CN105018277A - Depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor and preparation method thereof - Google Patents
Depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor and preparation method thereof Download PDFInfo
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- CN105018277A CN105018277A CN201510363127.4A CN201510363127A CN105018277A CN 105018277 A CN105018277 A CN 105018277A CN 201510363127 A CN201510363127 A CN 201510363127A CN 105018277 A CN105018277 A CN 105018277A
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Abstract
The invention discloses a depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor. The depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor is prepared from, by weight, 100-150 parts of fresh blueberry, 6-7 parts of tea leaf residues, 10-17 parts of dried shrimp, 8-10 parts of sesame, 5-7 parts of garlic cloves, 1.7-2 parts of Lophatherum gracile, 0.9-1.4 parts of Flos Albiziae, 1.5-2 parts of Mukdenia rossii, and proper amounts of purified liquor, pectase, a 4-5% sugar solution and dry yeast. The health blueberry liquor combines the characteristics of clarity, transparency and refreshment of the purified liquor, and the aroma of blueberry and the bouquet are fused to make the herb and blueberry liquor have full body and mellow, refreshing and enjoyable mouthfeel, and Lophatherum gracile, Flos Albiziae and Mukdenia rossii are added to make the blueberry and Flos Albiziae liquor have the medical health functions of heat clearing, vexation eliminating, heart yang nourishing, heart blood benefiting, depression relieving, mind tranquilizing, yin and yang nourishing, qi rectifying and appetite stimulating. The depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor has wide development space and market prospect.
Description
Technical field
The present invention relates to a kind of Health-care blueberry wine, particularly relate to a kind of resolving stagnation for tranquilization blueberry silk tree wine and preparation method thereof.
Background technology
Blueberry, means the meaning of blue berry.Belong to low shrub, short pin is wild, and particle is little, but the content of anthocyanidin is very high.China mainly produces at Daxing'an Mountainrange and Xiao Xing'an Ling forest region especially Central Greater Khingan Mountains, and is all pure wild.Just successfully carried out domestication's cultivation in recent years.Containing abundant nutritive ingredient in Blueberry, it not only has good health protection effect, also has functions such as preventing cranial nerve is aging, cardiac stimulant, anticancer vessel softening, enhancing human organism immunity.
At present, blueberry wine brewing method mainly contains infusion method and fermentation method two kinds.Infusion method is directly by the assembled alcoholic drinks soaking, filter, allotment obtains finished product, and fermentation method is by cleaning, making beating, sterilizing, rear interpolation yeast fermentation and obtaining.At present, the production key of preparation blueberry wine is selection and the allotment of wine base, and wine base mainly adopts fen-flavor type white spirit, reduces the fragrant impact on blueberry flavor of overrich fat; And fermentation method blueberry adopts traditional wine fermentation operational path.
Summary of the invention
The invention provides a kind of new type of health blueberry wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of resolving stagnation for tranquilization blueberry silk tree wine, be made up of the raw material of following weight part:
Vivid blue certain kind of berries 100-150, tealeaf residue 6-7, dried shrimp 10-17, sesame 8-10, garlic clove 5-7, Herba Lophatheri 1.7-2, Flower of Silktree Albizzia 0.9-1.4, Herba Mukdeniae rossii 1.5-2, purified liquor, polygalacturonase, 4-5% liquid glucose, dry yeast are appropriate;
The preparation method of described a kind of resolving stagnation for tranquilization blueberry silk tree wine, is characterized in that comprising the following steps:
(1) get the vivid blue certain kind of berries adopts spraying process to wash after sorting removal of impurities, and drains away the water at lucifuge place, then puts into the CO2 environment of sealing, lucifuge, anaerobically fermenting 16-17 days;
(2) get blueberry and carry out fragmentation, the blueberry after fragmentation is added the polygalacturonase that its massfraction is 0.05-0.06%, after mixing at 30-35 DEG C, enzymolysis 1.8-2h, carries out going out ferment treatment afterwards, and last centrifugal squeezing, obtains blueberry juice;
(3) the active dry yeast 5-10 liquid glucose doubly getting gained blueberry juice 1.5-2 ‰ activates 30-35 min at 30-34 DEG C, stirs once every 4-5min, is dissolved into be added in blueberry juice after uniform suspension completely ferments until yeast;
(4) Herba Lophatheri, Flower of Silktree Albizzia, Herba Mukdeniae rossii are added 3-4 times concentrated after flooding 30-40 minute, filter to obtain liquid;
(5) when blueberry juice ferments to 8-9 days, the ratio adding 1-2 part purified liquor in 8 parts of blueberry juices adds purified liquor and step (4) gained liquid, refills altar stand-by;
(6) tealeaf residue, garlic clove mixing chopping, upper pot water proof fumigates 8-12 minute together with the dried shrimp cleaned, dried shrimp in pot is obtained after steamed, mix with sesame after draining, wrap up with 3-4 layer gauze bag again, and after toggling with rope, suspention is submerged in wine jar, again altar mouth is sealed, be placed in the place's ageing of lucifuge cool place;
(7) after the ageing of 1-2 month terminates, the supernatant liquor of Kaifeng reject gauze bag and gained liquid, then be separated wine pin, finally filling and get final product.
Advantage of the present invention is:
This tests novel blueberry wine is take blueberry as raw material, ferment through pure juice, prepare with base wine purified liquor again, a Low-degree health care liquor of rear ferment, wine base is added between blueberry yeast phase, not only fully can leach the beneficiating ingredient of blueberry, blueberry wine base and purified liquor also can be made to merge better under the condition of dynamic fermentation;
Add purified liquor at the blueberry wine different time phase that ferments, the mouthfeel quality of finished wine can be very different.Add purified liquor in proportion after ageing rear ferment initial stage (8-9 days), fragrant and fruital is coordinated, and the fragrant fragrance of blueberry is pleasant, and the beneficiating ingredient in blueberry and wine form entirety, plentiful, refreshing happy, the sour-sweet harmony of finished product taste mellow, wine body;
Before blueberry juice of the present invention fermentation, its fruit is by the dipping of CO2, and the phenolic compound thus extracted from each position of fruit can be subject to good protection, thus the generation of other biochemical reactions during anti-oxidation and iuntercellular fermentation or dipping; And CO2 dipping time long (being 16-17 days in this experiment), this will increase phenolic compound and proanthocyanidin concentration in blueberry wine, and therefore CO2 is impregnated with the generation being beneficial to the blueberry wine being rich in proanthocyanidin;
The use of polygalacturonase, is adopt zymolysis technique to destroy pectin substance in plant cell wall, Mierocrystalline cellulose and hemicellulose, makes intercellular crosslinked fracture, promotes that in cell, soluble substance flows out, thus substantially increases juice yield;
The Health-care blueberry wine that the present invention obtains combines limpid transparent, the aftertaste of purified liquor and to feel well clean feature, blueberry fruital and aroma combine together, make wine body plentiful, have sweet-smelling, refreshing happy mouthfeel, and by the medicinal material such as Herba Lophatheri, Flower of Silktree Albizzia, Herba Mukdeniae rossii interpolation, impart clearing heat and relieving fidgetness of the present invention
,bushing sun beneficial painstaking effort, resolving stagnation for tranquilization, nourishing YIN and invigorating YANG, appetizing of regulating the flow of vital energy, medical health care function.This product has wide development space and market outlook.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of resolving stagnation for tranquilization blueberry silk tree wine, be made up of the raw material of following weight part (jin):
The vivid blue certain kind of berries 150, tealeaf residue 7, dried shrimp 17, sesame 10, garlic clove 7, Herba Lophatheri 2, Flower of Silktree Albizzia 1.4, Herba Mukdeniae rossii 2, purified liquor, polygalacturonase, 5% liquid glucose, dry yeast are appropriate;
The preparation method of described a kind of resolving stagnation for tranquilization blueberry silk tree wine, is characterized in that comprising the following steps:
(1) get the vivid blue certain kind of berries adopts spraying process to wash after sorting removal of impurities, and drains away the water at lucifuge place, then puts into the CO2 environment of sealing, lucifuge, anaerobically fermenting 17 days;
(2) get blueberry and carry out fragmentation, the blueberry after fragmentation is added the polygalacturonase that its massfraction is 0.06%, after mixing at 35 DEG C, enzymolysis 2h, carries out going out ferment treatment afterwards, and last centrifugal squeezing, obtains blueberry juice;
(3) active dry yeast getting gained blueberry juice 2 ‰ liquid glucose of 10 times activates 35 min at 34 DEG C, stirs once every 5min, is dissolved into be added in blueberry juice after uniform suspension completely ferments until yeast;
(4) Herba Lophatheri, Flower of Silktree Albizzia, Herba Mukdeniae rossii are added 4 times of floodings and concentrate after 40 minutes, filter to obtain liquid;
(5) when blueberry juice fermented by the 9th day, the ratio adding 2 parts of purified liquor in 8 parts of blueberry juices adds purified liquor and step (4) gained liquid, refills altar stand-by;
(6) tealeaf residue, garlic clove mixing chopping, stifling 12 minutes of upper pot water proof together with the dried shrimp cleaned, dried shrimp in pot is obtained after steamed, mix with sesame after draining, wrap up with 4 layers of gauze bag again, and after toggling with rope, suspention is submerged in wine jar, again altar mouth is sealed, be placed in the place's ageing of lucifuge cool place;
(7) after the ageing of 2 months terminates, the supernatant liquor of Kaifeng reject gauze bag and gained liquid, then be separated wine pin, finally filling and get final product.
Claims (2)
1. a resolving stagnation for tranquilization blueberry silk tree wine, is characterized in that being made up of the raw material of following weight part:
Vivid blue certain kind of berries 100-150, tealeaf residue 6-7, dried shrimp 10-17, sesame 8-10, garlic clove 5-7, Herba Lophatheri 1.7-2, Flower of Silktree Albizzia 0.9-1.4, Herba Mukdeniae rossii 1.5-2, purified liquor, polygalacturonase, 4-5% liquid glucose, dry yeast are appropriate.
2. the preparation method of a kind of resolving stagnation for tranquilization blueberry silk tree wine according to claim 1, is characterized in that comprising the following steps:
(1) get the vivid blue certain kind of berries adopts spraying process to wash after sorting removal of impurities, and drains away the water at lucifuge place, then puts into the CO2 environment of sealing, lucifuge, anaerobically fermenting 16-17 days;
(2) get blueberry and carry out fragmentation, the blueberry after fragmentation is added the polygalacturonase that its massfraction is 0.05-0.06%, after mixing at 30-35 DEG C, enzymolysis 1.8-2h, carries out going out ferment treatment afterwards, and last centrifugal squeezing, obtains blueberry juice;
(3) the active dry yeast 5-10 liquid glucose doubly getting gained blueberry juice 1.5-2 ‰ activates 30-35 min at 30-34 DEG C, stirs once every 4-5min, is dissolved into be added in blueberry juice after uniform suspension completely ferments until yeast;
(4) Herba Lophatheri, Flower of Silktree Albizzia, Herba Mukdeniae rossii are added 3-4 times concentrated after flooding 30-40 minute, filter to obtain liquid;
(5) when blueberry juice ferments to 8-9 days, the ratio adding 1-2 part purified liquor in 8 parts of blueberry juices adds purified liquor and step (4) gained liquid, refills altar stand-by;
(6) tealeaf residue, garlic clove mixing chopping, upper pot water proof fumigates 8-12 minute together with the dried shrimp cleaned, dried shrimp in pot is obtained after steamed, mix with sesame after draining, wrap up with 3-4 layer gauze bag again, and after toggling with rope, suspention is submerged in wine jar, again altar mouth is sealed, be placed in the place's ageing of lucifuge cool place;
(7) after the ageing of 1-2 month terminates, the supernatant liquor of Kaifeng reject gauze bag and gained liquid, then be separated wine pin, finally filling and get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510363127.4A CN105018277A (en) | 2015-06-29 | 2015-06-29 | Depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor and preparation method thereof |
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| CN201510363127.4A CN105018277A (en) | 2015-06-29 | 2015-06-29 | Depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor and preparation method thereof |
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| CN201510363127.4A Pending CN105018277A (en) | 2015-06-29 | 2015-06-29 | Depression relieving and mind tranquillizing blueberry and Flos Albiziae liquor and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568663A (en) * | 2022-04-20 | 2022-06-03 | 广东益可维生物技术有限公司 | Probiotic fermentation product for relieving depression and calming heart as well as preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1995309A (en) * | 2006-12-21 | 2007-07-11 | 大连轻工业学院 | Method for brewing blueberry wine using bioenzyme method |
| CN103497880A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | Multi-fruit-flavor sweet wine beverage and preparing method thereof |
| CN104232426A (en) * | 2013-06-17 | 2014-12-24 | 天津绿丛洲农业发展有限公司 | Preparation method of blueberry wine |
-
2015
- 2015-06-29 CN CN201510363127.4A patent/CN105018277A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1995309A (en) * | 2006-12-21 | 2007-07-11 | 大连轻工业学院 | Method for brewing blueberry wine using bioenzyme method |
| CN104232426A (en) * | 2013-06-17 | 2014-12-24 | 天津绿丛洲农业发展有限公司 | Preparation method of blueberry wine |
| CN103497880A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | Multi-fruit-flavor sweet wine beverage and preparing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568663A (en) * | 2022-04-20 | 2022-06-03 | 广东益可维生物技术有限公司 | Probiotic fermentation product for relieving depression and calming heart as well as preparation method and application thereof |
| CN114568663B (en) * | 2022-04-20 | 2022-08-05 | 广东益可维生物技术有限公司 | Probiotic fermentation product for relieving depression and calming heart and preparation method and application thereof |
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Application publication date: 20151104 |
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