CN105087305A

CN105087305A - Making process of cosmetic healthcare green wine

Info

Publication number: CN105087305A
Application number: CN201410213657.6A
Authority: CN
Inventors: 王新民
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-05-20
Filing date: 2014-05-20
Publication date: 2015-11-25

Abstract

The invention relates to a making process of cosmetic healthcare green wine. The making process is characterized by including: respectively squeezing green apple, green grape, broccoli and celery to obtain green apple juice, green grape juice, broccoli juice and celery juice, and performing anti-oxidation treatment to protect original green flavor; adding white glutinous rice into filter residue after the fruit and vegetable juice is filtered; adopting a universal fermentation process for fermentation to obtain a wine base, and obtaining coarse filtrate; mixing the fruit and vegetable juice with the wine base and the coarse filtrate; adjusting alcohol content and sweetness; ageing for 4-6 months; clarifying, filtering, sterilizing, canning and packaging to obtain the cosmetic healthcare green wine.

Description

The manufacture craft of the green wine of a kind of beauty and health care

Technical field

What the present invention relates to is the manufacture craft of the green wine of a kind of beauty and health care.

Background technology

Brewing technology process history is long, especially in China, has the history of thousands of years, and develops out a lot of kind such as fruit wine, yellow rice wine, medicinal liquor by brewing technology.The manufacturing process of wine is all similar, difference be respective formula with different with material, also slightly difference on process detail, but all be unable to do without and brewage this basic technology.

Along with people are to the raising of health care consciousness, pursue healthy, beautiful, long-lived wish also stronger.Various health promoting wine just becomes popular project.But, a lot of health promoting wine all be rare medicinal herbs, majority is all to mend, and the brandy fruit wine type health promoting wine in similar west is relatively less.Through comparative study repeatedly, work in coordination with several green vegetables and manufacture the green wine of a kind of beauty and health care, both can solve utilization of resources with several green fruit, being also worth raising health and beauty has positive effect, is a developing direction.

Summary of the invention

The object of this invention is to provide the manufacture craft of the green wine of a kind of beauty and health care.

The object of the present invention is achieved like this: a, select ripe without going rotten, the green apple without disease and pest, blue or green grape, Caulis et Folium Brassicae capitatae, celery be clean, decon, it is put into respectively stainless steel juice extractor and squeeze the juice, crushing juice rate is 60%; Obtain green apple juice respectively, blue or green Sucus Vitis viniferae, Sucus Caulis et Folium Brassicae capitatae, Sucus Oenanthes Javanicae are stand-by.And retain the filter residue of raising variety respectively, use in addition, b, use green apple juice 25%, blue or green Sucus Vitis viniferae 25%, Sucus Caulis et Folium Brassicae capitatae 25%, Sucus Oenanthes Javanicae 25%, carry out mixing and stirring and again filter, because having the impurity such as the tannin of certain amount in fruit juice or dish juice, it can make mouthfeel poor, dish is highly seasoned, and make Product Green unstable, serious brown stain can be there is, it is made to lose commercial value, so that the green beautifying wine of preparation lacks natural fresh local flavor, for addressing this problem, adopt the edible Gelatinum oxhide of 0.5%, be made into the gelatin solution of 9%, under fully stirring, slowly add handled fruit, in vegetables mixing juice, add 0.35% diatomite simultaneously, more than 25h is left standstill under 10 DEG C of conditions, get supernatant liquor, with diatomite filter, it is filtered, the transparent green liquid that can obtain free from extraneous odour is for subsequent use.C, use green apple slag 15%, blue or green trester 15%, Caulis et Folium Brassicae capitatae slag 15%, celery residue 15%, glutinous rice 40% respectively, add pure water through stirring to be advisable to flood raw material 5cm, it is made to suction moisture, with general-purpose equipment steaming process, it is cooked when full, used time 1.5h, then trips out while hot, puts into fermentor tank, to be cooled to 30 DEG C time, admix sweet wine saleratus 10%, allow it fully ferment, 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 fermented liquid, d, by producing this wine product juice of 500kg, add the fruit that step c obtains, vegetables slag, glutinous rice fermented liquid 60% and fruit that b step obtains, the transparent green liquid 40% of vegetables is put into after tank mixes, determine real wine degree and the reality sugar value of mixed solution, use honey sugar addition, the white wine that activated carbon treatment with 0.03% is crossed, adjustment wine degree, reaching wine degree is 28 degree, sugar is 9 grams/100 milliliters, total acid is 0.3 grams per milliliter, depending on green loss situation, mix colours with natural green pigment sodium copper chlorophyllin, standard is by national minimum standard strict implement, as marennin is not lost, then do not need toning, last 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, carries out use tube sucking-off supernatant liquor, make it flow in the funnel being equipped with filter cloth in advance to filter, obtain transparent green wine liquid, then sterilizing, filling, sealing, packaging both obtained.

Positively effect of the present invention is: green applecontaining a large amount of vitamins Cs, mineral substance and abundant food fibre, flavonoid, medical science think it have promote the production of body fluid to quench thirst, moistening lung relieving restlessness, invigorating spleen and reinforcing stomach, heart-nourishing and Qi-benefiting, ease constipation, antidiarrheal. blue or green grapenot only delicious good to eat, and nutritive value is very high, and containing 15%-25% glucose in ripe berry, many mineral substance useful to human body, ancient Chinese medical science is medicinal also on the books to grape.Taste is sweet, sour, flat, enter lung spleen, kidney channel, treating stranguria detumescence diuresis, nourshing kidney benefit liver, " the southern regions of the Yunnan Province book on Chinese herbal medicine graph theory ": control variola poison, nausea upper punch, decoct soup drink namely under. caulis et Folium Brassicae capitataecontaining abundant carotene, and water content is up to more than 90%, institute's heat content low (every glass of 23-32 kilocalorie), and therefore concerning the people of hope fat-reducing, it can be fed oneself, and don't can get fat.Its medical functions has the functions such as anti-cancer, and its Vitamin C content is also more, all higher than Chinese cabbage, mushroom, celery, especially has better effect preventing and treating in cancer of the stomach, mammary cancer.According to U.S. nutritionist research, it is containing a kind of enzyme, can preventing cancer, and this material, is improved the active function of carcinogenic substance detoxication enzyme. celeryhave flat liver step-down, tranquilizing and allaying excitement, inducing diuresis to remove edema, cancer-resisting, qi-restoratives effect of nourishing blood, it contains the VITAMIN such as abundant vitamin A, B1, B2, in addition also containing compositions such as protein, N.F,USP MANNITOL and foodstuff fibres.Celery energy enhancement function, keeps skin vigorous and graceful, and particularly for women, normal food can promote hormone secretion, improve physiology obstacle of incongruous climacterium, more can keep skin elastic.

This shows, normal this green wine of drink has certain beauty and health care functions.

Embodiment

A, select ripe without going rotten, the green apple without disease and pest, blue or green grape, Caulis et Folium Brassicae capitatae, celery be clean, decon, it is put into respectively stainless steel juice extractor and squeeze the juice, crushing juice rate is 60%; Obtain green apple juice respectively, blue or green Sucus Vitis viniferae, Sucus Caulis et Folium Brassicae capitatae, Sucus Oenanthes Javanicae are stand-by.And retain the filter residue of raising variety respectively, use in addition, b, use green apple juice 25%, blue or green Sucus Vitis viniferae 25%, Sucus Caulis et Folium Brassicae capitatae 25%, Sucus Oenanthes Javanicae 25%, carry out mixing and stirring and again filter, because having the impurity such as the tannin of certain amount in fruit juice or dish juice, it can make mouthfeel poor, dish is highly seasoned, and make Product Green unstable, serious brown stain can be there is, it is made to lose commercial value, so that the green beautifying wine of preparation lacks natural fresh local flavor, for addressing this problem, adopt the edible Gelatinum oxhide of 0.5%, be made into the gelatin solution of 9%, under fully stirring, slowly add handled fruit, in vegetables mixing juice, add 0.35% diatomite simultaneously, more than 25h is left standstill under 10 DEG C of conditions, get supernatant liquor, with diatomite filter, it is filtered, the transparent green liquid that can obtain free from extraneous odour is for subsequent use.C, use green apple slag 15%, blue or green trester 15%, Caulis et Folium Brassicae capitatae slag 15%, celery residue 15%, glutinous rice 40% respectively, add pure water through stirring to be advisable to flood raw material 5cm, it is made to suction moisture, with general-purpose equipment steaming process, it is cooked when full, used time 1.5h, then trips out while hot, puts into fermentor tank, to be cooled to 30 DEG C time, admix sweet wine saleratus 10%, allow it fully ferment, 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 fermented liquid, d, by producing this wine product juice of 500kg, add the fruit that step c obtains, vegetables slag, glutinous rice fermented liquid 60% and fruit that b step obtains, the transparent green liquid 40% of vegetables is put into after tank mixes, determine real wine degree and the reality sugar value of mixed solution, use honey sugar addition, the white wine that activated carbon treatment with 0.03% is crossed, adjustment wine degree, reaching wine degree is 28 degree, sugar is 9 grams/100 milliliters, total acid is 0.3 grams per milliliter, depending on green loss situation, mix colours with natural green pigment sodium copper chlorophyllin, standard is by national minimum standard strict implement, as marennin is not lost, then do not need toning, last 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, carries out use tube sucking-off supernatant liquor, make it flow in the funnel being equipped with filter cloth in advance to filter, obtain transparent green wine liquid, then sterilizing, filling, sealing, packaging both obtained.

Claims

1. a manufacture craft for the green wine of beauty and health care, is characterized in that: a, select ripe without going rotten, the green apple without disease and pest, blue or green grape, Caulis et Folium Brassicae capitatae, celery be clean, decon, it is put into respectively stainless steel juice extractor and squeeze the juice, crushing juice rate is 60%, obtain green apple juice respectively, blue or green Sucus Vitis viniferae, Sucus Caulis et Folium Brassicae capitatae, Sucus Oenanthes Javanicae are stand-by, and retain the filter residue of raising variety respectively, use in addition, b, use green apple juice 25%, blue or green Sucus Vitis viniferae 25%, Sucus Caulis et Folium Brassicae capitatae 25%, Sucus Oenanthes Javanicae 25%, carry out mixing and stirring and again filter, because having the impurity such as the tannin of certain amount in fruit juice or dish juice, it can make mouthfeel poor, dish is highly seasoned, and make Product Green unstable, serious brown stain can be there is, it is made to lose commercial value, so that the green beautifying wine of preparation lacks natural fresh local flavor, for addressing this problem, adopt the edible Gelatinum oxhide of 0.5%, be made into the gelatin solution of 9%, under fully stirring, slowly add handled fruit, in vegetables mixing juice, add 0.35% diatomite simultaneously, more than 25h is left standstill under 10 DEG C of conditions, get supernatant liquor, with diatomite filter, it is filtered, the transparent green liquid that can obtain free from extraneous odour is for subsequent use, c, use green apple slag 15%, blue or green trester 15%, Caulis et Folium Brassicae capitatae slag 15%, celery residue 15%, glutinous rice 40% respectively, add pure water through stirring to be advisable to flood raw material 5cm, it is made to suction moisture, with general-purpose equipment steaming process, it is cooked when full, used time 1.5h, then trips out while hot, puts into fermentor tank, to be cooled to 30 DEG C time, admix sweet wine saleratus 10%, allow it fully ferment, 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 fermented liquid, d, by producing this wine product juice of 500kg, add the fruit that step c obtains, vegetables slag, glutinous rice fermented liquid 60% and fruit that b step obtains, the transparent green liquid 40% of vegetables is put into after tank mixes, determine real wine degree and the reality sugar value of mixed solution, use honey sugar addition, the white wine that activated carbon treatment with 0.03% is crossed, adjustment wine degree, reaching wine degree is 28 degree, sugar is 9 grams/100 milliliters, total acid is 0.3 grams per milliliter, depending on green loss situation, mix colours with natural green pigment sodium copper chlorophyllin, standard is by national minimum standard strict implement, as marennin is not lost, then do not need toning, last 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, carries out use tube sucking-off supernatant liquor, make it flow in the funnel being equipped with filter cloth in advance to filter, obtain transparent green wine liquid, then sterilizing, filling, sealing, packaging both obtained.