CN105602795A - Preparation method of eleutherococcus senticosus wine - Google Patents
Preparation method of eleutherococcus senticosus wine Download PDFInfo
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- CN105602795A CN105602795A CN201610083581.9A CN201610083581A CN105602795A CN 105602795 A CN105602795 A CN 105602795A CN 201610083581 A CN201610083581 A CN 201610083581A CN 105602795 A CN105602795 A CN 105602795A
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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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention discloses a preparation method of eleutherococcus senticosus wine. The technological process of the preparation method of eleutherococcus senticosus wine starts from the eleutherococcus senticosus raw material and comprises the following steps: preparation of honey juice, preparation of mother liquor mixing the eleutherococcus senticosus raw material and the honey juice, impregnation and fermentation, aging, filtering and clarifying, storing and winterization stabilizing treatment and filling, wherein the eleutherococcus senticosus raw material is eleutherococcus senticosus extract; the sugar degree of the honey juice is 20-30%; the pH value of the mother liquor mixing the eleutherococcus senticosus raw material and the honey juice is 3.0-3.5; the yeast added for the impregnation and fermentation is special yeast of Dibosh honey wine; the aging temperature is below 18 DEG C, and the aging time is 25 days; and the additive for the filtering and clarifying is bentonite. In the preparation method of eleutherococcus senticosus wine, the eleutherococcus senticosus is used as a raw material which is fermented to obtain an eleutherococcus senticosus alcoholic beverage, and the traditional undeveloped technology of eleutherococcus senticosus wine is changed; and moreover, the alcohol concentration is low, and beneficial effects of daily drinking and healthcare are realized.
Description
Technical field
The present invention relates to health product processing technique field, especially a kind of Wilsonii wine preparation method using wilsonii as raw material.
Background technology
Modern medicine studies have shown that effect feature and the ginseng of wilsonii is basic identical, has the disorder of the body of adjusting, antifatigue effect, remarkable compared with ginseng, and can significantly improve hypoxia-bearing capability. Bowl spares, benefit essence, strong will, wines used as antirheumatic, strengthen the bone, the function such as blood circulation and promoting silt, stomach invigorating diuresis; In " practical Chinese medicine one book of taking a tonic or nourishing food to build up one's health ", record, wilsonii, in belonging to Qi-tonifying drug, can prevent or treat the disease having a delicate constitution, and strengthening by means of tonics, promotes longevity.
Being made as of traditional Wilsonii wine adds wilsonii in the white wine of 60 ° and soaks, and the technique of this making Wilsonii wine not only falls behind, and the Wilsonii wine of gained be alcoholic solution highly, is not suitable for that people are daily to drink.
Summary of the invention
The deficiency existing in order to overcome prior art, the invention provides a kind of Wilsonii wine preparation method, this Wilsonii wine preparation method is using wilsonii as raw material, obtain afterwards by fermentation wilsonii alcohol beverage, not only change the backward technique of traditional Wilsonii wine, and alcohol concentration is low, reach the daily object of drinking, keeping healthy.
The present invention solves the technical scheme that its technical problem takes, described Wilsonii wine preparation method's technological process is: mother liquor modulation → dipping fermentation → ageing → filtration that wilsonii raw material → honey juice modulation → wilsonii raw material mixes with honey juice is clarified → stored, winterization is stable processes → and filling, wherein, described wilsonii raw material is Extractum Acanthopanacis Senticosi; Described honey juice pol is 20%-30%; Described wilsonii raw material is 3.0-3.5 with honey juice mixing mother liquor pH value; Described dipping ferments the yeast that adds for Supreme Being uncle bodyguard hydromel specialty yeast; Described ageing temperature is below 18 DEG C, and the time is 25 days; The additive of described filtration clarification is bentonite;
Described honey juice modulation process is:
A, employing Baume degrees 42 are spent above high-grade high-quality honey as raw material, add emulsion tank to melt under the constant temperature of 55 DEG C raw material honey, keep 30 minutes, after emulsification, honey packs in dewater unit, dewater under-0.9 MPa condition at low vacuum, after dehydration, obtain finished product honey;
B, get the finished product honey after dehydration, honey pol is 50-70%, adds undressed mineral matter underground water, the honey stoste that dilution sugar addition is 20%-30%;
C, the honey stoste after dilution is filtered with 120 object filter screens to obtain honey juice stand-by;
The mother liquor modulation process that described wilsonii raw material mixes with honey juice is: a, by Extractum Acanthopanacis Senticosi drop into filter after honey juice in, add mixing stirring device uniform stirring to mix in Extractum Acanthopanacis Senticosi with the ratio 20:1000 of honey juice, wilsonii powder after being uniformly mixed and honey juice install after filtration to filter again and obtain mixed material, and the fineness of its mixed material reaches the following fineness of 5 order;
B, be heated to 55 DEG C with stainless steel jacketed pan, maintain 30 minutes, in the time that honey juice cools to 25 DEG C, supplement nitrogen, phosphorus fermentation assistant, add 10 grams of pectases, add 10 grams of ammonium salts, 10 grams of phosphate, add 20 grams of citric acids, honey juice pH value is adjusted into 3.0-3.5, add wilsonii honey juice after batching and stir that to be mother liquor stand-by;
Described dipping zymotechnique is: the mother liquor modulating is put into fermentation tank and flood fermentation, enter second day that proportion after tank declines at mother liquor, according to the demand of the alcoholic strength of target wine, adding vegetalitas nitrogenous source and yeast ferments, obtain alcohol blend, concrete operations are: 20 grams of Supreme Being uncle bodyguard hydromel specialty yeast are converted to 200 gram of 30 degree water, stirring shakes up 6 hours, be made into yeast juice, in the time that mother liquor cools to 25-28 DEG C, add yeast juice, the weight ratio of yeast juice and mother liquor is 200:7500, stir gently, allow yeast juice suspension activate 20-30 minute, after a large amount of generations of foam, directly add in fermentation tank and ferment, periodic measurement temperature between yeast phase, its temperature is controlled at 20-25 DEG C, ferment after 15 days, mother liquor becomes alcohol blend,
Described aging process is: alcohol blend proceeds to wine storage tank and carries out secondary fermentation ageing, and concrete operations are: fermentation separates wine pin while stopping producing bubble and carries out secondary fermentation, and its secondary fermentation temperature should be controlled at 18 DEG C and carry out below ageing, and the time is 25 days;
Described filtration clarification process is: after secondary fermentation, proceed to the clarification phase, add 50 grams of bentonite, clarifying temp is controlled at below 18 DEG C, and the time is 24 hours;
Described storage, winterization stable treatment technique are; Alcohol blend after ageing is isolated to supernatant layer with siphon pipe, proceed to refrigerated cylinder storage, and carry out winterization processing;
Described filling process is: the temperature of dissolving of processing of thawing before filling is below 60 DEG C, after thawing, pack in the bottle of sterilization in advance with the transparent wine liquid of siphon pipe separation of supernatant layer, through 62-68 DEG C of sterilizations, sterilizing time is within 15-20 minutes, to be finished product Wilsonii wine;
The assay that this finished product Wilsonii wine should reach is: alcoholic strength is 16.7%VOL; Colourity is 2.4EBC; Lead is ﹤ 0.005mg/kg; Total reducing sugar is 2.17g/100g; Fructose is 1.78g/100g; Glucose is 0.39g/100g.
The present invention compared with prior art its beneficial effect is: this Wilsonii wine preparation method is using wilsonii as raw material, obtain afterwards by fermentation wilsonii alcohol beverage, not only change the backward technique of traditional Wilsonii wine, and alcohol concentration is low, reach the daily beneficial effect of drinking, keeping healthy.
Detailed description of the invention:
The specific embodiment of the present invention is that described Wilsonii wine preparation method's technological process is:
(1), get finished product Extractum Acanthopanacis Senticosi stand-by;
(2), honey juice modulation process:
A, employing Baume degrees 42 are spent above high-grade high-quality honey as raw material, add emulsion tank to melt under the constant temperature of 55 DEG C raw material honey, keep 30 minutes, after emulsification, honey packs in dewater unit, dewater under-0.9 MPa condition at low vacuum, after dehydration, obtain finished product honey;
B, get the finished product honey after dehydration, honey pol is 50-70%, adds undressed mineral matter underground water, the honey stoste that dilution sugar addition is 20%-30%;
C, the honey stoste after dilution is filtered with 120 object filter screens to obtain honey juice stand-by; At this moment, the propolis adhering in honey juice and beeswax, by filtering, can be made other relevant honey product by the propolis of filtering and beeswax, have very high economic worth;
(3), mother liquor modulation process: a, by Extractum Acanthopanacis Senticosi drop into filter after honey juice in, add mixing stirring device uniform stirring to mix in Extractum Acanthopanacis Senticosi with the ratio 20:1000 of honey juice, wilsonii powder after being uniformly mixed and honey juice install after filtration to filter again and obtain mixed material, and the fineness of its mixed material reaches the following fineness of 5 order;
B, be heated to 55 DEG C with stainless steel jacketed pan, maintain 30 minutes, in the time that honey juice cools to 25 DEG C, supplement nitrogen, phosphorus fermentation assistant, add 10 grams of pectases, add 10 grams of ammonium salts, 10 grams of phosphate, add 20 grams of citric acids, honey juice pH value is adjusted into 3.0-3.5, add wilsonii honey juice after batching and stir that to be mother liquor stand-by;
(4), the mother liquor modulating is put into fermentation tank and flood fermentation, the mother liquor modulating is put into fermentation tank and flood fermentation, enter second day that proportion after tank declines at mother liquor, according to the demand of the alcoholic strength of target wine, adding vegetalitas nitrogenous source and yeast ferments, obtain alcohol blend, concrete operations are: 20 grams of Supreme Being uncle bodyguard hydromel specialty yeast are converted to 200 gram of 30 degree water, stirring shakes up 6 hours, be made into yeast juice, in the time that mother liquor cools to 25-28 DEG C, add yeast juice, the weight ratio of yeast juice and mother liquor is 200:7500, stir gently, allow yeast juice suspension activate 20-30 minute, after a large amount of generations of foam, directly add in fermentation tank and ferment, periodic measurement temperature between yeast phase, its temperature is controlled at 20-25 DEG C, ferment after 15 days, mother liquor becomes alcohol blend,
(5), alcohol blend proceeds to wine storage tank and carries out secondary fermentation ageing; Concrete operations are: fermentation separates wine pin while stopping producing bubble and carries out secondary fermentation, and its secondary fermentation temperature should be controlled at 18 DEG C and carry out below ageing, and the time is 25 days;
(6), filter clarification; Concrete operations are: after secondary fermentation, proceed to the clarification phase, add 50 grams of bentonite, clarifying temp is controlled at below 18 DEG C, and the time is 24 hours;
(7) storage, the stable processing of winterization; Alcohol blend after ageing is isolated to supernatant layer with siphon pipe, proceed to refrigerated cylinder storage, and carry out winterization processing;
(8) filling; Concrete operations are: the temperature of dissolving of processing of thawing before filling is below 60 DEG C, after thawing, pack in the bottle of sterilization in advance with the transparent wine liquid of siphon pipe separation of supernatant layer, and through 62-68 DEG C of sterilizations, sterilizing time is within 15-20 minutes, to be finished product Wilsonii wine;
The assay that this finished product Wilsonii wine should reach is: alcoholic strength is 16.7%VOL; Colourity is 2.4EBC; Lead is ﹤ 0.005mg/kg; Total reducing sugar is 2.17g/100g; Fructose is 1.78g/100g; Glucose is 0.39g/100g.
Claims (8)
1. a Wilsonii wine preparation method, it is characterized in that: described Wilsonii wine preparation method's technological process is: mother liquor modulation → dipping fermentation → ageing → filtration that wilsonii raw material → honey juice modulation → wilsonii raw material mixes with honey juice is clarified → stored, winterization is stable processes → and filling, wherein, described wilsonii raw material is Extractum Acanthopanacis Senticosi; Described honey juice pol is 20%-30%; Described wilsonii raw material is 3.0-3.5 with honey juice mixing mother liquor pH value; Described dipping ferments the yeast that adds for Supreme Being uncle bodyguard hydromel specialty yeast; Described ageing temperature is below 18 DEG C, and the time is 25 days; The additive of described filtration clarification is bentonite.
2. a kind of Wilsonii wine preparation method according to claim 1, is characterized in that: described honey juice modulation process is:
A, employing Baume degrees 42 are spent above high-grade high-quality honey as raw material, add emulsion tank to melt under the constant temperature of 55 DEG C raw material honey, keep 30 minutes, after emulsification, honey packs in dewater unit, dewater under-0.9 MPa condition at low vacuum, after dehydration, obtain finished product honey;
B, get the finished product honey after dehydration, honey pol is 50-70%, adds undressed mineral matter underground water, the honey stoste that dilution sugar addition is 20%-30%;
C, the honey stoste after dilution is filtered with 120 object filter screens to obtain honey juice stand-by.
3. a kind of Wilsonii wine preparation method according to claim 1, it is characterized in that: the mother liquor modulation process that described wilsonii raw material mixes with honey juice is: a, by Extractum Acanthopanacis Senticosi drop into filter after honey juice in, add mixing stirring device uniform stirring to mix in Extractum Acanthopanacis Senticosi with the ratio 20:1000 of honey juice, wilsonii powder after being uniformly mixed and honey juice install after filtration to filter again and obtain mixed material, and the fineness of its mixed material reaches the following fineness of 5 order;
B, be heated to 55 DEG C with stainless steel jacketed pan, maintain 30 minutes, in the time that honey juice cools to 25 DEG C, supplement nitrogen, phosphorus fermentation assistant, add 10 grams of pectases, add 10 grams of ammonium salts, 10 grams of phosphate, add 20 grams of citric acids, honey juice pH value is adjusted into 3.0-3.5, add wilsonii honey juice after batching and stir that to be mother liquor stand-by.
4. a kind of Wilsonii wine preparation method according to claim 1, it is characterized in that: described dipping zymotechnique is: the mother liquor modulating is put into fermentation tank and flood fermentation, enter second day that proportion after tank declines at mother liquor, according to the demand of the alcoholic strength of target wine, adding vegetalitas nitrogenous source and yeast ferments, obtain alcohol blend, concrete operations are: 20 grams of Supreme Being uncle bodyguard hydromel specialty yeast are converted to 200 gram of 30 degree water, stirring shakes up 6 hours, be made into yeast juice, in the time that mother liquor cools to 25-28 DEG C, add yeast juice, the weight ratio of yeast juice and mother liquor is 200:7500, stir gently, allow yeast juice suspension activate 20-30 minute, after a large amount of generations of foam, directly add in fermentation tank and ferment, periodic measurement temperature between yeast phase, its temperature is controlled at 20-25 DEG C, ferment after 15 days, mother liquor becomes alcohol blend.
5. a kind of Wilsonii wine preparation method according to claim 1, it is characterized in that: described aging process is: alcohol blend proceeds to wine storage tank and carries out secondary fermentation ageing, concrete operations are: fermentation separates wine pin while stopping producing bubble and carries out secondary fermentation, its secondary fermentation temperature should be controlled at 18 DEG C and carry out below ageing, and the time is 25 days.
6. a kind of Wilsonii wine preparation method according to claim 1, is characterized in that: described filtration clarification process is: after secondary fermentation, proceed to the clarification phase, add 50 grams of bentonite, clarifying temp is controlled at below 18 DEG C, and the time is 24 hours.
7. a kind of Wilsonii wine preparation method according to claim 1, is characterized in that: described storage, winterization stable treatment technique are; Alcohol blend after ageing is isolated to supernatant layer with siphon pipe, proceed to refrigerated cylinder storage, and carry out winterization processing.
8. a kind of Wilsonii wine preparation method according to claim 1, it is characterized in that: described filling process is: the temperature of dissolving of processing of thawing before filling is below 60 DEG C, after thawing, pack in the bottle of sterilization in advance with the transparent wine liquid of siphon pipe separation of supernatant layer, through 62-68 DEG C of sterilizations, sterilizing time is within 15-20 minutes, to be finished product Wilsonii wine.
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| CN201610083581.9A CN105602795A (en) | 2016-02-13 | 2016-02-13 | Preparation method of eleutherococcus senticosus wine |
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| CN201610083581.9A CN105602795A (en) | 2016-02-13 | 2016-02-13 | Preparation method of eleutherococcus senticosus wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109251825A (en) * | 2018-12-03 | 2019-01-22 | 中国农业科学院特产研究所 | Wilsonii ice red wine and preparation method thereof |
| CN109988696A (en) * | 2019-04-30 | 2019-07-09 | 湖北茗山京南辣木科技有限公司 | A kind of preparation method of Moringa wine |
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| CN1916150A (en) * | 2005-08-15 | 2007-02-21 | 曲令坤 | Full fermented honeymead |
| CN101362996A (en) * | 2008-09-28 | 2009-02-11 | 华中农业大学 | Method for producing honey wine |
| CN103937637A (en) * | 2014-04-03 | 2014-07-23 | 宝鸡建忠佳家乐食品有限公司 | Honey wine brewing technology |
| CN104087471A (en) * | 2014-06-24 | 2014-10-08 | 高耸 | Eleutherococcus sessiliflorus fruit wine and preparation method thereof |
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2016
- 2016-02-13 CN CN201610083581.9A patent/CN105602795A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1916150A (en) * | 2005-08-15 | 2007-02-21 | 曲令坤 | Full fermented honeymead |
| CN101362996A (en) * | 2008-09-28 | 2009-02-11 | 华中农业大学 | Method for producing honey wine |
| CN103937637A (en) * | 2014-04-03 | 2014-07-23 | 宝鸡建忠佳家乐食品有限公司 | Honey wine brewing technology |
| CN104087471A (en) * | 2014-06-24 | 2014-10-08 | 高耸 | Eleutherococcus sessiliflorus fruit wine and preparation method thereof |
Non-Patent Citations (2)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109251825A (en) * | 2018-12-03 | 2019-01-22 | 中国农业科学院特产研究所 | Wilsonii ice red wine and preparation method thereof |
| CN109988696A (en) * | 2019-04-30 | 2019-07-09 | 湖北茗山京南辣木科技有限公司 | A kind of preparation method of Moringa wine |
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Application publication date: 20160525 |