CN105062761A - Loquat wine and preparation method thereof - Google Patents

Abstract

The invention discloses loquat wine and a preparation method thereof. The loquat wine is prepared by, by weight, 60-80 parts of loquat, 20-30 parts of wild buckwheat leaf, 40-60 parts of mulberry, 60-80 parts of sticky rice juice, 8-10 parts of honeysuckle, 10-12 parts of tamarind, 10-12 parts of yacon, 8-10 parts of honey, 3-5 parts of bitter orange flower, 2-3 parts of juncus, 2-3 parts of azalea, 2-3 parts of dindygulen peperomia herb and 3-6 parts of fragrant solomonseal rhizome. Nutritional and functional ingredients of wild buckwheat leaf are integrated in the loquat wine, dissolution rate of effective ingredients of the loquat wine is increased through fermentation for multiple times, the loquat wine is easier to be digested and absorbed by human bodies, taste is improved, palatability is improved, and the loquat wine is yellow, red and bright in color and sweet, mellow, strong, smooth and palatable in taste; traditional Chinese medicine ingredients are added in a raw material formula for mixing, so that unpalatable drug smell caused by conventional extraction is eliminated, healthcare value is increased, and the loquat wine has functions of clearing heat and moistening lung, preventing inflammation and eliminating phlegm, stimulating appetite and promoting digestion and can relieve and improve uncomfortable symptoms of throat and lung.

Description

A kind of loquat wine and preparation method thereof

Technical field

The present invention relates to a kind of loquat wine and preparation method thereof, belong to food processing technology field.

Background technology

Mulberries, have another name called sorosis, Sang Shi, Fructus Mori, mulberry jujube, are the polymerizability fleshiness berry that perennial woody plant, mulberry tree are tied.The title that mulberries just have from ancient times " fruit emperor ", glucose, fructose, boots acid, oxysuccinic acid, industry oleic acid, multivitamin and the trace mineral element such as essential amino acid and zinc, potassium, magnesium, phosphorus is rich in fruit, having very high nutritive value and nourishing function, is that the Ministry of Health of China announces one of raw material of " being food and medicine ".Mulberry pulp succulence, beautiful in colour, fragrance is quiet and tastefully laid out, and pigment content is high and stable, but mulberries are berries, inconvenience transport, and difficult Tibetan is store.Therefore, strawberry food is processed in its exploitation, not only can alleviates marketing fresh pressure, avoid loss of going rotten, can meet different consumers demand again, increment increases income.

Containing abundant flavonoid compound, amino acid and multivitamin isoreactivity material in Wild Buckwheat Rhizome leaf, there is the multiple curative effects such as hypotensive, reducing blood-fat, anti-inflammatory, antiviral, anti-ageing, fat-reducing.Because the activeconstituents of Wild Buckwheat Rhizome leaf easily soaks release, Wild Buckwheat Rhizome tea outward appearance after boiling water brews is golden yellow bright, human physiological functions, maintaining healthy can be regulated and build up health, and have no side effect, suitable men and women, old and young are all kinds of drunk by people, and particularly applicable diabetes, hyperpietic drink.Therefore the food developed for raw material with Wild Buckwheat Rhizome leaf and healthcare products are more and more subject to the favor of human consumer.At present, the complete processing of Wild Buckwheat Rhizome tea is based on Green tea processing technology, and mainly make through operations such as plucking, complete, knead, be dry, after boiling water brews, not mature smell is denseer.

Alcoholic drink mixed with fruit juice, be also called " assembled alcoholic drinks ", " pattern wine ", for wine base with fermented wine (yellow rice wine, fruit wine) or liquor (white wine, edible ethanol), using edible animals and plants, foodstuff additive as being perfume, flavor, present-color material, process by certain production technique, change the alcoholic drink of former wine base style.

The present invention is by Wild Buckwheat Rhizome tea processing treatment, other trophic function compositions pile-fermentation is again allocated after spontaneous fermentation, fermented liquid wine is brewed again with sticky rice juice, be equipped with mulberry juice fermentation, obtain morat liquid, merge the peculiar flavour of Wild Buckwheat Rhizome tea, mouthfeel is better aromatic agreeable to the taste, repeatedly fermentation promotes that organism metabolism absorbs, and eliminates conventional traditional Chinese medicine ingredients of adding simultaneously and produces disagreeable to the taste flavour of a drug, meets the demand that human consumer is multi-level to nutrition, health care, local flavor.

Summary of the invention

The object of the present invention is to provide a kind of loquat wine and preparation method thereof, cater to the needs of more human consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of loquat wine, be made up of the raw material of following weight parts:

Loquat 60-80, Wild Buckwheat Rhizome leaf 20-30, mulberries 40-60, sticky rice juice 60-80, Japanese Honeysuckle 8-10, tamarind 10-12, yacon 10-12, honey 8-10, Daidaihua 3-5, Medulla Junci 2-3, rhododendron 2-3, Herba Peperomiae Dindygulensis 2-3, radix polygonati officinalis 3-6;

The preparation method of described loquat wine, comprises the following steps:

(1), by loquat clean and drain, put into boiling water blanching 1-2 minute, pull the frozen water infuse 10-15 minute put into containing 1-2% citric acid out, peeling, stoning obtains pulp, with clean mulberries together smash crush broken, squeeze and filter, obtain fruit juice, pomace is stand-by, passes into SO toward fruit juice ₂, intake is 25-75mg/L, then adds the polygalacturonase of juice weight 0.02-0.03%, enzymolysis 1-3 hour at 24-30 DEG C, and centrifuging, obtains fruit juice enzymolysis solution;

(2), Wild Buckwheat Rhizome leaf, Japanese Honeysuckle are picked up respectively assorted cleaning, even stand is put in water sieve, naturally wither to withering leaf water ratio be 65-75%, mixing is kneaded into strips, is 78-82%, temperature 28-32 DEG C of bottom fermentation 28-30 hour in relative humidity, drops in electromagnetism fixation machine, control temperature is that at 220-180 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 2-3 minute, then through vacuum lyophilization, for subsequent use;

(3), tamarind, yacon are removed the peel clean respectively, put into boiling water blanching 1-2 minute, pull the frozen water infuse 10-14 minute of the citric acid put into containing 1-2% out, pull out and drain, freezing crushing becomes particle, add honey to stir, slow fire stir-fries to paste, and send into microwave oven, control temperature 60-80 DEG C is carried out microwave baking drying, pulverize, obtain hesperidium powder;

(4), by Daidaihua, Medulla Junci, rhododendron, Herba Peperomiae Dindygulensis, radix polygonati officinalis coarse reduction to 20-40 order, send into microwave oven, control temperature 80-100 DEG C is carried out microwave baking 3-5 minute, and add 5-8 times of soak by water 40-60 minute, filter and remove residue, obtains decoction liquor;

(5), that even for decoction liquor spraying step (2) freeze-drying floral leaf tea is even to soaking, control temperature is 30-35 DEG C, humidity is pile-fermentation 12-24 hour under 25-35%, stir with pomace, hesperidium powder, 35-55 DEG C, humidity be 30-40% under pile-fermentation 8-12 hour, be stranding into end, obtain fermentation tea dust;

(6), sticky rice juice and fermentation tea dust are stirred, 30-40 minute is stewed to moisten at 50-60 DEG C, be cooled to 40-50 DEG C, add slurries 0.2 ~ 0.5 ‰ saccharifying enzyme insulation enzymolysis 40-60 minute, admix the distiller's yeast of 0.2-0.4% again, send into fermentor tank, control temperature is 20-28 DEG C of bottom fermentation 7-10 days, is cooled to 15-20 DEG C of fermentation 10-15 days, press filtration is removed slag, obtain fermenation raw liquid and fruit juice enzymolysis solution mix and blend, sealing ageing 30-40 days, filter and remove residue, filtrate and pure water are blent, rectification precision is to 8-10 °, and water-bath sterilization is filling, obtains finished product.

Beneficial effect of the present invention:

The loquat wine that the present invention obtains, merge Wild Buckwheat Rhizome leaf trophic function composition, repeatedly ferment, increase the solubility rate of product effective ingredient, more easily digested, improve mouthfeel simultaneously, improve palatability, wine and women-sensual pursuits is yellow red bright, and taste glycol is thick smooth agreeable to the taste, adds traditional Chinese medicine ingredients simultaneously and allocate in composition of raw materials, while eliminating the unpalatable flavour of a drug of traditional extraction, improve health value, there are clearing heat and moistening lung, the function such as anti-inflammatory eliminates the phlegm, appetite-stimulating indigestion-relieving, can alleviate and improve throat, lung's malaise symptoms.

Embodiment

A kind of loquat wine, be made up of the raw material of following weight (jin):

Loquat 60-80, Wild Buckwheat Rhizome leaf 20-30, mulberries 40-60, sticky rice juice 60-80, Japanese Honeysuckle 8-10, tamarind 10-12, yacon 10-12, honey 8-10, Daidaihua 3-5, Medulla Junci 2-3, rhododendron 2-3, Herba Peperomiae Dindygulensis 2-3, radix polygonati officinalis 3-6;

The preparation method of described loquat wine, comprises the following steps:

(1), by loquat clean and drain, put into boiling water blanching 1-2 minute, pull the frozen water infuse 10-15 minute put into containing 1-2% citric acid out, peeling, stoning obtains pulp, with clean mulberries together smash crush broken, squeeze and filter, obtain fruit juice, pomace is stand-by, passes into SO toward fruit juice ₂, intake is 25-75mg/L, then adds the polygalacturonase of juice weight 0.02-0.03%, enzymolysis 1-3 hour at 24-30 DEG C, and centrifuging, obtains fruit juice enzymolysis solution;

(2), Wild Buckwheat Rhizome leaf, Japanese Honeysuckle are picked up respectively assorted cleaning, even stand is put in water sieve, naturally wither to withering leaf water ratio be 65-75%, mixing is kneaded into strips, is 78-82%, temperature 28-32 DEG C of bottom fermentation 28-30 hour in relative humidity, drops in electromagnetism fixation machine, control temperature is that at 220-180 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 2-3 minute, then through vacuum lyophilization, for subsequent use;

(3), tamarind, yacon are removed the peel clean respectively, put into boiling water blanching 1-2 minute, pull the frozen water infuse 10-14 minute of the citric acid put into containing 1-2% out, pull out and drain, freezing crushing becomes particle, add honey to stir, slow fire stir-fries to paste, and send into microwave oven, control temperature 60-80 DEG C is carried out microwave baking drying, pulverize, obtain hesperidium powder;

(4), by Daidaihua, Medulla Junci, rhododendron, Herba Peperomiae Dindygulensis, radix polygonati officinalis coarse reduction to 20-40 order, send into microwave oven, control temperature 80-100 DEG C is carried out microwave baking 3-5 minute, and add 5-8 times of soak by water 40-60 minute, filter and remove residue, obtains decoction liquor;

(5), that even for decoction liquor spraying step (2) freeze-drying floral leaf tea is even to soaking, control temperature is 30-35 DEG C, humidity is pile-fermentation 12-24 hour under 25-35%, stir with pomace, hesperidium powder, 35-55 DEG C, humidity be 30-40% under pile-fermentation 8-12 hour, be stranding into end, obtain fermentation tea dust;

(6), sticky rice juice and fermentation tea dust are stirred, 30-40 minute is stewed to moisten at 50-60 DEG C, be cooled to 40-50 DEG C, add slurries 0.2 ~ 0.5 ‰ saccharifying enzyme insulation enzymolysis 40-60 minute, admix the distiller's yeast of 0.2-0.4% again, send into fermentor tank, control temperature is 20-28 DEG C of bottom fermentation 7-10 days, is cooled to 15-20 DEG C of fermentation 10-15 days, press filtration is removed slag, obtain fermenation raw liquid and fruit juice enzymolysis solution mix and blend, sealing ageing 30-40 days, filter and remove residue, filtrate and pure water are blent, rectification precision is to 8-10 °, and water-bath sterilization is filling, obtains finished product.

Claims (2)

1. a loquat wine, it is characterized in that being made up of the raw material of following weight parts:

Loquat 60-80, Wild Buckwheat Rhizome leaf 20-30, mulberries 40-60, sticky rice juice 60-80, Japanese Honeysuckle 8-10, tamarind 10-12, yacon 10-12, honey 8-10, Daidaihua 3-5, Medulla Junci 2-3, rhododendron 2-3, Herba Peperomiae Dindygulensis 2-3, radix polygonati officinalis 3-6.

2. a preparation method for loquat wine as claimed in claim 1, is characterized in that comprising the following steps:

(1), by loquat clean and drain, put into boiling water blanching 1-2 minute, pull the frozen water infuse 10-15 minute put into containing 1-2% citric acid out, peeling, stoning obtains pulp, with clean mulberries together smash crush broken, squeeze and filter, obtain fruit juice, pomace is stand-by, passes into SO toward fruit juice ₂, intake is 25-75mg/L, then adds the polygalacturonase of juice weight 0.02-0.03%, enzymolysis 1-3 hour at 24-30 DEG C, and centrifuging, obtains fruit juice enzymolysis solution;

(2), Wild Buckwheat Rhizome leaf, Japanese Honeysuckle are picked up respectively assorted cleaning, even stand is put in water sieve, naturally wither to withering leaf water ratio be 65-75%, mixing is kneaded into strips, is 78-82%, temperature 28-32 DEG C of bottom fermentation 28-30 hour in relative humidity, drops in electromagnetism fixation machine, control temperature is that at 220-180 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 2-3 minute, then through vacuum lyophilization, for subsequent use;

(3), tamarind, yacon are removed the peel clean respectively, put into boiling water blanching 1-2 minute, pull the frozen water infuse 10-14 minute of the citric acid put into containing 1-2% out, pull out and drain, freezing crushing becomes particle, add honey to stir, slow fire stir-fries to paste, and send into microwave oven, control temperature 60-80 DEG C is carried out microwave baking drying, pulverize, obtain hesperidium powder;

(4), by Daidaihua, Medulla Junci, rhododendron, Herba Peperomiae Dindygulensis, radix polygonati officinalis coarse reduction to 20-40 order, send into microwave oven, control temperature 80-100 DEG C is carried out microwave baking 3-5 minute, and add 5-8 times of soak by water 40-60 minute, filter and remove residue, obtains decoction liquor;

(5), that even for decoction liquor spraying step (2) freeze-drying floral leaf tea is even to soaking, control temperature is 30-35 DEG C, humidity is pile-fermentation 12-24 hour under 25-35%, stir with pomace, hesperidium powder, 35-55 DEG C, humidity be 30-40% under pile-fermentation 8-12 hour, be stranding into end, obtain fermentation tea dust;

(6), sticky rice juice and fermentation tea dust are stirred, 30-40 minute is stewed to moisten at 50-60 DEG C, be cooled to 40-50 DEG C, add slurries 0.2 ~ 0.5 ‰ saccharifying enzyme insulation enzymolysis 40-60 minute, admix the distiller's yeast of 0.2-0.4% again, send into fermentor tank, control temperature is 20-28 DEG C of bottom fermentation 7-10 days, is cooled to 15-20 DEG C of fermentation 10-15 days, press filtration is removed slag, obtain fermenation raw liquid and fruit juice enzymolysis solution mix and blend, sealing ageing 30-40 days, filter and remove residue, filtrate and pure water are blent, rectification precision is to 8-10 °, and water-bath sterilization is filling, obtains finished product.