CN105420014A - Depression relieving and tranquilizing blueberry milk wine and preparation method thereof - Google Patents

Abstract

The invention discloses depression relieving and tranquilizing blueberry milk wine, which is prepared from the following raw materials in parts by weight: 90-110 parts of blueberry, 6-7 parts of cucumber, 8-10 parts of litchi chinensis, 3-4 parts of albizia julibrissin, 1-2 parts of rosa chinensis, 1-2 parts of elecampane inula root, 1-2 parts of nutgrass galingale rhizome, 2-3 parts of tilia europaea, 1-2 parts of lotus plumule as well as proper amounts of SO2, CaCO3, glucose, pectinase, saccharomyces cerevisiae, bentonite, glucose oxidase, catalase and skimmed milk. The milk wine disclosed by the invention, which freezes such vegetables and fruits as the blueberry and mixes and crushes the vegetables and fruits with the milk and which is added with such raw materials as the albizia julibrissin, the tilia europaea and the like, has functions of relieving depression and tranquilizing, improving sleep and the like; by adopting a microwave sterilization process in the whole process, the color, fragrance and flavor of the milk wine are reserved to the greatest extent, and secondary pollution caused by filling is also completely avoided; the finished wine body is clear and transparent, pure in flavor, rich in taste, full in aftertaste and rich in fragrance; and by removing oxygen through the combination of the glucose oxidase and the catalase, the preservation time of the milk wine is prolonged, and meanwhile, the fragrance and the quality of the wine are improved.

Description

A kind of resolving stagnation for tranquilization blueberry fermented milk and preparation method thereof

Technical field

The present invention relates to a kind of blueberry wine, particularly relate to a kind of resolving stagnation for tranquilization blueberry fermented milk and preparation method thereof.

Background technology

In blueberry total polyphenols and total flavones concentration high, eat useful health raw, fresh fruit is storage tolerance not, within under normal temperature 2,3 days, just start to decay, therefore be the only way which must be passed of blueberry industry development by blueberry processing, and fruit wine integrates nourishing, keeps healthy, goes with rice or bread, drinks, meet the theory that modern people pursue green health, the invention provides a kind of blueberry fruit wine for this reason.

Summary of the invention

Instant invention overcomes prior art deficiency, provide a kind of resolving stagnation for tranquilization blueberry fermented milk and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of resolving stagnation for tranquilization blueberry fermented milk is made up of the raw material of following weight parts:

Blueberry 90-110, cucumber 6-7, lichee 8-10, Flower of Silktree Albizzia 3-4, Flos Rosae Chinensis 1-2, Root of Racemose Inula 1-2, rhizoma cyperi 1-2, tilia europaea 2-3, embryo nelumbinis 1-2, SO ₂, CaCO ₃, glucose, pulp enzyme, yeast saccharomyces cerevisiae, bentonite, glucose oxidase, catalase, skimmed milk be appropriate.

A kind of resolving stagnation for tranquilization blueberry milk method for preparing medicated wine, comprises the following steps:

(1) choose the ripe blueberry without breakage of going mouldy, cucumber, lichee, blueberry is cleaned stalk, cucumber is removed the peel, lichee shells stoning, mix fragmentation with 1-2 times of skimmed milk, add the SO of 58-62mg/l simultaneously ₂, pulp crushing rate reaches 90-95%, obtains pulp;

(2) fresh Flower of Silktree Albizzia, Flos Rosae Chinensis impurity elimination are cleaned, with boiling water blanching 4-6 second, through lyophilize, micronizing, obtain pollen, by Root of Racemose Inula, rhizoma cyperi, tilia europaea, embryo nelumbinis co-grinding, add 8-9 times of water, slow fire boiling 1-2 hour, filter, filtrate spraying dry, obtain Chinese medicine powder, mix with pollen, pulp, obtain magma;

(3) in magma, add the pulp enzyme of 0.2-0.3%, enzymolysis 60-70 minute at 45-50 DEG C, go out enzyme 20-30 minute in the water-bath of 70-80 DEG C, at 0-4 DEG C, clarify 5-6 days, filters, filtrate CaCO ₃adjust ph is to 3.5-3.7, and regulate pol to 200-220g/l with glucose, Micvowave Sterilization, is cooled to room temperature;

(4) G/W of yeast saccharomyces cerevisiae with 20 times of 1-2% is activated, 20-30 minute is activated at 37-39 DEG C, 2-3 hour is cultivated again in the incubator of 28-30 DEG C, what be inoculated into above-mentioned sterilizing by 1 ‰ amounts treats in fermented liquid, send into fermentor tank, at 11-13 DEG C of bottom fermentation 7-8 days, measured every 1 day;

(5) when fermentation stops to when alcoholic strength 11.8-12.0%vol, total acid content 6.9-7.0g/l, residual sugar amount 2.0-2.2g/l, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, at 8-10 DEG C of bottom fermentation 21-24 days, deactivation 30-40 minute in the water-bath of 60-70 DEG C, centrifugation, obtains wine body, at 0-4 DEG C more than ageing half a year;

(6) above-mentioned ageing wine is added the bentonite clarification 7-8 days of 790-810mg/l, cold stabilizing treatment 5-6 days at 0 ± 1 DEG C, filter with the diatomite filter of aperture 0.3-0.4 micron, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.

Compared with prior art, advantage of the present invention is:

The present invention mixes fragmentation with milk after freezing for the vegetables and fruits such as blueberry, retain its flavour nutrient completely, add Flower of Silktree Albizzia, the raw materials such as tilia europaea make fermented milk have resolving stagnation for tranquilization, the effects such as improving water flood, omnidistance employing Micvowave Sterilization technique, not only homogeneous heating, thermo-sensitivity nutrient substance in protection raw material, reduce the loss of its natural colored and fragrance, retain its color and luster to greatest extent, fragrance and local flavor, also avoid the filling secondary pollution caused completely, finished wine body clear, pure flavor, mouthfeel is plentiful, rear sense is sufficient, full of fragrance, glucose oxidase and catalase is utilized to carry out associating deoxygenation, make fermented milk while extending storage time, improve fragrance and the quality of wine.

Embodiment

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of resolving stagnation for tranquilization blueberry fermented milk is made up of the raw material of following weight (jin):

Blueberry 90, cucumber 6, lichee 8, Flower of Silktree Albizzia 3, Flos Rosae Chinensis 1, Root of Racemose Inula 1, rhizoma cyperi 1, tilia europaea 2, embryo nelumbinis 1, SO ₂, CaCO ₃, glucose, pulp enzyme, yeast saccharomyces cerevisiae, bentonite, glucose oxidase, catalase, skimmed milk be appropriate.

A kind of resolving stagnation for tranquilization blueberry milk method for preparing medicated wine, comprises the following steps:

(1) choose the ripe blueberry without breakage of going mouldy, cucumber, lichee, blueberry is cleaned stalk, cucumber is removed the peel, lichee shells stoning, mix fragmentation with 2 times of skimmed milks, add the SO of 60mg/l simultaneously ₂, pulp crushing rate reaches 90%, obtains pulp;

(2) fresh Flower of Silktree Albizzia, Flos Rosae Chinensis impurity elimination are cleaned, with boiling water blanching 5 seconds, through lyophilize, micronizing, obtain pollen, by Root of Racemose Inula, rhizoma cyperi, tilia europaea, embryo nelumbinis co-grinding, add 8 times of water, slow fire boiling 1 hour, filter, filtrate spraying dry, obtain Chinese medicine powder, mix with pollen, pulp, obtain magma;

(3) in magma, add the pulp enzyme of 0.2%, enzymolysis 60 minutes at 50 DEG C, go out enzyme 20 minutes in the water-bath of 80 DEG C, clarifies 5 days at 4 DEG C, filters, filtrate CaCO ₃adjust ph to 3.6, regulate pol to 210g/l with glucose, Micvowave Sterilization, is cooled to room temperature;

(4) by the G/W activation of yeast saccharomyces cerevisiae with 20 times 1%, at 38 DEG C, activate 30 minutes, then cultivate 2 hours in the incubator of 30 DEG C, what be inoculated into above-mentioned sterilizing by 1 ‰ amounts treats in fermented liquid, send into fermentor tank, 13 DEG C of bottom fermentations 7 days, measured every 1 day;

(5) when fermentation stops to when alcoholic strength 11.9%vol, total acid content 6.9g/l, residual sugar amount 2.1g/l, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, 10 DEG C of bottom fermentations 21 days, deactivation 30 minutes in the water-bath of 70 DEG C, centrifugation, obtain wine body, at 0 DEG C more than ageing half a year;

(6) bentonite that above-mentioned ageing wine adds 800mg/l is clarified 7 days, cold stabilizing treatment 6 days at 0 DEG C, filter with the diatomite filter in 0.3 micron, aperture, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.

Claims (2)

1. a resolving stagnation for tranquilization blueberry fermented milk, it is characterized in that being made up of the raw material of following weight parts:

Blueberry 90-110, cucumber 6-7, lichee 8-10, Flower of Silktree Albizzia 3-4, Flos Rosae Chinensis 1-2, Root of Racemose Inula 1-2, rhizoma cyperi 1-2, tilia europaea 2-3, embryo nelumbinis 1-2, SO ₂, CaCO ₃, glucose, pulp enzyme, yeast saccharomyces cerevisiae, bentonite, glucose oxidase, catalase, skimmed milk be appropriate.

2. a resolving stagnation for tranquilization blueberry milk method for preparing medicated wine as claimed in claim 1, is characterized in that comprising the following steps:

(1) choose the ripe blueberry without breakage of going mouldy, cucumber, lichee, blueberry is cleaned stalk, cucumber is removed the peel, lichee shells stoning, mix fragmentation with 1-2 times of skimmed milk, add the SO of 58-62mg/l simultaneously ₂, pulp crushing rate reaches 90-95%, obtains pulp;

(2) fresh Flower of Silktree Albizzia, Flos Rosae Chinensis impurity elimination are cleaned, with boiling water blanching 4-6 second, through lyophilize, micronizing, obtain pollen, by Root of Racemose Inula, rhizoma cyperi, tilia europaea, embryo nelumbinis co-grinding, add 8-9 times of water, slow fire boiling 1-2 hour, filter, filtrate spraying dry, obtain Chinese medicine powder, mix with pollen, pulp, obtain magma;

(3) in magma, add the pulp enzyme of 0.2-0.3%, enzymolysis 60-70 minute at 45-50 DEG C, go out enzyme 20-30 minute in the water-bath of 70-80 DEG C, at 0-4 DEG C, clarify 5-6 days, filters, filtrate CaCO ₃adjust ph is to 3.5-3.7, and regulate pol to 200-220g/l with glucose, Micvowave Sterilization, is cooled to room temperature;

(4) G/W of yeast saccharomyces cerevisiae with 20 times of 1-2% is activated, 20-30 minute is activated at 37-39 DEG C, 2-3 hour is cultivated again in the incubator of 28-30 DEG C, what be inoculated into above-mentioned sterilizing by 1 ‰ amounts treats in fermented liquid, send into fermentor tank, at 11-13 DEG C of bottom fermentation 7-8 days, measured every 1 day;

(5) when fermentation stops to when alcoholic strength 11.8-12.0%vol, total acid content 6.9-7.0g/l, residual sugar amount 2.0-2.2g/l, isolate wine liquid, be transferred to another fermentor tank and carry out secondary fermentation, at 8-10 DEG C of bottom fermentation 21-24 days, deactivation 30-40 minute in the water-bath of 60-70 DEG C, centrifugation, obtains wine body, at 0-4 DEG C more than ageing half a year;

(6) above-mentioned ageing wine is added the bentonite clarification 7-8 days of 790-810mg/l, cold stabilizing treatment 5-6 days at 0 ± 1 DEG C, filter with the diatomite filter of aperture 0.3-0.4 micron, Micvowave Sterilization, add 5000U/L glucose oxidase and 10mL40000U/mL Catalase solution in every 1.5L wine, sterile filling enters in oak barrel.