CN105462769A - Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine - Google Patents
Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine Download PDFInfo
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Abstract
The invention discloses a preparation method for cistanche fermented wine. The preparation method includes the following steps that 1, materials are prepared and disinfected; 2, a matrix is prepared; 3, strain inoculation is conducted, wherein 5% to 10% of alcohol yeast trained to be alive by glutinous rice fermented mash is added to cistanche juice prepared in the step 2, the fermentation temperature ranges from 28 DEG C to 30 DEG C, the first fermentation time period is 6 d, the second fermentation time period is 8 d, the main fermentation period is 14 d, the after-fermentation temperature ranges from 18 DEG C to 23 DEG C, the fermentation time is 45 d, and the mixture is transferred to a storage tank for constant-temperature aging; 4, filling of finished products is conducted. The preparation method has the advantages that compared with the prior art, fresh cistanche is directly juiced and extracted, the steps of cistanche drying, moist processing, slicing, drying and the like in a traditional extraction process are omitted, loss of effective ingredients of cistanche in the steps is reduced, the raw material utilization rate is increased, an original primary processing link is shortened, energy is saved, and the composite cost of the link is reduced.
Description
Technical field
The present invention relates to technique for making wine field, especially relate to a kind of preparation method of Herba Cistanches fermented wine and adopt the low alcohol of Herba Cistanches fermented wine preparation.
Background technology
Herba Cistanches, another name rues greatly, be Cistanche Tubulosa again, it is the traditional rare Chinese medicine of China, have the good reputation of " desert ginseng ", the feature of Herba Cistanches does not have toxic side effect exactly, can be used as medicine, edible, can alcoholic, there are good enriching yin and nourishing kidney, ease constipation, the several functions such as defaecation, the nutritive value of Herba Cistanches is very high, Utilization prospects is wide, but, because Herba Cistanches should not directly be eaten raw, general is all carry out drying processing after adopting, current consumption mostly is to steep in wine and drinks, or as Chinese medicine preparation, such as, publication number is 103725565A, name is called in the patent of Consumptive disease cistanche health-care wine, through clean system by other starting material such as Herba Cistanchess, dry, slicing treatment, directly steep in wine formed health promoting wine, publication number is in the patent documentation of 103642624A, is the starting material as wine such as Herba Cistanches extracting solution, Radix Ginseng extractive solution of employing, publication number for technical scheme disclosed in the patent documentation of 1733885 be also use Herba Cistanches extracting solution as the raw material preparing dry red winew, comprehensively above-mentioned, use in prior art during Herba Cistanches is all will through middle processing, so cause edible inconvenient, method also has limitation, all by rear for Herba Cistanches processing and the obtained healthcare products of other medicinal ingredients mixing in prior art simultaneously, though have effective constituent certain in Herba Cistanches, but after other material combinations, do not retain the taste smell of Herba Cistanches itself to greatest extent, Herba Cistanches directly for fresh goods in industry utilizes and there is not yet research report, prior art is simply processed and not only can not be expanded its edible face, middle processing causes the nutritive value of Herba Cistanches to run off, the added value of this precious resources cannot be promoted again, the industry benign development of making is subject to shadow.
Summary of the invention
When edible, middle work program is all had to pass through in order to solve above-mentioned Herba Cistanches, directly fresh goods Herba Cistanches directly can not be used, the problems such as the nutritive value of fresh goods can not be retained to greatest extent, the invention discloses the preparation method of fresh goods Herba Cistanches fermented wine, and the low alcohol adopting this fermented wine to modulate, its object that will realize is, develop the purposes of fresh goods Herba Cistanches, fresh herba cistanches is adopted to obtain fermented wine, both Herba Cistanches health-care effect can better be retained, can tooling cost be reduced again, simultaneously edible, very convenient to carry.
To achieve these goals, the technical solution used in the present invention is, the preparation method of a kind of Herba Cistanches fermented wine disclosed by the invention, comprises the following steps:
(1) to get the raw materials ready sterilization: immerse in potassium permanganate solution after fresh goods Herba Cistanches is cleaned and soak, and then rinse well with clear water, remove the peel, stripping and slicing, making beating, filtration, desalting treatment, obtain the Herba Cistanches raw material of making wine; First with the browning reaction that potassium permanganate immersion is to suppress polyphenoloxidase to participate in, harmful microbe can be suppressed again to pollute;
(2) allocate substrate: in Herba Cistanches raw material, add glycogen adjust its pH value to 4.2-4.4 simultaneously, to the heating raw materials after sugar addition to temperature 78-80 DEG C, maintain 20-25min sterilization; Fresh goods desertliving cistanche nutritive is worth higher, without centre processing, its nutritive ingredient will be retained to greatest extent, but when fresh goods Herba Cistanches will be changed into drinkable wine by microbial process, because himself sugar is very low, need to adopt outer sugaring just can ferment normally;
(3) bacterial classification is accessed: in the Herba Cistanches juice that step (2) is deployed, add mass percent is the alcohol yeast that 5% ~ 10% glutinous rice karusen instruction is lived, between leavening temperature 28 DEG C ~ 30 DEG C, fermentation time first paragraph is 6d, and second segment is 8d, and the main ferment phase is 14d altogether; Secondary fermentation temperature is 18 DEG C ~ 23 DEG C, and fermentation time is 45d, proceeds to the ageing of hold-up vessel constant temperature; The selection of leavening temperature and time is all Herba Cistanches and glycogen are contacted fully ferment fully, thus obtains mouthfeel the best, fermented wine that nutrient loss is few;
(4) filling finished product: after step (3) ageing, more namely obtain through chemical examination, adjustment wine base parameter, filtration, essence filter, the filtration of degerming plate, bottling, sealing, sterilization the Herba Cistanches fermented wine brewageed.
Further, the potassium permanganate solution of to be mass percent the be 0.16-0.20% in step (1), fresh goods Herba Cistanches being cleaned immersion, soak time is 25-35min.
Further, the alcohol yeast instruction activating method that described glutinous rice karusen instruction is lived is: alcohol yeast is made an addition to 32 DEG C in the glutinous rice karusen of 48 hours fermentation, cultivation and fermentation 20 hours.
The invention also discloses the low alcohol adopting the allotment of above-mentioned fermented wine, it is be made up of following composition by weight percentage: containing Herba Cistanches percent mass than being the fermented wine of 89.57%, foodstuff additive, the edible sucrose of 8%, honey, the citric acid of 0.24%, the oxysuccinic acid of 0.16% of 1.82% of 0.03%.
Further, described additive can be one or more selected in pectin, Xylo-Mucine, cyclodextrine, potassium sorbate, VC, calcium pantothenate etc.
Compared with prior art, fresh goods Herba Cistanches is directly carried out extraction of squeezing the juice by the present invention, so just deduct Herba Cistanches drying, profit system, section, drying and other steps in traditional extraction technique, decrease and carrying out the loss to Herba Cistanches effective ingredient in these step process, improve raw material availability, shorten again originally system processing this link, the not only energy-conservation comprehensive cost again reducing this link.It adopts fresh herba cistanches to be main raw material, form through fermentable, again through association, the esterification of traditional aging process, thus make that the mouthfeel of wine becomes softer, alcohol just, improve the quality of wine, and suitably finely tune according to the analytical results of Related Component, obtained low Herba Cistanches fermented wine, improve the processing method of carrying out soaking wine with dry product Herba Cistanches, drink colony limited, make drinking person not feel disagreeable to the taste, the dry peppery characteristic being difficult to swallow, and can expand and drink colony, economic benefits; The preparation manipulation of this product is easily implemented under the guidance of technician, and in raw material preparation, loss is few, and workability is strong, ensure that the health protection effect of product.Succeeding in developing of low Herba Cistanches fermented wine, this will promote the exploitation of saltings resource greatly, pulls regional economy sustainable development.
Advantage of the present invention is: according to raw material proterties, and adopt low temperature juice and physics softening desalination processing method, not only active substance extraction yield is high, and well improves the palatability of Herba Cistanches juice, outstanding to the mouthfeel effect of wine base after fermentable; Multiple-microorganism participates in fermentative action again, transforms and generates some ester class, alcohols, and the composition such as amino acid, VITAMIN, improves the nutritive value of Herba Cistanches fermented wine, taste is more coordinated; With the Herba Cistanches juice fermented wine that Herba Cistanches juice ferments through alcohol yeast for main raw material, not only the potability of wine is good, has more the nourishing function of Herba Cistanches, and meet modern and pursue requirement that is natural, nutrition, product has extremely strong vitality.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of a kind of embodiment of the present invention.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Composition graphs 1, the object of the present invention is to provide a kind of (comparatively limits retains Herba Cistanches self effective constituent) low Herba Cistanches fermented wine improving mouthfeel.
Another object of the present invention is that providing a kind of is raw material with fresh herba cistanches, after utilizing fruit wine factory to have processing units inching, is formed and is used for the above-mentioned preparation method to Herba Cistanches fermented wine.
3rd object of the present invention directly enters increment processing after being to provide to promote Herba Cistanches results, omit drying processing link and a large amount of storage places, and even drying goods is because of its limited drawback of edible way.
The preparation method of a kind of Herba Cistanches fermented wine that the present invention develops, comprises the following steps:
(1) to get the raw materials ready sterilization: immerse in potassium permanganate solution after fresh goods Herba Cistanches is cleaned and soak, and then rinse well with clear water, remove the peel, stripping and slicing, making beating, filtration, desalting treatment, obtain the Herba Cistanches raw material of making wine; Potassium permanganate solution can select solute percentage composition to be the solution of 0.16-0.20%, and soak time is 25-35min;
Potassium permanganate is Strong oxdiative reductive agent, and therefore, sterilization, sterilisation effect are all good, and obtain simple.Time clean 0.1%, time comparatively clean 0.13%, deposit more than 3 days 0.16%, deposit more than one week 0.19% solution.In a word, clean level is different, and selected sterilization degree is just different, its objective is the miscellaneous bacteria of killing the attachment of Herba Cistanches epidermis, miscellaneous bacteria is retained in before squeezing the juice.In table 1
Table 1
(2) allocate substrate: in Herba Cistanches raw material, add glycogen adjust its pH value to 4.2-4.4 simultaneously, to the heating raw materials after sugar addition to temperature 78-80 DEG C, maintain 20-25min sterilization;
(3) bacterial classification is accessed: in the Herba Cistanches juice that step (2) is deployed, add the alcohol yeast that mass percent 5% ~ 10% glutinous rice karusen instruction is lived, between leavening temperature 28 DEG C ~ 30 DEG C, fermentation time first paragraph is 6d, and second segment is 8d, and the main ferment phase is 14d altogether; Secondary fermentation temperature is 18 DEG C ~ 23 DEG C, and fermentation time is 45d, proceeds to the ageing of hold-up vessel constant temperature; The alcohol yeast instruction activating method that glutinous rice karusen instruction is lived is: alcohol yeast is made an addition to 32 DEG C in the glutinous rice karusen of 48 hours fermentation, cultivation and fermentation 20 hours; Carried out by alcohol yeast instructing living and cultivate, then this distillery yeast instruction viable bacteria kind is made an addition to 32 DEG C in the glutinous rice karusen of 48 hours fermentation, cultivation and fermentation 20 hours, this makes an addition in Herba Cistanches fermented juice the advantage of carrying out fermenting and is:
1 owing to the addition of fermentation distiller's yeast in glutinous rice wine with dregs, through the constant temperature culture of 48 hours at suitable temperature, first be that mould becomes glucose Starch Conversion, when the concentration of glucose reaches 24%, at this moment add activated alcohol yeast, making yeast quick growth and breeding in this matrix, is that yeast count reaches a certain amount of, make it high in the fermentation utilization ratio of Herba Cistanches fermented juice fermenting process sugar, the residual sugar of the complete desertliving cistanche wine that ferments is at below 5g/L.
2 shorten whole fermentation time.Directly the alcohol yeast activated is added in Herba Cistanches juice and ferment, treat that the time that residual sugar drops to below 10g/L is more than 7 days; And distillery yeast instruction viable bacteria kind makes an addition to 32 DEG C in the glutinous rice karusen of 48 hours fermentation, cultivation and fermentation 20 hours, this makes an addition in Herba Cistanches fermented juice and ferments, and treats that the time that residual sugar drops to below 5g/L is about 4 days.
3 give the distinctive fragrance of Herba Cistanches fermented wine, local flavor.
(4) filling finished product: after step (3) ageing, more namely obtain through chemical examination, adjustment wine base parameter, filtration, essence filter, the filtration of degerming plate, bottling, sealing, sterilization the Herba Cistanches fermented wine brewageed.
The selection of bacterial classification in preparation method of the present invention, finally determining according to finally obtaining effect, being shown in Table 2,
Table 2
By in table 2, the fermentation test of three bacterial classifications, what alcohol producing amount was the highest is Dan Baoli distillery yeast, the alcohol producing amount of all the other two primary yeasts is of slight difference, but the total acid of Angel yeast saccharomyces cerevisiae, RC212 wine yeast, volatile acid, pH and residual sugar content are significantly higher than Dan Baoli distillery yeast, show latter two yeast to the utilization ratio of reducing sugar and yeast activity degree comparatively Dan Baoli distillery yeast decrease, and the wine degree of Dan Baoli distillery yeast fermented meat cistanche deserticola wine conforms with initial test design, residual sugar, the volatilization acid number of wine body are also lower.
Embodiment two: the invention also discloses the low alcohol adopting the fermented wine in embodiment one to be deployed into, it is be made up of following composition by weight percentage: containing Herba Cistanches percent mass than being the fermented wine of 89.57%, foodstuff additive, the edible sucrose of 8%, honey, the citric acid of 0.24%, the oxysuccinic acid of 0.16% of 1.82% of 0.03%.
Wherein, described additive can be one or more selected in pectin, Xylo-Mucine, cyclodextrine, potassium sorbate, VC, calcium pantothenate etc.
The low alcohol that the present invention adopts fresh goods Herba Cistanches fermented wine to allocate, the plurality of active ingredients containing Herba Cistanches, as multiple alkaloid, has kidney tonifying, and benefit essence, moisturizes, laxation, hypotensive effect.For impotence in male, infertilitas feminis, under band, metrorrhagia, waist knee crymodynia, the diseases such as blood depletion constipation, hypertension, hyperlipidemia all have good auxiliary therapeutic action.
Through the nutritive ingredient of the fermented wine that this method of the present invention obtains, with existing through middle process contrast, the Herba Cistanches low alcohol nutritive ingredient that the present invention obtains is high, aminoacids content contrast table in Herba Cistanches low alcohol and Herba Cistanches soaking wine: table 3
Table 3 aminoacids content (mg/100mL sample)
Phenylethyl alcohol glycoside is the main effectively activeconstituents in Herba Cistanches, this research with the amount of the echinacoside of phenylethyl alcohol glycoside and verbascoside main active ingredient for index, to the comparative result of functional component content in Herba Cistanches fermentation low alcohol and 42 degree of Herba Cistanches soaking wine.In table 4
Table 4 echinacoside and verbascoside content (g/100mL sample)
From table, data presentation is known, in Herba Cistanches fermentation low alcohol, the reservation content of echinacoside and verbascoside is much higher than 42 degree of Herba Cistanches soaking wine, mainly, 1, for the manufacture of Herba Cistanches fermentation, low alcohol selects is fresh herba cistanches, undried treating processes, the Herba Cistanches after clean is fermented after directly squeezing the juice; 2, the content of Herba Cistanches juice in fermented substrate is more than 85%, and effective constituent is not almost diluted.And 42 degree of Herba Cistanches soaking wine, its complete processing is different, and 1, this wine selects is through drying Herba Cistanches, drying, process of preserving is relatively long, some nutritive substances can be made accordingly, effective active component damages falls; 2, the Herba Cistanches dry product raw material taken amount that Herba Cistanches soaking wine is added differs, different from the interpolation proportional quantity of white wine, and the content of its main effectively activeconstituents also can and then change.Nutrition amino acid is also such result at the effectiveness comparison of Herba Cistanches fermentation low alcohol and 42 degree of Herba Cistanches soaking wine.
In sum, not whole intension of the present invention: after this, all to have within do by invention subject spirit any amendment, replacement until improve the projects such as upgrading, include within protection scope of the present invention.
Claims (5)
1. a preparation method for Herba Cistanches fermented wine, is characterized in that, comprises the following steps:
(1) to get the raw materials ready sterilization: immerse in potassium permanganate solution after fresh goods Herba Cistanches is cleaned and soak, and then rinse well with clear water, remove the peel, stripping and slicing, making beating, filtration, desalting treatment, obtain the Herba Cistanches raw material of making wine;
(2) allocate substrate: in Herba Cistanches raw material, add glycogen adjust its pH value to 4.2-4.4 simultaneously, to the heating raw materials after sugar addition to temperature 78-80 DEG C, maintain 20-25min sterilization;
(3) bacterial classification is accessed: in the Herba Cistanches juice that step (2) is deployed, add mass percent is the alcohol yeast that 5% ~ 10% glutinous rice karusen instruction is lived, between leavening temperature 28 DEG C ~ 30 DEG C, fermentation time first paragraph is 6d, and second segment is 8d, and the main ferment phase is 14d altogether; Secondary fermentation temperature is 18 DEG C ~ 23 DEG C, and fermentation time is 45d, proceeds to the ageing of hold-up vessel constant temperature;
(4) filling finished product: after step (3) ageing, more namely obtain through chemical examination, adjustment wine base parameter, filtration, essence filter, the filtration of degerming plate, bottling, sealing, sterilization the Herba Cistanches fermented wine brewageed.
2. the preparation method of Herba Cistanches fermented wine according to claim 1, is characterized in that, the potassium permanganate solution of to be mass percent the be 0.16-0.20% in step (1), fresh goods Herba Cistanches being cleaned immersion, soak time is 25-35min.
3. the preparation method of Herba Cistanches fermented wine according to claim 1, it is characterized in that, the alcohol yeast instruction activating method that described glutinous rice karusen instruction is lived is: alcohol yeast is made an addition to 32 DEG C in the glutinous rice karusen of 48 hours fermentation, cultivation and fermentation 20 hours.
4. one kind adopts the low alcohol of fermented wine allotment described in claim 1, it is characterized in that, it is be made up of following composition by weight percentage: containing Herba Cistanches percent mass than being the fermented wine of 89.57%, foodstuff additive, the edible sucrose of 8%, honey, the citric acid of 0.24%, the oxysuccinic acid of 0.16% of 1.82% of 0.03%.
5. the low alcohol described in stating according to claim 4, is characterized in that, described additive can be one or more selected in pectin, Xylo-Mucine, cyclodextrine, potassium sorbate, VC, calcium pantothenate etc.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112159742A (en) * | 2020-10-27 | 2021-01-01 | 山东省葡萄研究院 | Process for preparing cistanche deserticola wine |
| CN112574840A (en) * | 2020-12-29 | 2021-03-30 | 江苏白佛龙生物科技有限公司 | Brewing method of cistanche health-care wine |
| CN113105984A (en) * | 2021-03-31 | 2021-07-13 | 武汉职业技术学院 | Beverage containing cistanche and preparation method thereof |
| CN113272414A (en) * | 2018-11-19 | 2021-08-17 | 桂林吉福思罗汉果股份有限公司 | Fermented momordica grosvenori flavored beverage and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113272414A (en) * | 2018-11-19 | 2021-08-17 | 桂林吉福思罗汉果股份有限公司 | Fermented momordica grosvenori flavored beverage and preparation method thereof |
| CN112159742A (en) * | 2020-10-27 | 2021-01-01 | 山东省葡萄研究院 | Process for preparing cistanche deserticola wine |
| CN112574840A (en) * | 2020-12-29 | 2021-03-30 | 江苏白佛龙生物科技有限公司 | Brewing method of cistanche health-care wine |
| CN113105984A (en) * | 2021-03-31 | 2021-07-13 | 武汉职业技术学院 | Beverage containing cistanche and preparation method thereof |
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