CN105400662A - Lotus leaf and saucer-shaped melon wine and preparation method thereof - Google Patents
Lotus leaf and saucer-shaped melon wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a lotus leaf and saucer-shaped melon wine and a preparation method thereof. The lotus leaf and saucer-shaped melon wine is prepared from lotus leaves, a saucer-shaped melon, cane sugar, lactulose, lotus seeds, red spinach, sedum aizoon, angel wine yeast, tryptophan, mixed enzyme, chlorophyll and citric acid. According to the lotus leaf and saucer-shaped melon 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. Due to the fact that the wine is reasonably matched with other food, the health care function can be significantly enhanced, sleeping is improved, fat is reduced, weight is lost, the bacteriostatic and antiviral effect is achieved, cardiovascular and cerebrovascular diseases are prevented, the resistance is enhanced, aging is resisted, and the life prolonging effect is achieved. The deep processing approach of the lotus leaves and the saucer-shaped melon 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 flying saucer melon 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.
Flying saucer melon has another name called dish melon, is a mutation of Curcurbitaceae Cucurbita american pumpkin.Its fruit both can be viewed and admired, edible again, was a kind of existing food dual-purpose gardening plant seldom.The history that flying saucer melon is cultivated in China is very short.It is in succession introduced from Russia, Korea S, the U.S. and other places the nineties in 20th century as the special vegetables of a kind of name at first.Flying saucer melon not only has very high ornamental value, also has very high edibleness and value medical health care.Its tender fruit, tender flower, the tender tip, petiole, seed are all edible.Flying saucer melon contains abundant VITAMIN, carotene, nicotinic acid and multiple mineral element.Edible flying saucer melon contributes to the secretion of bile, the reduction of glycogen (glycogen) in liver, therefore, useful to treatment of obesity, atherosclerosis, liver-kidney diseases, adjustment microcirculation.Be rich in pectin substance in fruit, gastric mucosa can be made, enteron aisle exempts from harm or the healing of promotion ulcer wound.Seed is also containing the composition that can be used as wormer use.
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 flying saucer melon wine and preparation method thereof.
A kind of lotus leaf flying saucer melon wine, is made up of the raw material of following weight percent: lotus leaf 52 ~ 60%, flying saucer melon 8 ~ 12%, sucrose 4 ~ 6%, milk ketose 8 ~ 13%, lotus seeds 9 ~ 11%, red back of the body dish 6 ~ 8%, Herba Sedi Aizoon 3 ~ 4%, Angel wine yeast 2 ~ 4%, tryptophane 1 ~ 2%, mixed enzyme 0.05 ~ 0.08%, chlorophyll 0.1 ~ 0.3%, citric acid 0.1 ~ 0.15%.
Described mixed enzyme is made up of the enzyme of following weight ratio: cellulase: polygalacturonase=4 ~ 5:1 ~ 2.
A preparation method for lotus leaf flying saucer melon 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) flying saucer melon, lotus seeds, red back of the body dish and Herba Sedi Aizoon are cleaned, making beating, obtains vegetable;
(4) get the water of lotus leaf weight 5 ~ 7 times amount, add citric acid, after dissolving completely, add lotus leaf powder, vegetable and mixed enzyme, stir, 38 ~ 40 DEG C of water-baths, stir process 3 ~ 4 hours, 80 ~ 85 DEG C are heated 5 ~ 8 minutes, and go out enzyme, adds remaining sucrose and milk ketose, 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%, stop fermentation, diatomite filtration, obtains the former wine of lotus leaf flying saucer melon;
(5) in the former wine of lotus leaf flying saucer melon, add tryptophane and chlorophyll, 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 Chinese toon wine, alcoholic strength is 12 ~ 14%;
(6) 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.
Red back of the body dish, can enrich blood, and strengthening immunity is antitumor, parasiticide, antiviral, and help digestion, stomach invigorating, relieves the effect of alcohol.
Herba Sedi Aizoon, has and nourishes heart, flat liver, hypotensive, and reducing blood-fat prevents or delays the effects such as arteriosclerosis, and long-term eating has good curative effect to heart trouble, hypertension, hyperlipidemia, hepatitis etc., is a kind of desirable health-care vegetable.
Tryptophane is a kind of amino acid of needed by human, can tranquilizing by nourishing the heart, improving water flood, steady mood.
Chlorophyll, has anti-inflammatory, antiulcer agent, deodorization, and anti-cholesterol is anticancer, regulates body acid base equilibrium, regulates blood sugar concentration, hematopoiesis, beauty treatment skin makeup.
Advantage of the present invention is: a kind of lotus leaf flying saucer melon 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, beauty and skin care, 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 flying saucer melon, 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 flying saucer melon wine, is made up of the raw material of following weight percent: lotus leaf 55%, flying saucer melon 9%, sucrose 4%, milk ketose 9%, lotus seeds 9%, red back of the body dish 7%, Herba Sedi Aizoon 3%, Angel wine yeast 2%, tryptophane 1.6%, mixed enzyme 0.05%, chlorophyll 0.25%, citric acid 0.1%.
Described mixed enzyme is made up of the enzyme of following weight ratio: cellulase: polygalacturonase=4:1.
A preparation method for lotus leaf flying saucer melon 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) flying saucer melon, lotus seeds, red back of the body dish and Herba Sedi Aizoon are cleaned, making beating, obtains vegetable;
(4) get the water of lotus leaf weight 5 times amount, add citric acid, after dissolving completely, add lotus leaf powder, vegetable and mixed enzyme, stir, 38 DEG C of water-baths, stir process 3 hours, 80 DEG C are heated 5 minutes, and go out enzyme, adds remaining sucrose and milk ketose, 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 flying saucer melon;
(5) in the former wine of lotus leaf flying saucer melon, add tryptophane and chlorophyll, 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 Chinese toon wine, alcoholic strength is 12%;
(6) by sterilizing containers, filling, label, obtain finished product.
Embodiment 2
A kind of lotus leaf flying saucer melon wine, is made up of the raw material of following weight percent: lotus leaf 54%, flying saucer melon 9%, sucrose 5%, milk ketose 9%, lotus seeds 9%, red back of the body dish 7%, Herba Sedi Aizoon 3%, Angel wine yeast 2%, tryptophane 1.5%, mixed enzyme 0.06%, chlorophyll 0.3%, citric acid 0.14%.
Described mixed enzyme is made up of the enzyme of following weight ratio: cellulase: polygalacturonase=5:1.
A preparation method for lotus leaf flying saucer melon 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) flying saucer melon, lotus seeds, red back of the body dish and Herba Sedi Aizoon are cleaned, making beating, obtains vegetable;
(4) get the water of lotus leaf weight 6 times amount, add citric acid, after dissolving completely, add lotus leaf powder, vegetable and mixed enzyme, stir, 39 DEG C of water-baths, stir process 3.5 hours, 83 DEG C are heated 7 minutes, and go out enzyme, adds remaining sucrose and milk ketose, 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%, stop fermentation, diatomite filtration, obtains the former wine of lotus leaf flying saucer melon;
(5) in the former wine of lotus leaf flying saucer melon, add tryptophane and chlorophyll, 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 Chinese toon wine, alcoholic strength is 13%;
(6) by sterilizing containers, filling, label, obtain finished product.
Embodiment 3
A kind of lotus leaf flying saucer melon wine, is made up of the raw material of following weight percent: lotus leaf 55%, flying saucer melon 8%, sucrose 6%, milk ketose 8%, lotus seeds 9%, red back of the body dish 7%, Herba Sedi Aizoon 3%, Angel wine yeast 2%, tryptophane 1.5%, mixed enzyme 0.07%, chlorophyll 0.3%, citric acid 0.13%.
Described mixed enzyme is made up of the enzyme of following weight ratio: cellulase: polygalacturonase=5:2.
A preparation method for lotus leaf flying saucer melon 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) flying saucer melon, lotus seeds, red back of the body dish and Herba Sedi Aizoon are cleaned, making beating, obtains vegetable;
(4) get the water of lotus leaf weight 7 times amount, add citric acid, after dissolving completely, add lotus leaf powder, vegetable and mixed enzyme, stir, 40 DEG C of water-baths, stir process 4 hours, 85 DEG C are heated 8 minutes, and go out enzyme, adds remaining sucrose and milk ketose, 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 flying saucer melon;
(5) in the former wine of lotus leaf flying saucer melon, add tryptophane and chlorophyll, 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 Chinese toon wine, alcoholic strength is 14%;
(6) 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 | 1.4 | 1.4 | 0.3~2 |
| Total ester (g/L) | 4.7 | 4.6 | 4.6 | 0.4~4.2 |
| Total reducing sugar (g/100g) | 4.0 | 3.9 | 3.9 | — |
| Ethyl acetate (g/L) | 2.3 | 2.4 | 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 flying saucer melon 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, builds up resistance, anti-ageing, reaches 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 Yao, female, 39 years old, height 163cm, body weight 76Kg, continued fat 4 years, hypertension symptom 2 years.Drink lotus leaf flying saucer melon wine provided by the invention, weight loss 3.5Kg after 10 days, blood pressure reduces gradually, is tending towards normal, weight loss 14.2Kg after 40 days.
(2) patient Lu, man, 46 years old, height 174cm, body weight 91Kg, continued fat 5 years, and with hypertension.Drink lotus leaf flying saucer melon 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) grandson patient, female, 56 years old, height 167cm, body weight 81Kg, continued fat 7 years, hypertension symptom 5 years, and with palpitaition, dreaminess.Drink lotus leaf flying saucer melon 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 flying saucer melon wine, it is characterized in that, be made up of the raw material of following weight percent: lotus leaf 52 ~ 60%, flying saucer melon 8 ~ 12%, sucrose 4 ~ 6%, milk ketose 8 ~ 13%, lotus seeds 9 ~ 11%, red back of the body dish 6 ~ 8%, Herba Sedi Aizoon 3 ~ 4%, Angel wine yeast 2 ~ 4%, tryptophane 1 ~ 2%, mixed enzyme 0.05 ~ 0.08%, chlorophyll 0.1 ~ 0.3%, citric acid 0.1 ~ 0.15%.
2. a kind of lotus leaf flying saucer melon 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=4 ~ 5:1 ~ 2.
3. the preparation method of a kind of lotus leaf flying saucer melon 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) flying saucer melon, lotus seeds, red back of the body dish and Herba Sedi Aizoon are cleaned, making beating, obtains vegetable;
(4) get the water of lotus leaf weight 5 ~ 7 times amount, add citric acid, after dissolving completely, add lotus leaf powder, vegetable and mixed enzyme, stir, 38 ~ 40 DEG C of water-baths, stir process 3 ~ 4 hours, 80 ~ 85 DEG C are heated 5 ~ 8 minutes, and go out enzyme, adds remaining sucrose and milk ketose, 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%, stop fermentation, use diatomite filtration, obtain the former wine of lotus leaf flying saucer melon;
(5) in the former wine of lotus leaf flying saucer melon, add tryptophane and chlorophyll, 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 Chinese toon wine, alcoholic strength is 12 ~ 14%;
(6) by sterilizing containers, filling, label, obtain finished product.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104031798A (en) * | 2014-06-13 | 2014-09-10 | 信阳农林学院 | Production method of lotus leaf fermentation alcoholic drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104031798A (en) * | 2014-06-13 | 2014-09-10 | 信阳农林学院 | Production method of lotus leaf fermentation alcoholic drink |
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Application publication date: 20160316 |