CN105462769B - A kind of preparation method of Herba Cistanches fermented wine and the low wine prepared using Herba Cistanches fermented wine - Google Patents
A kind of preparation method of Herba Cistanches fermented wine and the low wine prepared using Herba Cistanches fermented wine Download PDFInfo
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- CN105462769B CN105462769B CN201610021676.8A CN201610021676A CN105462769B CN 105462769 B CN105462769 B CN 105462769B CN 201610021676 A CN201610021676 A CN 201610021676A CN 105462769 B CN105462769 B CN 105462769B
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- herba cistanches
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a kind of preparation methods of Herba Cistanches fermented wine, include the following steps, the disinfection of (1) stock；(2) substrate is allocated；(3) strain is accessed：Add 5%~10% glutinous rice karusen instruction alcohol yeast living in the Herba Cistanches juice deployed to step (2), between 28 DEG C~30 DEG C of fermentation temperature, fermentation time first segment is 6d, and second segment 8d, the main ferment phase is 14d altogether；Fermentation temperature is 18 DEG C~23 DEG C afterwards, and fermentation time 45d is transferred to holding vessel constant temperature ageing；(4) filling finished product.The advantage of the invention is that, compared with prior art, fresh goods Herba Cistanches are directly carried out extraction of squeezing the juice by the present invention, Herba Cistanches are dry, profit system, slice, drying and other steps in traditional extraction technique are subtracted, reduce the loss to Herba Cistanches effective ingredient in carrying out these step process, raw material availability is improved, and shortens originally system and processes this link, overall cost that is not only energy saving and reducing the link.
Description
Technical field
The present invention relates to technique for making wine fields, the preparation method more particularly, to a kind of Herba Cistanches fermented wine and use meat desert
The low wine that Rong's fermented wine is prepared.
Background technology
Herba Cistanches, the big rue of alias, are called Cistanche tubulosa, are the traditional rare Chinese medicines in China, are known as " desert ginseng "
The characteristics of good reputation, Herba Cistanches is exactly no toxic side effect, can be used as medicine, edible, can alcoholic, have good enriching yin and nourishing kidney, profit
The nutritive value of the multiple functions such as intestines, defaecation, Herba Cistanches is very high, and Utilization prospects are wide, still, since Herba Cistanches should not be directly fresh
Food carries out drying processing after typically adopting, current consumption is mostly steep in wine and drunk, or as Chinese medicinal formulae, for example, publication number
For 103725565A, in the patent of entitled Consumptive disease cistanche health-care wine, be by other raw material such as Herba Cistanches by net system, dry
Dry, slicing treatment, the health liquor to be formed of directly steeping in wine；It is the meat desert used in the patent document of Publication No. 103642624A
The raw material as wine such as Rong's extracting solution, Ginseng extract；Technical solution disclosed in the patent document of Publication No. 1733885
And the Herba Cistanches extracting solution used is as the raw material for preparing claret；In summary, Herba Cistanches are used in the prior art
When be all to pass through intermediate processing, so leading to edible inconvenience, method also has limitation, at the same be all in the prior art by
After Herba Cistanches processing and other medicinal ingredients are mixed to prepare health products, though with active ingredient certain in Herba Cistanches, and its
It is directly sharp for the Herba Cistanches of fresh goods in industry without the taste smell of reservation Herba Cistanches to greatest extent itself after his material combination
With there is not yet research report, the prior art simply processing cannot not only extend its edible face, centre processing leads to the battalion of Herba Cistanches
It supports value to be lost in, and the added value of this precious resources can not be promoted, make industry benign development by shadow.
Invention content
Intermediate processing program is all had to pass through when edible in order to solve above-mentioned Herba Cistanches, it can not be directly by fresh goods meat desert
Rong directly uses, can not retain the problems such as nutritive value of fresh goods to greatest extent, and the invention discloses the fermentations of fresh goods Herba Cistanches
The preparation method of wine, and using the low wine of fermented wine modulation, the purpose to be realized is to develop fresh goods Herba Cistanches
Fermented wine is made using fresh herba cistanches in purposes, not only can preferably retain Herba Cistanches health-care efficacy, but also can reduce and be processed into
This, at the same it is edible, very convenient to carry.
To achieve the goals above, the technical solution adopted by the present invention is a kind of Herba Cistanches fermented wine disclosed by the invention
Preparation method, include the following steps：
(1) stock disinfection：It immerses in liquor potassic permanganate and impregnates after fresh goods Herba Cistanches are cleaned, then rinsed again with clear water
Totally, peeling, stripping and slicing, mashing, filtering, desalting processing, the Herba Cistanches raw material made wine；First with potassium permanganate immersion be in order to
The browning reaction for inhibiting polyphenol oxidase to participate in, and harmful microbe can be inhibited to pollute；
(2) substrate is allocated：Glycogen is added into Herba Cistanches raw material and adjusts its pH value to 4.2-4.4, to sugar addition simultaneously
Raw material afterwards is heated to 78-80 DEG C of temperature, maintains 20-25min sterilizations；Fresh goods desertliving cistanche nutritive value is higher, without centre
Processing, will retain its nutritional ingredient to the maximum extent, but fresh goods Herba Cistanches is converted to by microbial action drinkable
Wine when, since its own sugar is very low, need normally be fermented using outer sugaring；
(3) strain is accessed：It is 5%~10% glutinous rice that mass percent is added in the Herba Cistanches juice deployed to step (2)
Karusen instruction alcohol yeast living, between 28 DEG C~30 DEG C of fermentation temperature, fermentation time first segment is 6d, second segment 8d,
The main ferment phase is 14d altogether；Fermentation temperature is 18 DEG C~23 DEG C afterwards, and fermentation time 45d is transferred to holding vessel constant temperature ageing；Fermentation temperature
Degree and the time selection be all make Herba Cistanches with glycogen adequately contact fermentation fully, to obtain mouthfeel most preferably, nutritional ingredient
It is lost in few fermented wine；
(4) filling finished product：After step (3) ageing, then through chemically examining, adjusting wine base parameter, filtering, refined filtration, degerming plate
It filters, bottle, sealing, sterilizing up to the Herba Cistanches fermented wine made.
Further, in step (1) by fresh goods Herba Cistanches clean immerse be mass percent be 0.16-0.20% height
Potassium manganate solution, soaking time 25-35min.
Further, glutinous rice karusen instruction alcohol yeast instruction activating method living is：Alcohol yeast is made an addition to
In 32 DEG C of glutinous rice karusens through fermentation in 48 hours, cultivation and fermentation 20 hours.
The invention also discloses the low wine using the allotment of above-mentioned fermented wine, are by following composition structure by weight percentage
At：Percent mass containing Herba Cistanches than for 89.57% fermented wine, 0.03% food additives, 8% edible sucrose,
1.82% honey, 0.24% citric acid, 0.16% malic acid.
Further, the additive can be pectin, it is sodium carboxymethylcellulose, cyclodextrine, potassium sorbate, VC, general
One or more selected in sour calcium etc..
Compared with prior art, fresh goods Herba Cistanches are directly carried out extraction of squeezing the juice by the present invention, have thus been subtracted tradition and have been carried
In taking technique that Herba Cistanches are dry, profit system, slice, drying and other steps, reduce in carrying out these step process to Herba Cistanches
The loss of effective ingredient improves raw material availability, and shortens originally system and process this link, not only energy saving and reduce this
The overall cost of link.It uses fresh herba cistanches for primary raw material, is formed through microbial fermentation, then forming through traditional aging process
It closes, esterification improves the quality of wine, and according to the analysis knot of Related Component to make the mouthfeel of wine become softer, alcohol just
Fruit is suitably finely tuned, and minuent Herba Cistanches fermented wine obtained improves the process that soaking wine is carried out with dry product Herba Cistanches,
It drinks that group is limited, so that drinking person is not felt disagreeable to the taste, the dry peppery characteristic for being difficult to swallow, and can expand and drink group, it is economical
Considerable benefit；The preparation manipulation of the product is easy to implement under the guidance of technical staff, and raw material loses few, machinability in preparing
By force, the nutrition health-care functions of product be ensure that.Low Herba Cistanches fermented wine is succeeded in developing, this will greatly promote saline alkali land resource
Utilization, pull regional economy sustainable development.
Advantage of the invention is that：According to raw material character, using low temperature juice and physics softening desalination process, not only
Active material recovery rate is high, and improves the palatability of Herba Cistanches juice well, to the mouthfeel of the wine base after microbial fermentation
Effect is outstanding；Again multiple-microorganism participate in fermentation, be converted into some esters, alcohols and amino acid, vitamin etc. at
Point, the nutritive value of Herba Cistanches fermented wine is improved, taste is made more to coordinate；It is primary raw material through alcohol yeast using Herba Cistanches juice
Herba Cistanches juice fermented wine made of fermentation, not only the potability of wine is good, more the healthcare function of Herba Cistanches, meets modern's pursuit
Naturally, the requirement of nutrition, product have extremely strong vitality.
Description of the drawings
Fig. 1 is a kind of flow diagram of embodiment of the present invention.
Specific implementation mode
With reference to specific embodiment, the present invention will be further described.
In conjunction with Fig. 1, improving (having compared with limits reservation Herba Cistanches itself for mouthfeel the purpose of the present invention is to provide a kind of
Imitate ingredient) minuent Herba Cistanches fermented wine.
It is another object of the present invention to provide one kind using fresh herba cistanches as raw material, is set using the existing processing of fruit wine factory
After standby micro-adjustment, is formed and be used for the above-mentioned preparation method to Herba Cistanches fermented wine.
Third object of the present invention is to be directly entered increment processing after providing a promotion Herba Cistanches harvest, omits and do
Processing link processed and largely store in a warehouse place or even drying product its limited drawback because of edible way.
A kind of preparation method for Herba Cistanches fermented wine that the present invention develops, includes the following steps：
(1) stock disinfection：It immerses in liquor potassic permanganate and impregnates after fresh goods Herba Cistanches are cleaned, then rinsed again with clear water
Totally, peeling, stripping and slicing, mashing, filtering, desalting processing, the Herba Cistanches raw material made wine；Liquor potassic permanganate can select molten
Matter percentage composition is the solution of 0.16-0.20%, soaking time 25-35min；
Potassium permanganate is Strong oxdiative reducing agent, and therefore, sterilization, Disinfection Effect are all good, and is obtained simple.When cleaning
0.1%, it 0.13% when relatively cleaning, stores 3 days above 0.16%, stores one week or more 0.19% solution.In short, clean level is not
Equally, selected disinfection degree is with regard to different, and the purpose is to kill the miscellaneous bacteria of Herba Cistanches epidermis attachment, miscellaneous bacteria is cut
It stays before squeezing the juice.It is shown in Table 1
Table 1
(2) substrate is allocated：Glycogen is added into Herba Cistanches raw material and adjusts its pH value to 4.2-4.4, to sugar addition simultaneously
Raw material afterwards is heated to 78-80 DEG C of temperature, maintains 20-25min sterilizations；
(3) strain is accessed：5%~10% glutinous rice of mass percent hair is added in the Herba Cistanches juice deployed to step (2)
Ferment wine with dregs instruction alcohol yeast living, between 28 DEG C~30 DEG C of fermentation temperature, fermentation time first segment is 6d, second segment 8d, main
The ferment phase is 14d altogether；Fermentation temperature is 18 DEG C~23 DEG C afterwards, and fermentation time 45d is transferred to holding vessel constant temperature ageing；Glutinous rice ferments
Wine with dregs instruction alcohol yeast living instructs activating method and is：Alcohol yeast is made an addition into 32 DEG C of glutinous rice karusens through fermentation in 48 hours
In, cultivation and fermentation 20 hours；Alcohol yeast is carried out to instruct culture living, then distillery yeast instruction viable bacteria kind is made an addition into 32 DEG C of warps
In the glutinous rice karusen of fermentation in 48 hours, cultivation and fermentation 20 hours, this makes an addition to the advantage fermented in Herba Cistanches fermented juice
It is：
1 in glutinous rice wine with dregs due to being added to fermentation distiller's yeast, is mould first at a suitable temperature through 48 hours constant temperature incubations
Bacterium at glucose, when the concentration of glucose reaches 24%, is at this moment added Starch Conversion activated alcohol yeast, makes ferment
Female bacterium fast-growth in this matrix is bred, and is that yeast count reaches a certain amount of, is made it in Herba Cistanches fermented juice fermentation process
The fermentation utilization rate of sugar is high, and fermentation finishes the residual sugar of desertliving cistanche wine in 5g/L or less.
2 shorten entire fermentation time.Directly activated alcohol yeast is added in Herba Cistanches juice and is fermented, waits for residual sugar
It is 7 days or more to drop to the 10g/L times below；And distillery yeast instruction viable bacteria kind makes an addition to 32 DEG C of glutinous rice through fermentation in 48 hours and sends out
In ferment wine with dregs, cultivation and fermentation 20 hours, this, which makes an addition in Herba Cistanches fermented juice, ferments, and waits for that residual sugar drops to the 5g/L times below
It is 4 days or so.
3 assign the distinctive fragrance of Herba Cistanches fermented wine, flavor.
(4) filling finished product：After step (3) ageing, then through chemically examining, adjusting wine base parameter, filtering, refined filtration, degerming plate
It filters, bottle, sealing, sterilizing up to the Herba Cistanches fermented wine made.
The selection of strain in preparation method of the present invention, be according to finally obtain effect finally determine, be shown in Table 2,
Table 2
By in table 2, from the point of view of the fermentation test of three strains, highest alcohol producing amount is Dan Baoli distillery yeasts, remaining
The alcohol producing amount of two primary yeasts is of slight difference, but Angel saccharomyces cerevisiae, the total acid of RC212 wine yeasts, volatile acid, pH and
Residual sugar content is significantly higher than Dan Baoli distillery yeasts, shows that latter two yeast is redder to the utilization rate and yeast activity degree of reduced sugar
Precious profit distillery yeast decreases, and the wine degree of Dan Baoli distillery yeasts fermentation desertliving cistanche wine is in accordance with initial experimental design, wine body
Residual sugar, volatilization acid value it is relatively low.
Embodiment two：The invention also discloses the low wine being deployed into using the fermented wine in embodiment one, by weight
Percentage is made of following composition：Percent mass containing Herba Cistanches than for 89.57% fermented wine, 0.03% food addition
Agent, 8% edible sucrose, 1.82% honey, 0.24% citric acid, 0.16% malic acid.
Wherein, the additive can be pectin, sodium carboxymethylcellulose, cyclodextrine, potassium sorbate, VC, calcium pantothenate
One or more Deng selected in.
The present invention uses the low wine of fresh goods Herba Cistanches fermented wine allotment, the plurality of active ingredients containing Herba Cistanches such as more
The effect of kind alkaloid, there is kidney tonifying, strengthening the essence to moisturize, laxation, blood pressure lowering.For impotence in male, female sterility, under band, blood
It collapses, waist and knee crymodynia, the diseases such as blood depletion constipation, hypertension, hyperlipidemia have preferable auxiliary therapeutic action.
The nutritional ingredient of fermented wine that this method through the present invention obtains, with existing doing pair by intermediate processing
Than the Herba Cistanches low wine nutritional ingredient that the present invention obtains is high, amino acid content in Herba Cistanches low wine and Herba Cistanches soaking wine
Contrast table：Table 3
3 amino acid content of table (mg/100mL samples)
Benzyl carbinol glycoside is the main effective active composition in Herba Cistanches, this research with the echinacoside of benzyl carbinol glycoside and
The amount of acteoside main active is index, to Herba Cistanches fermentation low wine and function in 42 degree of Herba Cistanches soaking wines at
Divide the comparison result of content,.It is shown in Table 4
4 echinacoside of table and acteoside content (g/100mL samples)
It is shown it is found that Herba Cistanches are fermented in low wine from data in table, the reservation content of echinacoside and acteoside
Be much higher than 42 degree of Herba Cistanches soaking wines, mainly, 1, for manufacture Herba Cistanches fermentation low wine select be fresh herba cistanches,
Undried processing procedure, it is cleaned after Herba Cistanches directly squeezed the juice after ferment；2, Herba Cistanches juice is in fermentation substrate
In content 85% or more, active ingredient is not almost diluted.And 42 degree of Herba Cistanches soaking wines, processing technology are different, 1,
What the wine was selected be through drying Herba Cistanches, it is drying, to preserve process relatively long, some nutriments, effectively can be made accordingly
Active ingredient loss is fallen；2, the Herba Cistanches dry product raw material taken amount that Herba Cistanches soaking wine is added differs, and the addition with white wine matches
Amount is different, and the content of main effective active composition also can and then change.Nutrients amino acid Herba Cistanches fermentation low wine with
It is also such result that the effect of 42 degree of Herba Cistanches soaking wines, which compares,.
In conclusion simultaneously whole intensions of non-present invention：Hereafter, it is all have within by invention subject spirit made by it is any
Modification is replaced until the projects such as perfect upgrading, are included within protection scope of the present invention.
Claims (1)
1. a kind of preparation method of Herba Cistanches fermented wine, which is characterized in that include the following steps：
(1) stock disinfection：It is immersed after fresh goods Herba Cistanches are cleaned in the liquor potassic permanganate that mass percent is 0.16-0.20%
Impregnate 25-35min, then rinsed well, removed the peel with clear water again, stripping and slicing, mashing, filtering, desalting processing, the meat desert made wine
Rong's raw material；
(2) substrate is allocated：Sugar source is added into Herba Cistanches raw material and adjusts its pH value simultaneously to 4.2-4.4, after adjusting pol
Raw material is heated to 78-80 DEG C of temperature, maintains 20-25min sterilizations；
(3) strain is accessed, addition mass percentage ferments for 5%-10% glutinous rice in the Herba Cistanches juice deployed to step (2)
The alcohol yeast of wine with dregs domestication, 28 DEG C -30 DEG C of fermentation temperature, fermentation time first segment are 6d, second segment 8d, and the main ferment phase is altogether
14d；Fermentation temperature is 18 DEG C -23 DEG C, fermentation time 45d afterwards, is transferred to holding vessel constant temperature ageing；The glutinous rice karusen domestication
Alcohol yeast acclimation method be：Alcohol yeast is made an addition in 32 DEG C of glutinous rice karusens through fermentation in 48 hours, culture
Fermentation 20 hours；
(4) filling finished product：After step (3) ageing, then through chemically examine, adjust wine base parameter, filtering, refined filtration, degerming plate filtering,
It bottles, seal, sterilizing up to the Herba Cistanches fermented wine made.
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| CN201610021676.8A CN105462769B (en) | 2015-01-30 | 2016-01-13 | A kind of preparation method of Herba Cistanches fermented wine and the low wine prepared using Herba Cistanches fermented wine |
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| CN2015100480658 | 2015-01-30 | ||
| CN201510048065 | 2015-01-30 | ||
| CN201610021676.8A CN105462769B (en) | 2015-01-30 | 2016-01-13 | A kind of preparation method of Herba Cistanches fermented wine and the low wine prepared using Herba Cistanches fermented wine |
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| CN113272414B (en) * | 2018-11-19 | 2023-05-30 | 桂林吉福思罗汉果生物技术股份有限公司 | Fermented fructus momordicae flavor 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257120A (en) * | 1999-11-20 | 2000-06-21 | 王光辉 | Process for preparing tonic wine |
| CN103275843A (en) * | 2013-05-13 | 2013-09-04 | 张娟 | Brewing process added with lotus leaf |
| CN103642624A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | Composite fermentation type cistanche health-care wine and production technology thereof |
-
2016
- 2016-01-13 CN CN201610021676.8A patent/CN105462769B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257120A (en) * | 1999-11-20 | 2000-06-21 | 王光辉 | Process for preparing tonic wine |
| CN103275843A (en) * | 2013-05-13 | 2013-09-04 | 张娟 | Brewing process added with lotus leaf |
| CN103642624A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | Composite fermentation type cistanche health-care wine and production technology thereof |
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