0.45 μm of membrane filter, filtrate It is kept in dark place for extraction wine liquid sealing;
(12) honey in step (5) is mixed into tune with the extraction wine liquid obtained by the mixed liquor and step (11) of black fruit fructus lycii enzymolysis liquid Match somebody with somebody, add 0.01-1.5% Tea Polyphenols, add citric acid and the sugared ratio of white granulated sugar adjustment acid, use 0.35-0.45 μm of film Filter carries out membrane filtration, filtrate sterilizing, nitrogen-filled packaging, obtains black fruit fructus lycii honey fruit wine finished product;
By zymotic fluid total amount in step (9), radix glycyrrhizae 0.1-1.5%, rose 1-3%, hawthorn 1-6% are weighed by weight proportion, acid Jujube core 0.1-1.5%, STEVIA REBAUDIANA 0.1-2%, American Ginseng 0.1-2%;
Mixed proportion of the mixed liquor of step (5) with the extraction wine liquid obtained by step (11) by weight is 1:3-1:20.
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CN105602794A (en) * 2016-02-13 2016-05-25 黑龙江东北亚林产品有限公司 Preparation method of Chinese wolfberry wine
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CN108634298A (en) * 2018-02-26 2018-10-12 青海千平万安农业科技有限公司 Black fruit fructus lycii ferment and its preparation process and purposes
CN108371270A (en) * 2018-02-26 2018-08-07 青海千平万安农业科技有限公司 The preparation process and products thereof of black fruit fructus lycii ferment
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