CN105087334B - One kind harvests sub- alcoholic drink mixed with fruit juice and preparation method thereof - Google Patents

One kind harvests sub- alcoholic drink mixed with fruit juice and preparation method thereof Download PDF

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Publication number
CN105087334B
CN105087334B CN201510584791.1A CN201510584791A CN105087334B CN 105087334 B CN105087334 B CN 105087334B CN 201510584791 A CN201510584791 A CN 201510584791A CN 105087334 B CN105087334 B CN 105087334B
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sub
fruit juice
alcoholic drink
drink mixed
weight
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CN201510584791.1A
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Chinese (zh)
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CN105087334A (en
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王海东
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广西运亨酒业有限公司
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Abstract

Sub- alcoholic drink mixed with fruit juice and preparation method thereof is harvested the invention discloses one kind, the present invention first extracts vegetable fat using enzyme, separated using non-oil component to oily different with the affinity difference and profit proportion of water by oily with non-oil component, it is ensured that mouthfeel, color and luster and the shelf-life of final products.

Description

One kind harvests sub- alcoholic drink mixed with fruit juice and preparation method thereof

Technical field

Sub- alcoholic drink mixed with fruit juice and preparation method thereof is harvested the present invention relates to alcoholic drink technical field, more particularly to one kind.

Background technology

Alcoholic drink mixed with fruit juice, according to《People's Republic of China's professional standard》Definition to alcoholic drink mixed with fruit juice, alcoholic drink mixed with fruit juice is with Spirit, delicate fragrance type Fen Wine or edible alcohol are wine base, with the animals and plants elite of medicine-food two-purpose, are processed by advanced technologies, change its former wine base wind The alcoholic drink of lattice.The characteristics of alcoholic drink mixed with fruit juice has nutritious, various in style, different style, the scope of alcoholic drink mixed with fruit juice is very wide, including flowers and fruits type The wine kinds such as alcoholic drink mixed with fruit juice, animals and plants aroma type, tonic nutrient liquor.

Son, also known as hill gooseberry, peach ma, spill, mountain sth. made by twisting, secondary Buddhist nun are harvested, is the fruit of myrtle hill gooseberry.Harvest son Mellow fruit is atropurpureus berry, delicious, edible, can also be made wine.Nutritional ingredient contained by son is harvested complete, rich in protein, sugar, fat With the nutriment such as a variety of mineral elements, amino acid, vitamin, and the strong anthocyanidin of inoxidizability, flavones, beta carotene etc. Bioactive substance, is that one kind collects nutrition, health care, medicinal function in one with obvious anti-oxidant, anti-ageing physiological action of waiting for a long time The high-quality natural biological resource of body.

Sub- fruit is harvested to can be used for being processed into various products, it is most commonly seen to harvest sub- alcoholic drink mixed with fruit juice.In the prior art, sub- alcoholic drink mixed with fruit juice is harvested general Using three kinds of preparation methods:1) raw leaching method:Sub- wash clean exactly is harvested what harvesting came, white wine is added after drying and is directly soaked, or Person mashes son is harvested, and allows fruit drink sufficiently to be mixed with wine liquid, this is a kind of simplest preparation method;2) dry immersion:Harvesting is come Harvest after sub- wash clean, cook, dry, add medicinal high wine in matrimony vine, jujube etc. and converted again after soaking a wheat harvesting period together Enter rock sugar, adjust mouthfeel;3) fermentation method:Harvest sub clean to cook, crushed after drying, admix koji (being commonly called as wine cake) sealing, hair It may filter that its juice is drunk after ferment.But traditional alcoholic method is to low, the Er Qiesuo that harvests the extracts active ingredients efficiency in son What is be made harvests sub- alcoholic drink mixed with fruit juice, and health-care effect is not good.

The content of the invention

Sub- alcoholic drink mixed with fruit juice and preparation method thereof is harvested it is an object of the invention to provide one kind, it is obtained to harvest the mouth that sub- alcoholic drink mixed with fruit juice possesses uniqueness Feel and the number of degrees are low, cosmetic result is good.

A kind of preparation method for harvesting sub- alcoholic drink mixed with fruit juice of the present invention, is achieved through the following technical solutions, specifically includes as follows Step:

1) pre-treatment:Fresh sub- fruit of harvesting is cleaned up, dries, then crushes to obtain pulp;

2) squeeze:By step 1) obtain pulp and squeezed, crude oil and oil cake are obtained, is separated;

3) digest:By step 3) obtained oil cake, the pure water of weight such as add, tunes pH is 4-5, addition 0.05-0.1 weight Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme Solve liquid;

4) deoil:By step 3) obtained enzymolysis liquid, it is heated to 60-70 DEG C and extracts 60-120 minutes, obtains upper strata oil slick liquid With subnatant, slag mixture, separation;

5) soak:By step 4) obtained subnatant, slag mixture, and fresh litchi pulp is according to 2:1 weight ratio Mixing, adds white wine, and immersion 2-3 months obtains immersion feed liquid;

6) ageing, filling:By step 5) the first suction filtration of obtained immersion feed liquid, filtrate is collected, filtrate obtains wine again by ultrafiltration Sample, at ambient temperature, ageing 1-3 months obtain ageing wine, filtered, filling, get product.

Step 1 of the present invention) described in it is broken, be preferably crushed to 5-10 mesh.

Step 2) described in squeezing, the preferred 20-45MPa of squeeze pressure.

Step 3) described in pectase-cellulase-invertase complex enzyme, preferred pectin enzyme-cellulase-invertase Weight ratio is 1-2:1-2:2.

Step 5) described in immersion, it is 40 ° -50 ° of rice wine to be preferably added to 1-2 times of weight alcoholic strength, and described separation is excellent Choosing is using centrifugation, 15-20min, rotating speed 3500r/min.

Step 6) described in ultrafiltration, if with the milipore filter that the relative molecular weight that dams is small in ultra-filtration process, interception capacity is high, but leads Cause yield relatively low, and with the big milipore filter of the relative molecular weight that dams, then by too many, cause content inclined;Therefore, phase of damming is selected The milipore filter moderate to molecular weight, content yield all reaches requirement, can play good separating effect.Milipore filter is typically used and cut The milipore filter that relative molecular weight is 20000-80000 is flowed, the hollow fibre that relative molecular weight is 40000 present invention preferably employs damming Milipore filter is tieed up, effect is preferable.

Step 6) described in ageing, can also be by the wine mixing preparation of different ageing times in order to obtain more preferable mouthfeel.

Sub- alcoholic drink mixed with fruit juice is harvested the invention further relates to what is obtained using above-mentioned preparation method, wine body is as clear as crystal, mellow in taste, sour-sweet It is moderate, have the distinctive local flavors of Ren Ziguo.

Compared with prior art, advantages of the present invention:

1st, harvest and contain substantial amounts of grease and volatile oil in the seed of sub- fruit:Grease is main by chemical combination of the composition for triglycerides The mixture of thing composition, these greases are with elaioleucite and oil body protoplast form, in discontinuous graininess and granule protein body one Rise and irregularly disperse the existence form such as in the cell and exist;Volatile oil component is more complicated, and 50 identified kind compound is accounted for Though the 99.98% of the total matter of volatile oil, type of compounds is based on terpene, wherein, content highest in the majority with sequiterpene with monoterpene Carypohyllene (13.96%), other contents it is higher be caryophyllene oxide (13.15%), 2,4,5- trimethylbenzaldehydes (9.15%), 2- laurylenes aldehyde alcohol (8.55%), 1, Isosorbide-5-Nitrae, 8- tetramethyls -4,7, the triolefin of 10- rings 11 (5.05%).Grease and The presence of volatile oil, when early stage is broken, grease and volatile oil in cell can come out, so as to influence subsequent technique, increase The intractability of process is added, while having a strong impact on the mouthfeel of final products, color and luster and shelf-life.The present invention is first extracted using enzyme Vegetable fat, is separated to oily different with the affinity difference and profit proportion of water using non-oil component by oily with non-oil component, It ensure that mouthfeel, color and luster and the shelf-life of final products.

2nd, the present invention is first removed in cell membrane, release plant cell using pectase-cellulase-invertase complex enzyme Grease and volatile oil, add mannitol, osmotic pressure can be kept, beneficial to the release of grease, while invertase can assign wine sweet tea Taste, improves mouthfeel.The present invention uses complex enzyme, and effect is more than 3 times of single enzyme, and compared to pectase-cellulase, effect is More than 1.5 times.

3rd, the preparation method of prior art comes with some shortcomings, such as:Progress over time, vinosity more and more denseer can be got over Come pepperyyer, it is very poor that mouthfeel can become;The presence of grease or volatile oil, can influence the color and luster of final products or cause precipitation.And The product that the present invention is obtained, it is as clear as crystal, precipitation will not be produced.

4th, the present invention use it is fresh harvest sub and lichee for raw material, in conventional brew technical foundation, combine this enterprise The technology of independent research, eliminates the deficiency that litchi spirit is got angry, and fermentation technique does not add sucrose manually comparable to exquisiteness, and what is obtained harvests The nutritive value and effect of sub- alcoholic drink mixed with fruit juice are also greatly improved, and fragrance is naturally simple and honest, and entrance is sweet, and cosmetic result is good.

Embodiment

With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.

Embodiment 1:

A kind of preparation method for harvesting sub- alcoholic drink mixed with fruit juice, specifically includes following steps:

1) pre-treatment:Fresh sub- fruit of harvesting is cleaned up, is dried, is then crushed to 5-10 mesh and obtains pulp;

2) squeeze:By step 1) obtain pulp and squeezed, squeeze pressure 20MPa obtains crude oil and oil cake, separation;

3) digest:By step 3) obtained oil cake, the pure water of weight such as add, it is 4 to adjust pH, adds the fruit of 0.05 parts by weight Glue enzyme-cellulase-invertase complex enzyme and the mannitol of 0.001 parts by weight carry out enzymolysis 60 minutes, pectase-cellulose The weight ratio of enzyme-invertase is 1:1:2, obtain enzymolysis liquid;

4) deoil:By step 3) obtained enzymolysis liquid, it is heated to 60 DEG C and extracts 120 minutes, obtains upper strata oil slick liquid and lower floor Liquid, slag mixture, centrifuge 20min, rotating speed 3500r/min;

5) soak:By step 4) obtained subnatant, slag mixture, and fresh litchi pulp is according to 2:1 weight ratio Mixing, adds the rice wine that 1 times of weight alcoholic strength is 50 °, soaks 2 months, obtain immersion feed liquid;

6) ageing, filling:By step 5) the first suction filtration of obtained immersion feed liquid, filtrate is collected, filtrate is dammed again by ultrafiltration Relative molecular weight is 20000 hollow fiber ultrafiltration membrane, obtains wine sample, at ambient temperature, ageing 1 month obtains ageing wine, mistake Filter, it is filling, get product.

Embodiment 2:

A kind of preparation method for harvesting sub- alcoholic drink mixed with fruit juice, specifically includes following steps:

1) pre-treatment:Fresh sub- fruit of harvesting is cleaned up, is dried, is then crushed to 5-10 mesh and obtains pulp;

2) squeeze:By step 1) obtain pulp and squeezed, squeeze pressure 30MPa obtains crude oil and oil cake, separation;

3) digest:By step 3) obtained oil cake, the pure water of weight such as add, it is 5 to adjust pH, adds the fruit of 0.08 parts by weight Glue enzyme-cellulase-invertase complex enzyme and the mannitol of 0.001 parts by weight carry out enzymolysis 50 minutes, pectase-cellulose The weight ratio of enzyme-invertase is 2:1:2, obtain enzymolysis liquid;

4) deoil:By step 3) obtained enzymolysis liquid, it is heated to 65 DEG C and extracts 90 minutes, obtains upper strata oil slick liquid and lower floor Liquid, slag mixture, centrifuge 20min, rotating speed 3500r/min;

5) soak:By step 4) obtained subnatant, slag mixture, and fresh litchi pulp is according to 2:1 weight ratio Mixing, adds the rice wine that 2 times of weight alcoholic strengthes are 40 °, soaks 2 months, obtain immersion feed liquid;

6) ageing, filling:By step 5) the first suction filtration of obtained immersion feed liquid, filtrate is collected, filtrate is dammed again by ultrafiltration Relative molecular weight is 20000 hollow fiber ultrafiltration membrane, obtains wine sample, at ambient temperature, ageing 2 months obtains ageing wine, mistake Filter, it is filling, get product.

Embodiment 3:

A kind of preparation method for harvesting sub- alcoholic drink mixed with fruit juice, specifically includes following steps:

1) pre-treatment:Fresh sub- fruit of harvesting is cleaned up, is dried, is then crushed to 5-10 mesh and obtains pulp;

2) squeeze:By step 1) obtain pulp and squeezed, squeeze pressure 45MPa obtains crude oil and oil cake, separation;

3) digest:By step 3) obtained oil cake, the pure water of weight such as add, it is 5 to adjust pH, adds the fruit of 0.1 parts by weight Glue enzyme-cellulase-invertase complex enzyme and the mannitol of 0.001 parts by weight carry out enzymolysis 40 minutes, pectase-cellulose The weight ratio of enzyme-invertase is 1:2:2, obtain enzymolysis liquid;

4) deoil:By step 3) obtained enzymolysis liquid, it is heated to 70 DEG C and extracts 60 minutes, obtains upper strata oil slick liquid and lower floor Liquid, slag mixture, centrifuge 15min, rotating speed 3500r/min;

5) soak:By step 4) obtained subnatant, slag mixture, and fresh litchi pulp is according to 2:1 weight ratio Mixing, adds the rice wine that 1.5 times of weight alcoholic strengthes are 40 °, soaks 3 months, obtain immersion feed liquid;

6) ageing, filling:By step 5) the first suction filtration of obtained immersion feed liquid, filtrate is collected, filtrate is dammed again by ultrafiltration Relative molecular weight is 20000 hollow fiber ultrafiltration membrane, obtains wine sample, at ambient temperature, ageing 3 months obtains ageing wine, mistake Filter, it is filling, get product.

Comparative example:

Harvest sub clean to cook, crushed after drying, admix koji (being commonly called as wine cake) sealing, its juice is may filter that after fermentation Drink.

Experimental example:The present invention harvests the beautifying face and moistering lotion of sub- alcoholic drink mixed with fruit juice, oxidation resistant clinical efficacy

Experiment material:The sub- wine that the embodiment of the present invention 3 is prepared.

Test place:The Guangxi Qinzhou hospital of traditional Chinese hospital.

1st, case and method

2013-2014, volunteer 140, participant is 30-55 Sui women, is that face has color spot, or acne, skin Skin is coarse, the patient of the low symptom of immunity.It is divided into test group 60, control group 1 60, control group 2 by completely random principle 20.Three groups of patient ages, sex, cardinal symptom, courses of disease etc. are relatively without significant difference, with comparativity.

2nd, usage and dosage:

Group on probation:Sooner or later respectively taking embodiment 3 obtains product once, and each 30mL takes 2 times, 15 days as one therapeutic course daily.

Control group 1:Sooner or later respectively taking comparative example obtains product once, and each 30mL takes 2 times, 15 days as one therapeutic course daily.

Control group 2:Do not take medicine.

3rd, efficacy determination

Effect is fine:Immunity strengthens, and facial colour spot disappears, and skin exquisiteness is fair.

Effect is obvious:Skin is delicate than before, and facial colour spot is thin out, and face is more ruddy light.

Effect is visible:Improve pachylosis and acne, skin is flexible than before.

It is invalid:Not seeing has any change.

Treatment results:After the course for the treatment of terminates, compared with control group, group effect is tried out more preferably, effective percentage is 93.33% He 95.00%, and have no side effect.

Claims (5)

1. a kind of preparation method for harvesting sub- alcoholic drink mixed with fruit juice, it is characterised in that comprise the following steps:
1) pre-treatment:Fresh sub- fruit of harvesting is cleaned up, dries, then crushes to obtain pulp;
2) squeeze:By step 1) obtain pulp and squeezed, crude oil and oil cake are obtained, is separated;
3) digest:By step 2) obtained oil cake, the pure water of weight such as add, tunes pH is 4-5, addition 0.05-0.1 parts by weight Pectase-cellulase-invertase complex enzyme and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, are digested Liquid;
4) deoil:By step 3) obtained enzymolysis liquid, be heated to 60-70 DEG C and extract 60-120 minute, obtain upper strata oil slick liquid and under Layer liquid, slag mixture, separation;
5) soak:By step 4) obtained subnatant, slag mixture, and fresh litchi pulp is according to 2:1 weight ratio mixing, White wine is added, immersion 2-3 months obtains immersion feed liquid;
6) ageing, filling:By step 5) the first suction filtration of obtained immersion feed liquid, filtrate is collected, filtrate obtains wine sample again by ultrafiltration, At ambient temperature, ageing 1-3 months, ageing wine is obtained, is filtered, it is filling, get product.
2. a kind of preparation method for harvesting sub- alcoholic drink mixed with fruit juice according to claim 1, it is characterised in that:Step 2) described in squeezing, Squeeze pressure is 20-45MPa.
3. a kind of preparation method for harvesting sub- alcoholic drink mixed with fruit juice according to claim 1, it is characterised in that:Step 3) described in pectin Enzyme-cellulase-invertase complex enzyme, the weight ratio of pectase-cellulase-invertase is 1-2:1-2:2.
4. a kind of preparation method for harvesting sub- alcoholic drink mixed with fruit juice according to claim 1, it is characterised in that:Step 5) described in addition it is white Wine, refers to add the rice wine that 1-2 times of weight alcoholic strength is 40 ° -50 °.
5. harvest sub- alcoholic drink mixed with fruit juice using what the preparation method described in claim any one of 1-4 was obtained.
CN201510584791.1A 2015-09-15 2015-09-15 One kind harvests sub- alcoholic drink mixed with fruit juice and preparation method thereof CN105087334B (en)

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Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108410640A (en) * 2018-05-24 2018-08-17 广西运亨酒业有限公司 Lichee Rum and preparation method thereof
CN108359572A (en) * 2018-05-24 2018-08-03 广西运亨酒业有限公司 A kind of lichee brandy and preparation method thereof that the smell of fruits is very sweet
CN108410638A (en) * 2018-05-24 2018-08-17 广西运亨酒业有限公司 A kind of lichee Rum and preparation method thereof
CN108641851A (en) * 2018-05-24 2018-10-12 广西运亨酒业有限公司 Lichee wine and preparation method thereof
CN108410637A (en) * 2018-05-24 2018-08-17 广西运亨酒业有限公司 Lichee brandy that the smell of fruits is very sweet and preparation method thereof
CN108359573A (en) * 2018-05-24 2018-08-03 广西运亨酒业有限公司 Lichee brandy and preparation method thereof
CN108410639A (en) * 2018-05-24 2018-08-17 广西运亨酒业有限公司 A kind of lichee that the smell of fruits is very sweet is made and preparation method thereof
CN108359564A (en) * 2018-05-24 2018-08-03 广西运亨酒业有限公司 Lichee wine that the smell of fruits is very sweet and preparation method thereof
CN108660020A (en) * 2018-05-24 2018-10-16 广西运亨酒业有限公司 A kind of lichee brandy and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN102746976A (en) * 2012-07-27 2012-10-24 广西运亨酒业有限公司 Rhodomyrtus tomentosa wine and preparation method thereof
CN103666911A (en) * 2013-11-27 2014-03-26 廖智明 Myrtle wine
CN104293587A (en) * 2014-09-30 2015-01-21 承德宇航人高山植物应用技术有限责任公司 Sea buckthorn wine and preparation method thereof

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Publication number Priority date Publication date Assignee Title
KR101278657B1 (en) * 2012-11-05 2013-06-25 화경판 Polygonum multiflorum for promoting hair to be black and method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102746976A (en) * 2012-07-27 2012-10-24 广西运亨酒业有限公司 Rhodomyrtus tomentosa wine and preparation method thereof
CN103666911A (en) * 2013-11-27 2014-03-26 廖智明 Myrtle wine
CN104293587A (en) * 2014-09-30 2015-01-21 承德宇航人高山植物应用技术有限责任公司 Sea buckthorn wine and preparation method thereof

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