CN105087235A - Process for making healthcare liquor from blackcurrant and gynostemma pentaphyllum - Google Patents
Process for making healthcare liquor from blackcurrant and gynostemma pentaphyllum Download PDFInfo
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- CN105087235A CN105087235A CN201410201921.4A CN201410201921A CN105087235A CN 105087235 A CN105087235 A CN 105087235A CN 201410201921 A CN201410201921 A CN 201410201921A CN 105087235 A CN105087235 A CN 105087235A
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Abstract
The invention relates to a process for making healthcare liquor from blackcurrant and gynostemma pentaphyllum. The process is characterized by comprising squeezing juice from the blackcurrant; filtering the juice; extracting effective compound components in residues of the blackcurrant by the aid of ethanol; mixing the juice, the effective compound components, extract of the gynostemma pentaphyllum and alcohol with one another to obtain medicine liquor; mixing the medicine liquor with wine base rough filter liquor obtained from fermented glutinous rice and rice for ageing for 6 months; filtering the mixed liquor to obtain the healthcare liquor with unique flavor.
Description
Technical field
What the present invention relates to is the technique that a kind of black currant and gynostemma pentaphylla make health promoting wine.
Background technology
Spirits culture is long at Chinese history, Liquor Making Technology also has thousands of years history, by the manufacturing process of the wine such as fruit wine, rice wine, yellow rice wine, medicinal liquor of white wine derives from technology, all similar, difference is that their respective formulas are different with material, also slightly different on process detail, but all be unable to do without and brewage this basic technology.
Along with the raising of health care consciousness, people think good health and a long life; One carrys out consumer demand health promoting wine, and two carry out demand just becomes market, and health promoting wine has just become popular project, and the economic chain of such health promoting wine just naturally form.But, with regard to health promoting wine heat, a lot of health promoting wine all be rare medicinal herbs, what majority was walked is a kind of help route, and similar west brandy fruit wine class health promoting wine is just relatively less.Through comparative study repeatedly, do a kind of light wild fruit type health promoting wine with black currant and the strand bluegrass be thick on the ground are collaborative, both solved the utilization of resource, and turn improved its health value, serve people's health thus, really a creative work highly significant.
Summary of the invention
The object of this invention is to provide the technique of a kind of black currant and gynostemma pentaphylla making health promoting wine.
The object of the present invention is achieved like this: a, select ripe black currant, without going rotten, without disease and pest, clean, decon, be broken for 3-5mm fruit block, send in stainless steel juice extractor and squeeze the juice, crushing juice rate 50%, obtains black gallon juice, retain the pulp robust fibre in filter residue and the fragment such as pericarp, seed impurity, process in addition, b, black gallon juice clarified and again filters, transparent black gallon juice can be obtained, for subsequent use, C, select gynostemma pentaphyllum herb, dry, beat meal, get its powder 100% and be placed in extraction vessel, first in quality and volume ratio=1 (in grams): the ratio of 10 (in units of milliliters) adds 80% edible ethanol of 10 times of volumes, 60 DEG C are extracted 90min, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 80min is extracted in residue continuation under 80% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 60min with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use, d, get the full slag of black currant, comprise pulp robust fibre, pericarp, seed pieces etc., be placed in extraction vessel, first in quality and volume ratio=1 (in grams): the ratio of 10 (in units of milliliters) adds 95% edible ethanol of 10 times of volumes, 60 DEG C are extracted 4h, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 2h is extracted in residue continuation under 85% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 2h with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use, the full slag of black currant that e, the gynostemma pentaphylla extraction concentrated solution 30% getting step c acquisition and Step d obtain extracts concentrated solution 20%, and add 50 ° of high quality liquors 50%, mix, sealing placement 30 days, becomes a kind of medicated liquor for subsequent use, f, get glutinous rice 80%, high-quality millet 20%, add pure water, be advisable to flood raw material 5cm, make it suction moisture content, when full, with general-purpose equipment steaming process, it is cooked, with 1.5h, can cook, then trip out while hot and put in fermentor tank, to be cooled to 30 DEG C time, admix sweet wine fermentation medicinal powder 10%, allow its abundant saccharification send out alcohol, temperature controls at 28 DEG C, brewage 48h, test its alcoholic strength and reach 4 degree, when pol reaches 15 degree, can squeeze, filter, obtain wine base coarse filtration liquid for subsequent use, g, by production 500kg this wine product, the pure black gallon juice 20% that the wine base coarse filtration liquid 50% that the medicated liquor 30% that step e obtains, f step obtain, b step obtain, put into after tank mixes, determine real wine degree and the reality sugar value of mixed solution, use honey sugar addition, activated carbon treatment with 0.03% is crossed, high quality liquor after boiling again, adjustment wine degree, reaching wine degree is 35 degree, sugar 9 grams/1000 milliliters, total acid 0.2 to 0.3 gram/100 milliliter, (in succsinic acid), in deployed liquid, add the egg white of 0.9%-1.3%, egg white first breaks into blister, pour into again and stir 4-6 minute, leave standstill clarification, ageing 4 to 6 months, carry out use siphon pipe sucking-off supernatant liquor, make it flow in the funnel being equipped with filter cloth in advance and filter, sterilizing, filling, sealing, pack and get final product.
Positively effect of the present invention is: black currant: containing a large amount of VA, VC, is the important source material of supplementary natural VA, VC, and containing compositions such as a large amount of flavonoid, folic acid class, glucose, fructose.Black currant sweet mouthfeel, taste is profound.Gynostemma pentaphylla: taste is sweet, bitter, property is put down, have clearing heat and detoxicating, cough-relieving apophlegmatic, anticancer, anti-old, the function of reducing blood-fat, containing more than 80 middle saponin(es, comprise ginsenoside Rg3, amino acid, 23 kinds of inorganic elementss, are used for the treatment of chronic bronchitis, infectious hepatitis, pyelitis, gastroenteritis, hyperlipidemia and hypoglycemic, antifatigue, antitumor.More than 80 kind of saponin(e, all belongs to resin Damar alcohol class formation.Wherein 6 kinds of gypenosides: Rb1, Rb2, Rd, F1, Tn-1, Tn-2 are identical with ginsenoside, 11 kinds similar, is 3 times of ginseng content.
In technique, add outstanding millet in fermentation glutinous rice, not only have additional nutrients, and more show the taste of sweet-smelling especially.Particularly juice of Fructus Hippophae is first squeezed out, carry out pure process, the local flavor of the wild deliciousness of protection black currant, eliminates astringent taste, improves the U.S. appropriateness of mouthfeel; In addition complete for black currant slag is not discarded, but carry out ethanol and extract again, remain the precious compound in slag and seed, improve its function value.Through tasting, this wine has black currant delicate fragrance, sweet and sour taste, pure delicious, alcoholic strength and sugariness moderate, have relaxed and joyful sense after drink.
Main nutrient composition is as follows after testing: VA:580mg/100g; Gynostemma total saponin: 130mg/100g.
This shows, normal this wine of drink has certain health-care effect.
Embodiment
Combined formulation technique describes embodiment in detail.
A, select ripe black currant, without going rotten, without disease and pest, clean, decon, is broken for 3-5mm fruit block, sends in stainless steel juice extractor and squeeze the juice, crushing juice rate 50%, obtain black gallon juice, retain the pulp robust fibre in filter residue and the fragment such as pericarp, seed impurity, process in addition, b, black gallon juice clarified and again filters, transparent black gallon juice can be obtained, for subsequent use, C, select gynostemma pentaphyllum herb, dry, beat meal, get its powder 100% and be placed in extraction vessel, first in quality and volume ratio=1 (in grams): the ratio of 10 (in units of milliliters) adds 80% edible ethanol of 10 times of volumes, 60 DEG C are extracted 90min, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 80min is extracted in residue continuation under 80% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 60min with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use, d, get the full slag of black currant, comprise pulp robust fibre, pericarp, seed pieces etc., be placed in extraction vessel, first in quality and volume ratio=1 (in grams): the ratio of 10 (in units of milliliters) adds 95% edible ethanol of 10 times of volumes, 60 DEG C are extracted 4h, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 2h is extracted in residue continuation under 85% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 2h with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use, the full slag of black currant that e, the gynostemma pentaphylla extraction concentrated solution 30% getting step c acquisition and Step d obtain extracts concentrated solution 20%, and add 50 ° of high quality liquors 50%, mix, sealing placement 30 days, becomes a kind of medicated liquor for subsequent use, f, get glutinous rice 80%, high-quality millet 20%, add pure water, be advisable to flood raw material 5cm, make it suction moisture content, when full, with general-purpose equipment steaming process, it is cooked, with 1.5h, can cook, then trip out while hot and put in fermentor tank, to be cooled to 30 DEG C time, admix sweet wine fermentation medicinal powder 10%, allow its abundant saccharification send out alcohol, temperature controls at 28 DEG C, brewage 48h, test its alcoholic strength and reach 4 degree, when pol reaches 15 degree, can squeeze, filter, obtain wine base coarse filtration liquid for subsequent use, g, by production 500kg this wine product, the pure black gallon juice 20% that the wine base coarse filtration liquid 50% that the medicated liquor 30% that step e obtains, f step obtain, b step obtain, put into after tank mixes, determine real wine degree and the reality sugar value of mixed solution, use honey sugar addition, activated carbon treatment with 0.03% is crossed, high quality liquor after boiling again, adjustment wine degree, reaching wine degree is 35 degree, sugar 9 grams/1000 milliliters, total acid 0.2 to 0.3 gram/100 milliliter, (in succsinic acid), in deployed liquid, add the egg white of 0.9%-1.3%, egg white first breaks into blister, pour into again and stir 4-6 minute, leave standstill clarification, ageing 4 to 6 months, carry out use siphon pipe sucking-off supernatant liquor, make it flow in the funnel being equipped with filter cloth in advance and filter, sterilizing, filling, sealing, pack and get final product.
Black currant: promoting blood circulation and removing blood stasis, has and helps digestion, anti-oxidant, anti-radiation effect, containing a large amount of VA, VC, is the important source material of supplementary natural VA, VC, and containing compositions such as a large amount of flavonoid, folic acid class, glucose, fructose.Black currant sweet mouthfeel, taste is profound, delicious.
Gynostemma pentaphylla: taste is sweet, bitter, property is put down, have clearing heat and detoxicating, cough-relieving apophlegmatic, anticancer, anti-old, the function of reducing blood-fat, containing more than 80 middle saponin(es, comprise ginsenoside Rg3, amino acid, 23 kinds of inorganic elementss, are used for the treatment of chronic bronchitis, infectious hepatitis, pyelitis, gastroenteritis, hyperlipidemia and hypoglycemic, antifatigue, antitumor.More than 80 kind of saponin(e, all belongs to resin Damar alcohol class formation.Wherein 6 kinds of gypenosides: Rb1, Rb2, Rd, F1, Tn-1, Tn-2 are identical with ginsenoside, 11 kinds similar, is 3 times of ginseng content.
Claims (1)
1. one kind makes the technique of health promoting wine of black currant and gynostemma pentaphylla, it is characterized in that being prepared from by following methods and step: a, select ripe black currant, without going rotten, without disease and pest, clean, decon, is broken for 3-5mm fruit block, sends in stainless steel juice extractor and squeeze the juice, crushing juice rate 50%, obtain black gallon juice, retain the pulp robust fibre in filter residue and the fragment such as pericarp, seed impurity, process in addition, b, black gallon juice clarified and again filters, transparent black gallon juice can be obtained, for subsequent use, C, select gynostemma pentaphyllum herb, dry, beat meal, get its powder 100% and be placed in extraction vessel, first in quality and volume ratio=1 (in grams): the ratio of 10 (in units of milliliters) adds 80% edible ethanol of 10 times of volumes, 60 DEG C are extracted 90min, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 80min is extracted in residue continuation under 80% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 60min with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use, d, get the full slag of black currant, comprise pulp robust fibre, pericarp, seed pieces etc., be placed in extraction vessel, first in quality and volume ratio=1 (in grams): the ratio of 10 (in units of milliliters) adds 95% edible ethanol of 10 times of volumes, 60 DEG C are extracted 4h, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 2h is extracted in residue continuation under 85% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 2h with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use, the full slag of black currant that e, the gynostemma pentaphylla extraction concentrated solution 30% getting step c acquisition and Step d obtain extracts concentrated solution 20%, and add 50 ° of high quality liquors 50%, mix, sealing placement 30 days, becomes a kind of medicated liquor for subsequent use, f, get glutinous rice 80%, high-quality millet 20%, add pure water, be advisable to flood raw material 5cm, make it suction moisture content, when full, with general-purpose equipment steaming process, it is cooked, with 1.5h, can cook, then trip out while hot and put in fermentor tank, to be cooled to 30 DEG C time, admix sweet wine fermentation medicinal powder 10%, allow its abundant saccharification send out alcohol, temperature controls at 28 DEG C, brewage 48h, test its alcoholic strength and reach 4 degree, when pol reaches 15 degree, can squeeze, filter, obtain wine base coarse filtration liquid for subsequent use, g, by production 500kg this wine product, the pure black gallon juice 20% that the wine base coarse filtration liquid 50% that the medicated liquor 30% that step e obtains, f step obtain, b step obtain, put into after tank mixes, determine real wine degree and the reality sugar value of mixed solution, use honey sugar addition, activated carbon treatment with 0.03% is crossed, high quality liquor after boiling again, adjustment wine degree, reaching wine degree is 35 degree, sugar 9 grams/1000 milliliters, total acid 0.2 to 0.3 gram/100 milliliter, (in succsinic acid), in deployed liquid, add the egg white of 0.9%-1.3%, egg white first breaks into blister, pour into again and stir 4-6 minute, leave standstill clarification, ageing 4 to 6 months, carry out use siphon pipe sucking-off supernatant liquor, make it flow in the funnel being equipped with filter cloth in advance and filter, sterilizing, filling, sealing, pack and get final product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754031A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Guarana glutinous rice wine |
| WO2019045575A1 (en) * | 2017-08-28 | 2019-03-07 | Vitality Wellness (Nz) Limited | Improvements in igf-1 analysis, adjustment and disease management of non-neurological and/or neurological conditions |
| CN109652271A (en) * | 2019-02-18 | 2019-04-19 | 林道新 | A kind of production method of health care Spondias axillaris fruit wine |
-
2014
- 2014-05-14 CN CN201410201921.4A patent/CN105087235A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754031A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Guarana glutinous rice wine |
| WO2019045575A1 (en) * | 2017-08-28 | 2019-03-07 | Vitality Wellness (Nz) Limited | Improvements in igf-1 analysis, adjustment and disease management of non-neurological and/or neurological conditions |
| CN109652271A (en) * | 2019-02-18 | 2019-04-19 | 林道新 | A kind of production method of health care Spondias axillaris fruit wine |
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