CN105331485A - Method for brewing miracle fruit and nardostachys root sparkling wine - Google Patents
Method for brewing miracle fruit and nardostachys root sparkling wine Download PDFInfo
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- CN105331485A CN105331485A CN201510806703.8A CN201510806703A CN105331485A CN 105331485 A CN105331485 A CN 105331485A CN 201510806703 A CN201510806703 A CN 201510806703A CN 105331485 A CN105331485 A CN 105331485A
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Abstract
The invention discloses a method for brewing miracle fruit and nardostachys root sparkling wine. According to the method, fresh miracle fruits and water chestnuts are taken as main raw materials, Chinese herbal medicinal ingredients such as pedunculate herpetospermum fruits, bhizoma acori calami, Neotorularia humilis, nardostachys roots, radish seeds, Litsea coreana Leve, baical skullcap roots, Saxifraga pasumensis Marq. et Shaw. f. integrifolia Jeeir, dandelions, rotating Jerusalem sage and the like are added, and the fruit wine is prepared through procedures including pretreatment of the raw materials, adjustment of the sugar degree and the acidity, fermentation, bottling, secondary fermentation, bottle transferring, residue removal and the like. Nutrition values of the miracle fruits and the water chestnuts are fully utilized, the used raw materials and the added Chinese herbal medicinal ingredients have the synergistic effect, so that the fruit wine has existing nutritional ingredients of the raw materials, further has health-care functions of warming the center, tonifying the spleen, regulating qi and nourishing the stomach and is beneficial to the human health, the preparation method is scientific, easy to implement and high in operability, and the finished fruit wine contains a large quantity of carbon dioxide due to secondary fermentation in a bottle, is golden yellow, transparent and bright, has rich and fine foam, tastes fresh, soft and sweet, has the delicate flavor, has both the wine aroma and the fruit aroma and has the significant economic value.
Description
Technical field
The present invention relates to fruit wine technical field, specifically relate to a kind of brew method of miracle fruit rhizoma nardostachyos bubble wine.
Background technology
Miracle fruit is that Ericales Sapotaceae miracle fruit belongs to typical tropical evergreen shrubs, country of origin in West Africa, Ghana, the Congo one is with.The pulp of miracle fruit is sour and astringent, but containing miracle fruit albumen, has eaten in miracle fruit half an hour, has then eaten other acid fruits, can think that these sour waters fruits are no longer tart flavour, and become sweet taste, therefore named miracle fruit.
Pulp contains and enriches peculiar glucoprotein, vitamins C, K, citric acid, succsinic acid, oxalic acid etc., and seed contains natural sterol etc., and leaf contains the trace quantity mineral substance elements such as sodium, potassium, calcium, magnesium.
Often eat something rare ripe fruit or concentrated lozenge and there are adjustment hyperglycemia, hypertension, hyperlipidemia, gout, uric acid, headache etc., reach effect of normal value stabilization.Fruit juice is applied in mosquito bite place can anti-inflammation detumescence.Seed can be separated stenocardia, has a sore throat, hemorrhoid etc.Leaf make tea or cook can adjust hyperglycemia, hypertension, cardioprotection, the weight reducing of U.S. face, toxin expelling defaecation, control uric acid, alleviate gout pain card and can relieve the effect of alcohol.Water chestnut taste is sweet, cold nature.Enter lung, stomach warp.There is yin-nourishing, moisturize, relieving restlessness, the effect of quenching the thirst.Control consumption of YIN caused by febrile disease, cough polydipsia, deficient fever, maldigestion, frequent micturition etc.
Water chestnut, have another name called water chestnut, Shui Li, Chinese herbaceous peony, an ancient name for water chestnut, black taro, Bodhisattva's shepherd's purse, a kind of wild plant, the subteranean stem of which is like water chestnut, monocot genus Cyperaceae is perennial root herbaceous plant, oblate, point above, smooth surface is glossy, red-purple or chocolate, grows in pond, deep green stem is on the ground grown thickly, and the bulb of underground can be edible.Because its shape is as water chestnut, people also claim its water chestnut.Water chestnut color of the leather purple is black, and meat is pure white, the sweet succulence of taste, clear and melodious good to eat, has the good reputation of " underground snow pear ", and northerner is referred to as " south of the River ginseng ", both can cook fruit and eat something rare, and can do again vegetables and eat, be the product in popular season.
Water chestnut nutritious, according to analysis: containing protein 0.8-1.5g, carbohydrate 12.9-21.8g, fatty 0.3g, robust fibre 0.3g, ash content 0.8g, calcium 4mg, phosphorus 45mg, iron 0.8mg in every fresh bulb of 100g, and a small amount of carotene and vitamins C.The phosphorus contained in water chestnut is higher in rhizome vegetable, growth in humans can be promoted to grow and maintain the needs of physiological function, very large benefit is had to the growth of tooth bone, the metabolism of the large material of the sugar in body, fat, protein three can be promoted simultaneously, regulate acid base equilibrium, therefore water chestnut be suitable for children eat.
Water chestnut is cold in nature, there is the de-swelling that helps digestion, clearing heat and detoxicating, cool blood promote the production of body fluid, diuresis defaecation, Cleering damp and dissolving phlegm effect, can be used for treat jaundice, dysentery, poliomyelitis, constipation and other diseases; Water chestnut contains a kind of antimicrobial component, and to the certain effect that reduced blood pressure, this material also has preventive and therapeutic effect to cancer.
Rhizoma nardostachyos is the dry root and rhizome of Valerianaceae plant rhizoma nardostachyos.Slightly conically, bend, long 5 ~ 18cm more.Rhizome is short and small, and there are stem, leaf residue in upper end, in long and narrow film quality sheet or threadiness.Outer dark brown, internal layer is brown or yellow.Single or several knots of root, branch or side by side, diameter 0.3-1cm.Surface brown, shrinkage, has radicula and fibrous root.Matter is crisp, frangibility, and section is coarse, and skin zone's dark-brown, often becomes splintery, woody part yellow-white.Gas is special, has refrigerant sense.Taste is pungent, sweet, warm in nature.Return spleen, stomach warp.Regulating QI to relieve pain, relieving stagnation and activating the spleen.For distension and fullness in the abdomen, poor appetite, vomiting.
The present invention adopts fresh miracle fruit and water chestnut to be main raw material, and add the bubble wine of the traditional Chinese medicine ingredients brew such as fruit of Pedunculate Herpetospermum, Rhizoma Acori Calami, earthworm fruit mustard, rhizoma nardostachyos, Semen Raphani, Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang, the root of large-flowered skullcap, the pine base of a fruit, taraxacum, Root of Common Lamiophlomis, have not been reported at home at present and launch.
Summary of the invention
The present invention adopts fresh miracle fruit to be main raw material, take water chestnut as auxiliary material, take full advantage of the nutritive value of miracle fruit and water chestnut, and add: the traditional Chinese medicine ingredients such as Spiral shell, Fischer grass, Glyptosternon maculatus (Rogan)., Like Selago Cassiope, Yunnan Alpinia henryi, Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang, the root of large-flowered skullcap, the root of herbaceous peony, taraxacum, Herba Begoniae Yunnanensis, raw materials used synergy, reach warming middle-JIAO and strengthening the spleen, the health-care effect of nourishing the stomach of regulating the flow of vital energy, filled up this kind of this blank of raw material brewed fruit wine of current domestic use.
The present invention so realizes:
A brew method for miracle fruit rhizoma nardostachyos bubble wine, adopts following processing step:
1), the pre-treatment processed raw material: fresh miracle fruit is carried out go-no-go, selects removal the fruit of underdone, overdone, rotten, ill worm;
2), the miracle fruit pulp of 70-80 weight part is carried out break process, makes pulp for subsequent use;
3), water chestnut is cleaned peeling, gets 35-40 weight part, then add 15-20 weight parts water, break into the water chestnut slurry of pasty state with food hollander;
4), get fruit of Pedunculate Herpetospermum, Rhizoma Acori Calami, earthworm fruit mustard, rhizoma nardostachyos, Semen Raphani, Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang, the root of large-flowered skullcap, the pine base of a fruit, taraxacum, Root of Common Lamiophlomis, after adding pure water decoction, refilter and obtain decocting for Chinese herbal medicine liquid, decocting for Chinese herbal medicine liquid is added in the obtained water chestnut slurry of step 3), obtain Chinese medicine water chestnut slurry;
5), by step 2) obtained pulp carries out pol adjustment;
6), add the pectin Enzyme of 0.05-0.07% weight ratio in pulp, insulation 38-42 DEG C, keeps 50-80 minute;
7), in pulp, add 4-5 weight part yeast, ferment in 24-28 DEG C, to producing without obvious foam, stopping of namely fermenting, the obtained former wine of miracle fruit after filtering;
8), the Chinese medicine water chestnut obtained in step 4) slurry is put into stainless steel cask cook, be cooled to 50-60 DEG C, add α-amylase, the cellulase of 0.3-0.5% weight ratio, the saccharifying enzyme of 0.2-0.4% weight ratio of Chinese medicine water chestnut slurry 0.15-0.25% weight ratio, saccharification 4-6 hour, obtained water chestnut liquid glucose after filtering;
9), the water chestnut liquid glucose obtained in step 8) is added the yeast juice of 3-5 weight part, be deployed into water chestnut fermented liquid;
10), by the former wine bottling of miracle fruit obtained in step 7), bottle pressure withstanding degree need reach 0.98-1.47MPa, the water chestnut fermented liquid made in step 9) is mixed again in bottle, being seated on wine frame by downward-sloping for bottle mouth 30-45 degree, is carry out Secondary Fermentation in bottle in 15-16 degree Celsius in envrionment temperature;
11), in Secondary Fermentation process, need rotate bottle 3-5 enclose every 2-3 days, the precipitation solids allowing fermentation produce is concentrated and is deposited to bottle mouth position, Secondary Fermentation process lasts 25-35 days;
12), remove the gred: after Secondary Fermentation completes, first bottleneck is carried out freezing treatment, make the schlempe of bottleneck be set in ice; At this time open bottle cap, under the impulse force of carbonic acid gas, outside ice cube meeting automatic-extrusion bottle, therefore schlempe also can be cleaned; Now can remain a small amount of space in bottle, need to add former wine and sucrose etc. and carry out adding bottle with maintenance capacity;
13), the wine after slagging-off put into ground kiln storage after 1 year, packing and selling.
Chinese medicine proportioning in step 4) of the present invention is: get fruit of Pedunculate Herpetospermum 0.3-0.5 weight part, Rhizoma Acori Calami 0.3-0.4 weight part, earthworm fruit mustard 0.2-0.4 weight part, rhizoma nardostachyos 0.2-0.4 weight part, Semen Raphani 0.2-0.3 weight part, Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang 0.2-0.4 weight part, root of large-flowered skullcap 0.2-0.3 weight part, pine base of a fruit 0.3-0.5 weight part, taraxacum 0.1-0.3 weight part, Root of Common Lamiophlomis 0.2-0.3 weight part.
Carrying out pol adjustment to pulp in step 5) of the present invention, is adjust to pulp sugar degree with sucrose or glucose to reach 150g-180g/L, adjusts in every 1L pulp that acid content can not lower than 6-7g with tartrate.
Bottling in step 10) of the present invention, the former wine of the miracle fruit of taking accounts for the long-pending 50-55% of bottle, and water chestnut fermented liquid accounts for the long-pending 35-40% of bottle.
The mechanism of action of the present invention:
Miracle fruit, nourishing YIN to relieve dryness, relieving restlessness are quenched the thirst, invigorating the spleen and regulating the stomach; Water chestnut, the de-swelling that helps digestion, clearing heat and detoxicating, cool blood promote the production of body fluid; Fruit of Pedunculate Herpetospermum: clearing gallbladder heat, cures mainly maldigestion; Rhizoma Acori Calami: mend stomach sun, cure mainly stagnation of QI due to dyspepsia; Earthworm fruit mustard: cure mainly maldigestion; Rhizoma nardostachyos: regulating QI to relieve pain, relieving stagnation and activating the spleen, cures mainly distension and fullness in the abdomen, poor appetite, vomiting; Semen Raphani: help digestion de-swelling, lowering the adverse-rising QI to resolve phlegm; Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang: warming middle-JIAO to relieve pain, cure mainly epigastric distending pain; The root of large-flowered skullcap: heat-clearing and damp-drying drug, cool blood, removing toxic substances; The pine base of a fruit: clearing heat and detoxicating, clearing liver-gallbladder; Taraxacum: clearing heat and detoxicating, dispersing swelling and dissipating binds; Root of Common Lamiophlomis: promoting blood circulation to remove blood stasis, swelling and pain relieving.Utilize the mutual compatibility of above Chinese medicinal materials, collaborative to come into force, by regulating the liter of liver to send out, the respectful of lung falls, and promotes the strong fortune of spleen, admittedly reach warming middle-JIAO and strengthening the spleen, the effect of nourishing the stomach of regulating the flow of vital energy.
The present invention adopts fresh miracle fruit and water chestnut to be main raw material, and add the traditional Chinese medicine ingredients such as fruit of Pedunculate Herpetospermum, Rhizoma Acori Calami, earthworm fruit mustard, rhizoma nardostachyos, Semen Raphani, Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang, the root of large-flowered skullcap, the pine base of a fruit, taraxacum, Root of Common Lamiophlomis, the operations such as the raw materials pretreatment passed through, sugar addition acidity, fermentation, bottling, Secondary Fermentation, rolling bottle, slagging-off, are prepared into fruit wine.Take full advantage of the nutritive value of miracle fruit and water chestnut, raw materials used and added traditional Chinese medicine ingredients synergy, fruit wine of the present invention is made not only to have the existing nutrition of raw material, have more warming middle-JIAO and strengthening the spleen, to regulate the flow of vital energy the health-care effect of nourishing the stomach, be conducive to HUMAN HEALTH, and preparation method's science, easy, workable, finished product fruit wine is because have passed Secondary Fermentation in bottle, wine body is caused to contain great amount of carbon dioxide, golden yellow color is bright, and tool enriches fine and smooth foam, wine body mouthfeel is pure and fresh, sweet, taste delicate fragrance, aroma fruital is also deposited, there is significant economic worth.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment
Embodiment 1, a kind of brew method of miracle fruit rhizoma nardostachyos bubble wine, adopts following processing step:
1), the pre-treatment processed raw material: fresh miracle fruit is carried out go-no-go, selects removal the fruit of underdone, overdone, rotten, ill worm;
2), the miracle fruit pulp of 75 kilograms is carried out break process, makes pulp for subsequent use;
3), cleaned by water chestnut, peeling, gets 35 kilograms, adds 20 kg water, breaks into the water chestnut slurry of pasty state with food hollander;
4), get fruit of Pedunculate Herpetospermum 0.3 kilogram, Rhizoma Acori Calami 0.3 kilogram, earthworm fruit 0.35 kilogram, mustard, rhizoma nardostachyos 0.4 kilogram, Semen Raphani 0.3 kilogram, Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang 0.2 kilogram, the root of large-flowered skullcap 0.25 kilogram, the pine base of a fruit 0.3 kilogram, taraxacum 0.35 kilogram, Root of Common Lamiophlomis 0.2 kilogram, add the pure water of 20 kilograms, 30 minutes are decocted with machine for decocting Chinese traditional herb medicines, refilter and obtain decocting for Chinese herbal medicine liquid, decocting for Chinese herbal medicine liquid is added in the obtained water chestnut slurry of step 3), obtain Chinese medicine water chestnut slurry;
5), by step 2) obtained pulp, carries out pol adjustment with sucrose or glucose, adjusts to pulp sugar degree and reach 160g/L, adjust to acid content in every 1L pulp reach 7g with tartrate;
6), add the pectin Enzyme of 0.5% weight ratio in pulp, insulation 38-42 DEG C, keeps 50-80 minute;
7), in pulp, add 4 kilograms of yeast, ferment in 24-28 DEG C, to producing without obvious foam, stopping of namely fermenting, the obtained former wine of miracle fruit after filtering;
8), the Chinese medicine water chestnut obtained in step 4) slurry is put into stainless steel cask cook, be cooled to 55 DEG C, add α-amylase, the cellulase of 0.4% weight ratio, the saccharifying enzyme of 0.3% weight ratio that Chinese medicine water chestnut starches 0.25% weight ratio, saccharification 5 hours, obtained water chestnut liquid glucose after filtering;
9), the water chestnut liquid glucose obtained in step 8) is added the yeast juice of 3 kilograms, be deployed into water chestnut fermented liquid;
10), the former wine of miracle fruit obtained in step 7) is loaded in pressure bottle, Intake Quantity be bottle long-pending 55%, the water chestnut fermented liquid made in step 9) is mixed again in bottle, Intake Quantity be bottle long-pending 35%, shaking all, be seated on wine frame by downward-sloping for bottle mouth 40 degree, is carry out Secondary Fermentation in bottle in 15-16 degree Celsius in envrionment temperature;
11), in Secondary Fermentation process, need rotate bottle 4 enclose every 3 days, the precipitation solids allowing fermentation produce is concentrated and is deposited to bottle mouth position, Secondary Fermentation process lasts 30 days;
12), remove the gred: after Secondary Fermentation completes, first bottleneck is carried out freezing treatment, make the schlempe of bottleneck be set in ice; At this time open bottle cap, under the impulse force of carbonic acid gas, outside ice cube meeting automatic-extrusion bottle, therefore schlempe also can be cleaned; Now can remain a small amount of space in bottle, need to add former wine and sucrose etc. and carry out adding bottle with maintenance capacity;
13), the wine after slagging-off put into ground kiln storage after 1 year, packing and selling.
The finished product that embodiments of the invention 1 are obtained, through 38 with poor appetite, epigastric distending pain human consumer, drink 50 milliliters every day, after drinking continuously 15 days, the obvious improver of symptom 27, efficient is 71%, drink 50 milliliters every day, after drinking continuously 30 days, the obvious improver of symptom 31, efficient is 82%.
Embodiment 2, a kind of brew method of miracle fruit rhizoma nardostachyos fruit wine, adopts following steps:
A brew method for miracle fruit rhizoma nardostachyos bubble wine, adopts following processing step:
1), the pre-treatment processed raw material: fresh miracle fruit is carried out go-no-go, selects removal the fruit of underdone, overdone, rotten, ill worm;
2), the miracle fruit pulp of 80 kilograms is carried out break process, makes pulp for subsequent use;
3), cleaned by water chestnut, peeling, gets 40 kilograms, adds 22 kg water, breaks into the water chestnut slurry of pasty state with food hollander;
4), get root of Acuminate Rhubarb. 0.3 kilogram, rhizoma nardostachyos 0.4 kilogram, Glyptosternon maculatus (Rogan). 0.25 kilogram, Like Selago Cassiope 0.25 kilogram, Yunnan Alpinia henryi 0.3 kilogram, Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang 0.35 kilogram, yellow 0.25 kilogram of tower, the root of herbaceous peony 0.3 kilogram, epipremnum aureum spend 0.2 kilogram, Root of Common Lamiophlomis 0.4 kilogram, add the pure water of 22 kilograms, 30 minutes are decocted with machine for decocting Chinese traditional herb medicines, refilter and obtain decocting for Chinese herbal medicine liquid, decocting for Chinese herbal medicine liquid is added in the obtained water chestnut slurry of step 3), obtain Chinese medicine water chestnut slurry;
5), by step 2) obtained pulp, carries out pol adjustment with sucrose or glucose, adjusts to pulp sugar degree and reach 160g/L, adjust to acid content (by sulphur acid meter) in every 1L pulp reach 8g with tartrate;
6), add the pectin Enzyme of 0.55% weight ratio in pulp, insulation 38-42 DEG C, keeps 50-80 minute;
7), in pulp, add 4 kilograms of yeast, ferment in 24-28 DEG C, to producing without obvious foam, stopping of namely fermenting, the obtained former wine of miracle fruit after filtering;
8), the Chinese medicine water chestnut obtained in step 4) slurry is put into stainless steel cask cook, be cooled to 55 DEG C, add α-amylase, the cellulase of 0.5% weight ratio, the saccharifying enzyme of 0.4% weight ratio that Chinese medicine water chestnut starches 0.3% weight ratio, saccharification 6 hours, obtained water chestnut liquid glucose after filtering;
9), the water chestnut liquid glucose obtained in step 8) is added the yeast juice of 3.5 kilograms, be deployed into water chestnut fermented liquid;
10), the former wine of miracle fruit obtained in step 7) is loaded in pressure bottle, Intake Quantity be bottle long-pending 55%, the water chestnut fermented liquid made in step 9) is mixed again in bottle, Intake Quantity be bottle long-pending 35%, shaking all, be seated on wine frame by downward-sloping for bottle mouth 45 degree, is carry out Secondary Fermentation in bottle in 15-16 degree Celsius in envrionment temperature;
11), in Secondary Fermentation process, need rotate bottle 5 enclose every 2 days, the precipitation solids allowing fermentation produce is concentrated and is deposited to bottle mouth position, Secondary Fermentation process lasts 35 days;
12), remove the gred: after Secondary Fermentation completes, first bottleneck is carried out freezing treatment, make the schlempe of bottleneck be set in ice; At this time open bottle cap, under the impulse force of carbonic acid gas, outside ice cube meeting automatic-extrusion bottle, therefore schlempe also can be cleaned; Now can remain a small amount of space in bottle, need to add former wine and sucrose etc. and carry out adding bottle with maintenance capacity;
13), the wine after slagging-off put into ground kiln storage after 1 year, packing and selling.
The mechanism of action of the embodiment of the present invention 2:
Miracle fruit, nourishing YIN to relieve dryness, relieving restlessness are quenched the thirst, invigorating the spleen and regulating the stomach; Water chestnut, the de-swelling that helps digestion, clearing heat and detoxicating, cool blood promote the production of body fluid; Root of Acuminate Rhubarb.: the long-pending stomach invigorating that disappears, dissolving stasis and hemostasis; Rhizoma nardostachyos: regulating QI to relieve pain, relieving stagnation and activating the spleen, cures mainly distension and fullness in the abdomen, poor appetite, vomiting; Glyptosternon maculatus (Rogan).: spleen benefiting and stimulating the appetite, inducing diuresis to remove edema; Like Selago Cassiope: cure mainly stomachache due to hyperactive liver-QI attacking the stomach, poor appetite; Yunnan Alpinia henryi: poor appetite, epigastric distending pain; Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang: warming middle-JIAO to relieve pain, cure mainly epigastric distending pain; Tower is yellow: rush down real heat, broken stagnant, row hemostasis; The root of herbaceous peony: nourishing blood to suppress the hyperactive liver, pain relieving in slow; Epipremnum aureum flower: stimulate the circulation of the blood and cause the muscles and joints to relax, swelling and pain relieving; Root of Common Lamiophlomis: promoting blood circulation to remove blood stasis, swelling and pain relieving.Utilize the mutual compatibility of above Chinese medicinal materials, collaborative to come into force, by regulating the liter of liver to send out, the respectful of lung falls, and promotes the strong fortune of spleen, admittedly reach warming middle-JIAO and strengthening the spleen, the effect of nourishing the stomach of regulating the flow of vital energy.
In the finished product that embodiments of the invention 2 are obtained, through the human consumer of 45 poor appetites, epigastric distending pain, drink 50 milliliters every day, after drinking continuously 15 days, the obvious improver of symptom 34, efficient is 75.5%, drink 50 milliliters every day, after drinking continuously 30 days, the obvious improver of symptom 40, efficient is 88.8%.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineering technical personnel in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (4)
1. a brew method for miracle fruit rhizoma nardostachyos bubble wine, is characterized in that, comprises following processing step:
1), the pre-treatment processed raw material: fresh miracle fruit is carried out go-no-go, selects removal the fruit of underdone, overdone, rotten, ill worm etc.;
2), the miracle fruit pulp of 70-80 weight part is carried out break process, makes pulp for subsequent use;
3), water chestnut is cleaned peeling, gets 35-40 weight part, then add 15-20 weight parts water, break into the water chestnut slurry of pasty state with food hollander;
4), get fruit of Pedunculate Herpetospermum, Rhizoma Acori Calami, earthworm fruit mustard, rhizoma nardostachyos, Semen Raphani, Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang, the root of large-flowered skullcap, the pine base of a fruit, taraxacum, Root of Common Lamiophlomis, after adding pure water decoction, refilter and obtain decocting for Chinese herbal medicine liquid, decocting for Chinese herbal medicine liquid is added in the obtained water chestnut slurry of step 3), obtain Chinese medicine water chestnut slurry;
5), by step 2) obtained pulp carries out pol adjustment;
6), add the pectin Enzyme of 0.05-0.07% weight ratio in pulp, insulation 38-42 DEG C, keeps 50-80 minute;
7), in pulp, add 4-5 weight part yeast, ferment in 24-28 DEG C, to producing without obvious foam, stopping of namely fermenting, the obtained former wine of miracle fruit after filtering;
8), the Chinese medicine water chestnut obtained in step 4) slurry is put into stainless steel cask cook, be cooled to 50-60 DEG C, add α-amylase, the cellulase of 0.3-0.5% weight ratio, the saccharifying enzyme of 0.2-0.4% weight ratio of Chinese medicine water chestnut slurry 0.15-0.25% weight ratio, saccharification 4-6 hour, obtained water chestnut liquid glucose after filtering;
9), the water chestnut liquid glucose obtained in step 8) can be added the yeast juice of 3-5 weight part, be deployed into water chestnut fermented liquid;
10), by the former wine bottling of miracle fruit obtained in step 7), bottle pressure withstanding degree need reach 0.98-1.47MPa, the water chestnut fermented liquid made in step 9) is mixed again in bottle, being seated on wine frame by downward-sloping for bottle mouth 30-45 degree, is carry out Secondary Fermentation in bottle in 15-16 degree Celsius in envrionment temperature;
11), in Secondary Fermentation process, can need rotate bottle 3-5 enclose every 2-3 days, the precipitation solids allowing fermentation produce is concentrated and is deposited to bottle mouth position, Secondary Fermentation process lasts 25-35 days;
12), remove the gred: after Secondary Fermentation completes, first bottleneck is carried out freezing treatment, make the schlempe of bottleneck be set in ice; At this time open bottle cap, under the impulse force of carbonic acid gas, outside ice cube meeting automatic-extrusion bottle, therefore schlempe also can be cleaned; Now can remain a small amount of space in bottle, need to add former wine and sucrose etc. and carry out adding bottle with maintenance capacity;
13), the wine after slagging-off put into ground kiln storage after 1 year, packing and selling.
2. the brew method of a kind of miracle fruit rhizoma nardostachyos bubble fruit wine according to claim 1, it is characterized in that, the Chinese medicine proportioning in step 4) is: get fruit of Pedunculate Herpetospermum 0.3-0.5 weight part, Rhizoma Acori Calami 0.3-0.4 weight part, earthworm fruit mustard 0.2-0.4 weight part, rhizoma nardostachyos 0.2-0.4 weight part, Semen Raphani 0.2-0.3 weight part, Litsea coreana Lvl. Var. Sinensis (Allen) Yang et P. H. Huang, Litsea coreana var. sinensis (Allen) Yang et H. P. Huang 0.2-0.4 weight part, root of large-flowered skullcap 0.2-0.3 weight part, pine base of a fruit 0.3-0.5 weight part, taraxacum 0.1-0.3 weight part, Root of Common Lamiophlomis 0.2-0.3 weight part.
3. the brew method of a kind of miracle fruit rhizoma nardostachyos bubble fruit wine according to claim 1, it is characterized in that, in step 5), pol adjustment is carried out to pulp, adjust to pulp sugar degree with sucrose or glucose and reach 150g-180g/L, adjust in every 1L pulp with tartrate that acid content can not lower than 6-7g.
4. the brew method of a kind of miracle fruit rhizoma nardostachyos bubble fruit wine according to claim 1, is characterized in that, the bottling in step 10), and the former wine of the miracle fruit of taking accounts for the long-pending 50-55% of bottle, and water chestnut fermented liquid accounts for the long-pending 35-40% of bottle.
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Citations (8)
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| CN103421639A (en) * | 2013-07-03 | 2013-12-04 | 仲恺农业工程学院 | Brewing method of miracle fruit fermented wine |
| CN104099215A (en) * | 2014-07-17 | 2014-10-15 | 谭泮 | Wine prepared by loquat, water chestnut and Longjing tea |
| CN104087500A (en) * | 2014-07-25 | 2014-10-08 | 陈铭 | Method for preparing miracle fruit vinegar |
| CN104726249A (en) * | 2015-04-13 | 2015-06-24 | 陈卓杰 | Anti-oxidization Shaji Putao sparkling wine |
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Application publication date: 20160217 |