CN105400660A - Lotus leaf and jerusalem artichoke wine and preparation method thereof - Google Patents
Lotus leaf and jerusalem artichoke wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a lotus leaf and jerusalem artichoke wine and a preparation method thereof. The lotus leaf and jerusalem artichoke wine is prepared from lotus leaves, jerusalem artichoke, cane sugar, soybean oligosaccharides, lotus seeds, seaweed, sargassum fusiforme, angel wine yeast, tryptophan, mixed enzyme, lycopene and citric acid. According to the lotus leaf and jerusalem artichoke wine and the preparation method thereof, the method is simple, operation is easy, the cost is saved, the taste is refreshing, the alcoholic strength is low, the sugar content is low, and the wine is clear and transparent and is good in stability. Through enzymolysis, blending and fermentation, lotus leaf alkaloid bioactive constituents of the lotus leaves are dissolved in ethyl alcohol and water in the two states of lotus leaf alkaloid and lotus leaf alkaloid salt, and the extraction rate is high. When the wine is reasonably matched with other food, the health care function can be significantly enhanced, and the lotus leaf and jerusalem artichoke wine can improve sleeping, reduce fat and lose weight, achieve the bacteriostatic and antiviral effect, prevent cardiovascular and cerebrovascular diseases, enhance resistance, resist aging, and achieve the life prolonging effect. The deep processing approach of the lotus leaves and the jerusalem artichoke is added, the utilization rate is improved, and economic incomes of farmers are increased.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of lotus leaf jerusalem artichoke wine and preparation method thereof.
Background technology
Lotus leaf is a kind of integration of drinking and medicinal herbs leaf, be rich in β-Hu square-bottomed bamboo basket Bu Su, flavones, volatile oil, soap class, vitamins C, Nuciferine, N-nornuciferine, O-remove first Nuciferine, the alkaline components of d-Reticuline, Ya Meipa alkali, N-methyl coelaurine hong, miltanthin, liriodendrin and other antimitotic effect, there is clearing heat and expelling damp, hemostasis Li Shui, lowering blood-fat and reducing weight, inhibitory anti-virus and the effect such as anti-oxidant.
China's lotus leaf only seldom a part be used as medicinal material or for processed food, most lotus leaf is then given it up.When existing lotus leaf processed food is produced, be that solvent is produced mainly with water, as the production of lotus leaf tea beverage and lotus leaf beverage, and the Chinese medicine functional ingredient such as flavones and alkaloid in lotus leaf is insoluble or solubleness is extremely low in water, make the utilization ratio of lotus leaf actives low, the health-care effect causing existing lotus leaf processed food is little, limits the application of lotus leaf processed food.And the kind of lotus leaf processed food is few, lotus leaf wine product is also few.Discarding of a large amount of lotus leaf, makes the effective constituent of lotus leaf fail to make full use of, causes the wasting of resources, need badly and widen lotus leaf processing and utilization approach.
Jerusalem artichoke, also claims Jerusalem artichoke, is the fructose polymers such as one perennial root herbaceous plant for many years, its underground stem tuber rich in starch, synanthrin, edible, cooks or cooks gruel, salted white, shines jerusalem artichoke processed and does, or produce starch and alcohol raw material.Near residence house, plantation has beautification function concurrently.Food and agricultural organization of jerusalem artichoke united state official is called " 21 century, people and animals shared crop ".Jerusalem artichoke extracts synanthrin, can treat diabetes.It has dual regulation to blood sugar, namely blood sugar in diabetic patients can be made to reduce on the one hand, hypoglycemia glucose can be made again to raise on the other hand.In addition, Jerusalem artichoke polysaccharide can also regulate functions of intestines and stomach, and improve immunizing power, toxin-expelling and face nourishing, improves lipid metabolism, promotes mineral absorption, is conducive to VITAMIN synthesis, prevents carious tooth.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of lotus leaf jerusalem artichoke wine and preparation method thereof.
A kind of lotus leaf jerusalem artichoke wine, is made up of the raw material of following weight percent: lotus leaf 52 ~ 60%, jerusalem artichoke 10 ~ 15%, sucrose 4 ~ 6%, soybean oligosaccharide 8 ~ 13%, lotus seeds 9 ~ 11%, marine alga 6 ~ 8%, Sargassum fusiforme 3 ~ 4%, Angel wine yeast 2 ~ 4%, tryptophane 1 ~ 2%, mixed enzyme 0.05 ~ 0.08%, Lyeopene 0.2 ~ 0.4%, citric acid 0.1 ~ 0.15%.
Described mixed enzyme is made up of the enzyme of following weight ratio: cellulase: polygalacturonase=6 ~ 7:1 ~ 2.
A preparation method for lotus leaf jerusalem artichoke wine, concrete comprises the following steps:
(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 4%, 121 DEG C, sterilizing 20 minutes, is cooled to 25 ~ 35 DEG C, add Angel wine yeast, 30 DEG C of constant temperature culture 30 ~ 40 minutes, obtain activation Angel wine yeast;
(2) lotus leaf is cleaned, 40 ~ 50 DEG C of oven dry, pulverize, cross 60 ~ 80 mesh sieves, obtain lotus leaf powder;
(3) jerusalem artichoke and lotus seeds are cleaned, making beating, obtain jerusalem artichoke lotus seeds slurry;
(4) marine alga and Sargassum fusiforme are cleaned, 55 ~ 60 DEG C of oven dry, pulverize, cross 60 ~ 80 mesh sieves, obtain seafood powder;
(5) water of lotus leaf weight 6 ~ 8 times amount is got, add citric acid, be stirred to and dissolve completely, add lotus leaf powder, jerusalem artichoke lotus seeds slurry, seafood powder and mixed enzyme, stir, 38 ~ 40 DEG C of water-baths, stir process 2 ~ 3 hours, 80 ~ 85 DEG C are heated 5 ~ 8 minutes, and go out enzyme, add remaining sucrose and soybean oligosaccharide, be stirred to after dissolving completely, add activation Angel wine yeast, stir, be placed in thermostat container, cultivate for 25 ~ 30 DEG C, the mass concentration to sugar is 4%, stops fermentation, diatomite filtration, obtains the former wine of lotus leaf jerusalem artichoke;
(6) in the former wine of lotus leaf jerusalem artichoke, add tryptophane and Lyeopene, be stirred to and dissolve completely ,-1 ~ 1 DEG C of standing placement 30 ~ 40 days, with the membrane filtration of 0.22 μm, obtain lotus leaf jerusalem artichoke wine, alcoholic strength is 12 ~ 14%;
(7) by sterilizing containers, filling, label, obtain finished product.
Lotus seeds, clear away heart-fire and are amusing, tonifying spleen antidiarrheal, and improving eyesight, invigorating the spleen mend stomach, antidiarrheal controlling nocturnal emission with astringent drugs, nourishing vigour, cancer-resisting, and hypotensive, cardiac stimulant is calmed the nerves, and nourishes qi-restoratives, clears away heart-fire, nti-freckle.
Marine alga, rich in proteins, polysaccharide, VITAMIN, mineral element and food fibre, can beauty and skin care, and hypotensive, decreasing cholesterol, increases gastrointestinal function by force, and strengthening immunity is anticancer.
Sargassum fusiforme, rich in proteins, polysaccharide, VITAMIN, mineral element and food fibre, can be antitumor, promotes hemopoietic function, strengthening immunity, anti-hemostasis suppository, reduces cholesterol, prevent hypertension.
Tryptophane is a kind of amino acid of needed by human, can tranquilizing by nourishing the heart, improving water flood, steady mood.
Lyeopene, has the ability of extremely strong scavenging free radicals, to preventing disease, improves immunizing power, Cell protection DNA from free radical damage, impels the growth of cell and regeneration to have remarkable efficacy, have the title of " plant gold ".
Advantage of the present invention is: a kind of lotus leaf jerusalem artichoke wine provided by the invention and preparation method thereof, and method is simple, and easy handling is cost-saving, taste delicate fragrance, and alcoholic strength is low, and sugared content is low, wine body clear, good stability; Lotus leaf is through enzymolysis, allotment and fermentation, its bioactive ingredients lotus leaf alkaloid is dissolved in second alcohol and water respectively with lotus leaf alkaloid and lotus leaf alkaloid salt two kinds of forms, and extraction yield is high, carries out reasonably combined with other food materials, significantly can increase nourishing function, enable lotus leaf wine improving water flood, lowering blood-fat and reducing weight, inhibitory anti-virus, prevention cardiovascular and cerebrovascular diseases, build up resistance, anti-ageing, reach the effect of promoting longevity; Increase the further technological processing way of lotus leaf and jerusalem artichoke, increase operation rate, increase the income of peasant household.
Embodiment
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
A kind of lotus leaf jerusalem artichoke wine, is made up of the raw material of following weight percent: lotus leaf 54%, jerusalem artichoke 11%, sucrose 4%, soybean oligosaccharide 8%, lotus seeds 9%, marine alga 7%, Sargassum fusiforme 3%, Angel wine yeast 2%, tryptophane 1.6%, mixed enzyme 0.05%, Lyeopene 0.25%, citric acid 0.1%.
Described mixed enzyme is made up of the enzyme of following weight ratio: cellulase: polygalacturonase=6:1.
A preparation method for lotus leaf jerusalem artichoke wine, concrete comprises the following steps:
(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 4%, 121 DEG C, sterilizing 20 minutes, is cooled to 25 DEG C, add Angel wine yeast, 30 DEG C of constant temperature culture 30 minutes, obtain activation Angel wine yeast;
(2) lotus leaf is cleaned, 40 DEG C of oven dry, pulverize, cross 60 mesh sieves, obtain lotus leaf powder;
(3) jerusalem artichoke and lotus seeds are cleaned, making beating, obtain jerusalem artichoke lotus seeds slurry;
(4) marine alga and Sargassum fusiforme are cleaned, 55 DEG C of oven dry, pulverize, cross 60 mesh sieves, obtain seafood powder;
(5) get the water of lotus leaf weight 6 times amount, add citric acid, be stirred to and dissolve completely, add lotus leaf powder, jerusalem artichoke lotus seeds slurry, seafood powder and mixed enzyme, stir, 38 DEG C of water-baths, stir process 2 hours, 80 DEG C are heated 5 minutes, and go out enzyme, adds remaining sucrose and soybean oligosaccharide, be stirred to after dissolving completely, add activation Angel wine yeast, stir, be placed in thermostat container, cultivate for 25 DEG C, the mass concentration to sugar is 4%, stop fermentation, diatomite filtration, obtains the former wine of lotus leaf jerusalem artichoke;
(6) in the former wine of lotus leaf jerusalem artichoke, add tryptophane and Lyeopene, be stirred to and dissolve completely ,-1 DEG C of standing placement 30 days, with the membrane filtration of 0.22 μm, obtain lotus leaf jerusalem artichoke wine, alcoholic strength is 12%;
(7) by sterilizing containers, filling, label, obtain finished product.
Embodiment 2
A kind of lotus leaf jerusalem artichoke wine, is made up of the raw material of following weight percent: lotus leaf 53%, jerusalem artichoke 10%, sucrose 5%, soybean oligosaccharide 8%, lotus seeds 9%, marine alga 7%, Sargassum fusiforme 3%, Angel wine yeast 3%, tryptophane 1.5%, mixed enzyme 0.06%, Lyeopene 0.34%, citric acid 0.1%.
Described mixed enzyme is made up of the enzyme of following weight ratio: cellulase: polygalacturonase=7:1.
A preparation method for lotus leaf jerusalem artichoke wine, concrete comprises the following steps:
(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 4%, 121 DEG C, sterilizing 20 minutes, is cooled to 30 DEG C, add Angel wine yeast, 30 DEG C of constant temperature culture 35 minutes, obtain activation Angel wine yeast;
(2) lotus leaf is cleaned, 45 DEG C of oven dry, pulverize, cross 70 mesh sieves, obtain lotus leaf powder;
(3) jerusalem artichoke and lotus seeds are cleaned, making beating, obtain jerusalem artichoke lotus seeds slurry;
(4) marine alga and Sargassum fusiforme are cleaned, 58 DEG C of oven dry, pulverize, cross 70 mesh sieves, obtain seafood powder;
(5) water of lotus leaf weight 7 times amount is got, add citric acid, be stirred to and dissolve completely, add lotus leaf powder, jerusalem artichoke lotus seeds slurry, seafood powder and mixed enzyme, stir, 39 DEG C of water-baths, stir process 2.5 hours, 83 DEG C are heated 6 minutes, and go out enzyme, add remaining sucrose and soybean oligosaccharide, be stirred to after dissolving completely, add activation Angel wine yeast, stir, be placed in thermostat container, cultivate for 28 DEG C, the mass concentration to sugar is 4%, stops fermentation, diatomite filtration, obtains the former wine of lotus leaf jerusalem artichoke;
(6) in the former wine of lotus leaf jerusalem artichoke, add tryptophane and Lyeopene, be stirred to and dissolve completely, 0 DEG C of standing placement 35 days, with the membrane filtration of 0.22 μm, obtain lotus leaf jerusalem artichoke wine, alcoholic strength is 13%;
(7) by sterilizing containers, filling, label, obtain finished product.
Embodiment 3
A kind of lotus leaf jerusalem artichoke wine, is made up of the raw material of following weight percent: lotus leaf 54%, jerusalem artichoke 10%, sucrose 6%, soybean oligosaccharide 8%, lotus seeds 9%, marine alga 6%, Sargassum fusiforme 3%, Angel wine yeast 2%, tryptophane 1.4%, mixed enzyme 0.08%, Lyeopene 0.4%, citric acid 0.12%.
Described mixed enzyme is made up of the enzyme of following weight ratio: cellulase: polygalacturonase=7:2.
A preparation method for lotus leaf jerusalem artichoke wine, concrete comprises the following steps:
(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 4%, 121 DEG C, sterilizing 20 minutes, is cooled to 35 DEG C, add Angel wine yeast, 30 DEG C of constant temperature culture 40 minutes, obtain activation Angel wine yeast;
(2) lotus leaf is cleaned, 50 DEG C of oven dry, pulverize, cross 80 mesh sieves, obtain lotus leaf powder;
(3) jerusalem artichoke and lotus seeds are cleaned, making beating, obtain jerusalem artichoke lotus seeds slurry;
(4) marine alga and Sargassum fusiforme are cleaned, 60 DEG C of oven dry, pulverize, cross 80 mesh sieves, obtain seafood powder;
(5) get the water of lotus leaf weight 8 times amount, add citric acid, be stirred to and dissolve completely, add lotus leaf powder, jerusalem artichoke lotus seeds slurry, seafood powder and mixed enzyme, stir, 40 DEG C of water-baths, stir process 3 hours, 85 DEG C are heated 8 minutes, and go out enzyme, adds remaining sucrose and soybean oligosaccharide, be stirred to after dissolving completely, add activation Angel wine yeast, stir, be placed in thermostat container, cultivate for 30 DEG C, the mass concentration to sugar is 4%, stop fermentation, diatomite filtration, obtains the former wine of lotus leaf jerusalem artichoke;
(6) in the former wine of lotus leaf jerusalem artichoke, add tryptophane and Lyeopene, be stirred to and dissolve completely, 1 DEG C of standing placement 40 days, with the membrane filtration of 0.22 μm, obtain lotus leaf jerusalem artichoke wine, alcoholic strength is 14%;
(7) by sterilizing containers, filling, label, obtain finished product.
Comparative example
Commercially available common white spirit.
The leading indicator of embodiment and comparative example wine detects:
The leading indicator of embodiment and comparative example wine is detected, the results are shown in Table 1.
Table 1: the leading indicator of embodiment and comparative example wine
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Alcoholic strength (%vol) | 12 | 13 | 14 | 35~60 |
| Total acid (g/L) | 1.3 | 1.3 | 1.2 | 0.3~2 |
| Total ester (g/L) | 4.5 | 4.5 | 4.6 | 0.4~4.2 |
| Total reducing sugar (g/100g) | 3.6 | 3.8 | 3.9 | — |
| Ethyl acetate (g/L) | 2.1 | 2.2 | 2.3 | 0.6~2.6 |
Note: "-" represents does not have this standard.
From the results shown in Table 1, the alcoholic strength of the lotus leaf jerusalem artichoke wine of embodiment is low, taste delicate fragrance, and mouthfeel is soft, the clarification of wine body, stable, can improving water flood, lowering blood-fat and reducing weight, inhibitory anti-virus, prevention cardiovascular and cerebrovascular diseases, build up resistance, anti-ageing, reach the effect of promoting longevity.
The health-care effect of embodiment and comparative example wine compares:
Drinking method: man drinks 150 milliliters every day, Ms drinks 100 milliliters every day, drinks 40 days continuously.
Model case:
(1) patient Lee, female, 39 years old, height 162cm, body weight 75Kg, continued fat 3 years, hypertension symptom 1 year.Drink lotus leaf jerusalem artichoke wine provided by the invention, weight loss 3.2Kg after 10 days, blood pressure reduces gradually, is tending towards normal, weight loss 14.2Kg after 40 days.
(2) Guo patient, man, 46 years old, height 175cm, body weight 91Kg, continued fat 6 years, and with hypertension.Drink lotus leaf jerusalem artichoke wine provided by the invention, weight loss 6.5Kg after 10 days, blood pressure declines to some extent, and weight loss 18.2Kg after 40 days, blood pressure is tending towards normal.
(3) patient Zhao, female, 53 years old, height 167cm, body weight 80Kg, continued fat 7 years, hypertension symptom 5 years, and with palpitaition, dreaminess.Drink lotus leaf jerusalem artichoke wine provided by the invention, weight loss 6.9Kg after 10 days, blood pressure declines to some extent, and sleep quality improves, weight loss 14.2Kg after 40 days, and blood pressure is normal, and insomnia and dreamful sleep symptom obviously alleviates.
Claims (3)
1. a lotus leaf jerusalem artichoke wine, it is characterized in that, be made up of the raw material of following weight percent: lotus leaf 52 ~ 60%, jerusalem artichoke 10 ~ 15%, sucrose 4 ~ 6%, soybean oligosaccharide 8 ~ 13%, lotus seeds 9 ~ 11%, marine alga 6 ~ 8%, Sargassum fusiforme 3 ~ 4%, Angel wine yeast 2 ~ 4%, tryptophane 1 ~ 2%, mixed enzyme 0.05 ~ 0.08%, Lyeopene 0.2 ~ 0.4%, citric acid 0.1 ~ 0.15%.
2. a kind of lotus leaf jerusalem artichoke wine as claimed in claim 1, it is characterized in that, described mixed enzyme is made up of the enzyme of following weight ratio: cellulase: polygalacturonase=6 ~ 7:1 ~ 2.
3. the preparation method of a kind of lotus leaf jerusalem artichoke wine as claimed in claim 1, is characterized in that, comprise the following steps:
(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 4%, 121 DEG C, sterilizing 20 minutes, is cooled to 25 ~ 35 DEG C, add Angel wine yeast, 30 DEG C of constant temperature culture 30 ~ 40 minutes, obtain activation Angel wine yeast;
(2) lotus leaf is cleaned, 40 ~ 50 DEG C of oven dry, pulverize, cross 60 ~ 80 mesh sieves, obtain lotus leaf powder;
(3) jerusalem artichoke and lotus seeds are cleaned, making beating, obtain jerusalem artichoke lotus seeds slurry;
(4) marine alga and Sargassum fusiforme are cleaned, 55 ~ 60 DEG C of oven dry, pulverize, cross 60 ~ 80 mesh sieves, obtain seafood powder;
(5) water of lotus leaf weight 6 ~ 8 times amount is got, add citric acid, be stirred to and dissolve completely, add lotus leaf powder, jerusalem artichoke lotus seeds slurry, seafood powder and mixed enzyme, stir, 38 ~ 40 DEG C of water-baths, stir process 2 ~ 3 hours, 80 ~ 85 DEG C are heated 5 ~ 8 minutes, and go out enzyme, add remaining sucrose and soybean oligosaccharide, be stirred to after dissolving completely, add activation Angel wine yeast, stir, be placed in thermostat container, cultivate for 25 ~ 30 DEG C, the mass concentration to sugar is 4%, stops fermentation, diatomite filtration, obtains the former wine of lotus leaf jerusalem artichoke;
(6) in the former wine of lotus leaf jerusalem artichoke, add tryptophane and Lyeopene, be stirred to and dissolve completely ,-1 ~ 1 DEG C of standing placement 30 ~ 40 days, with the membrane filtration of 0.22 μm, obtains lotus leaf jerusalem artichoke wine;
(7) by sterilizing containers, filling, label, obtain finished product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867768A (en) * | 2017-02-22 | 2017-06-20 | 钦州市钦南区科学技术情报研究所 | A kind of Pitaya Flower peach blossom health glutinous rice wine and preparation method thereof |
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|---|---|---|---|---|
| CN102174356A (en) * | 2011-02-25 | 2011-09-07 | 中国科学院烟台海岸带研究所 | Jerusalem artichoke wine and preparation method thereof |
| CN104031798A (en) * | 2014-06-13 | 2014-09-10 | 信阳农林学院 | Production method of lotus leaf fermentation alcoholic drink |
| CN104232385A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for lotus leaf health-care beer |
| CN104971295A (en) * | 2015-06-26 | 2015-10-14 | 浙江工业大学 | Traditional Chinese medicine composition and application thereof in preparing sargassum fusiforme and lotus seed nutritional wine |
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- 2015-11-16 CN CN201510781578.XA patent/CN105400660A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102174356A (en) * | 2011-02-25 | 2011-09-07 | 中国科学院烟台海岸带研究所 | Jerusalem artichoke wine and preparation method thereof |
| CN104031798A (en) * | 2014-06-13 | 2014-09-10 | 信阳农林学院 | Production method of lotus leaf fermentation alcoholic drink |
| CN104232385A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for lotus leaf health-care beer |
| CN104971295A (en) * | 2015-06-26 | 2015-10-14 | 浙江工业大学 | Traditional Chinese medicine composition and application thereof in preparing sargassum fusiforme and lotus seed nutritional wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867768A (en) * | 2017-02-22 | 2017-06-20 | 钦州市钦南区科学技术情报研究所 | A kind of Pitaya Flower peach blossom health glutinous rice wine and preparation method thereof |
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