CN105647735B - A method of removing the substance being harmful to the human body in mulberry fruit purple wine - Google Patents
A method of removing the substance being harmful to the human body in mulberry fruit purple wine Download PDFInfo
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- CN105647735B CN105647735B CN201610053275.0A CN201610053275A CN105647735B CN 105647735 B CN105647735 B CN 105647735B CN 201610053275 A CN201610053275 A CN 201610053275A CN 105647735 B CN105647735 B CN 105647735B
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- 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
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Abstract
The invention discloses a kind of methods for the substance being harmful to the human body in removing mulberry fruit purple wine, this method includes that raw material is chosen, juicing, ferments, addition lysophospholipase, deposits wine, turn tank, second of fermentation plus soybean powder or fresh egg white, add vitamin C, filter this several step using membrane filtration pattern, the harmful substance for removing and causing hemolytic enteritis and abdominal distension in mulberry fruit purple wine can be accurately positioned by this method, the security risk for eliminating mulberry fruit purple wine, trusts drinking person and drinks.
Description
Technical field
The invention belongs to technical field of food safety, and in particular to a kind of to remove the substance being harmful to the human body in mulberry fruit purple wine
Method.
Background technique
Mulberry fruit is a kind of a kind of fruit with high health value, referred to as " integration of drinking and medicinal herbs ", is brewed with mulberry fruit
Purple fruit wine, even more a kind of rare health purple wine.However, the purple wine that this mulberry fruit is brewed, when drinking excessive, one or two people
Group can cause hemolytic enteritis or physogastry, and there are food safety hazards.It is found through experiments that, a kind of haemolysis is contained in mulberry fruit
Phosphatidyl choline can lead to human erythrocyte rupture, so as to cause hemolytic enteritis；In addition, contain a large amount of tannic acid in mulberry fruit,
This substance can cause physogastry.Therefore, to eliminate food safety hazards, necessary place is carried out in brewing mulberry purple wine
Reason, to eliminate its security risk, the problem of being urgent need to resolve.
Summary of the invention
The present invention makes improvement, the i.e. wine the object of the present invention is to provide a kind of mulberry fruit purple wine in view of the above problems
Method processed, this method can be accurately positioned the harmful substance for removing and causing hemolytic enteritis and abdominal distension in mulberry fruit purple wine, eliminate mulberry fruit
The security risk of purple wine trusts drinking person and drinks.
In order to solve the above-mentioned technical problem, the invention proposes the objects being harmful to the human body in such a removing mulberry fruit purple wine
The method of matter, method includes the following steps:
Step 1, raw material is chosen and squeezes the juice, and mulberry fruit is a kind of fruit that mulberry tree is born, wherein anthocyanidin rich in
It (OPC), is the most effective antioxidant of the current mankind, molecular formula C15H11O6, molecular weight 287.2437, but the mulberry of different cultivars
Its anthocyanidin content of mulberry is different, selects the higher kind of anthocyanidin content thus, selects fresh, incomplete blackening, anthocyanidin
Content is greater than or equal to the mulberry fruit of 6.5mg/100g, is covered with film, seals, and controls temperature at 15 DEG C, the time 24 hours, so
After squeeze the juice；
Step 2, fermenting microbe, select fruit type is big, mature sorosis of full maturity, surface no-pollution be packed into after sterilizing three
In the bottle of angle, and sorosis rubbed broken, CO is filled in bottle2Oxygen is discharged, is placed in 25 degree of insulating box and cultivates 72 hours, measure its wine
Precision, selection are greater than 5 degree, are all blended together as seed liquor, and harvesting ripe sorosis rubs broken, tune sugar to 20%, sterilizing
Afterwards, when cooling the temperature to 28 degree, above-mentioned seed liquor is all poured into wherein, is cultivated in 25 degree of insulating box, produced within 24 hours
Raw a large amount of bubbles, this liquid are production strain, a large amount of harvesting ripe sorosis, rub broken, after removing its carpopodium, adjust sugar to 20%, add
The production strain liquid for entering 4%, ferments under 28 degree；
Step 3, lysophospholipase is added, after fermentation in 3 days, adjusts the temperature of fermentation liquid to 26 DEG C ± 3 DEG C, Xiang Fa
0.02% lysophospholipase of fermentation liquid weight is added in zymotic fluid, mixing mixes；
Step 4, it deposits wine and turns tank and deposit wine again, after standing 60 days, carry out turning tank, take supernatant liquid, carry out second and ferment, this time
Fermentation requires fermentor to fill, the space CO being underfilled with2Filling, closed, the time is 6 months, and temperature must not exceed 28 degree；
Step 5, add soybean powder or fresh egg white, when depositing wine again to 6 months, measure alcoholic strength, total acid number, tannic acid
Value, wherein soybean powder or fresh egg white is added when its tannic acid value is greater than 0.6g/L, strand is mixed to be stood afterwards three times；
Step 6, after standing 30 days, the vitamin C of wine liquid weight 0.003% is added into wine liquid, mixes, second of fermentation
After, it is filtered using membrane filtration pattern, cellar storage can be quoted or continued after filtering.
Further, the following several situations of amount point of soybean powder or fresh egg white are added in the step 5: when tannic acid value
When numerical value≤0.6, it is highest safety value tannic acid value, physogastry will not be caused in such case；When tanin content is greater than 0.6
It can cause abdominal distension, extra part must be removed；Method particularly includes: the extra value of tannic acid measured value -0.6=tannic acid, it is extra according to tannic acid
Soybean powder amount (g) is added in value * fermentation liquid total amount (kg) * 1.1=, egg white, additional amount can also be added are as follows: tannic acid is extra
Egg white amount () is added in value * fermentation liquid total amount (kg) * 0.9=；The 0.5 ‰ of additional amount not more than wine liquid weight；If plus
When entering amount by being calculated over this value, then multiple Adding Way is adopted, it is ensured that each additional amount is no more than 0.5 ‰.
Further, when in the step 6 using film filtering, film used is the ultrafiltration membrane of membrane aperture value 0.1um.
Further, it when fermenting in the step 2, first 5 days, needs sufficiently to twist and mix, after 5 days, closed standing for fermentation 15 days, the phase
Between to measure alcoholic strength daily primary, if mend sugar by this formula: (11.5- is surveyed when its alcoholic strength is not up to 11.5 degree within the 20th day
Fixed alcoholic strength) * fermentation liquid quality/100=needed for add white sugar amount.
Further, " big ten " or " 8632 " tied sorosis brewing mulberry are purple for its chosen fruit mulberry fruit kind in the step 1
Wine.
Beneficial effects of the present invention:
The mulberry fruit purple wine handled by means of the present invention, can remove lysophosphatidyl choline, can be by tannic acid
Concentration control in 3.5g/L hereinafter, to eliminate the security risk of mulberry fruit purple wine, will not cause when drinking person is excessively drunk molten
Blood enteritis or abdominal distension.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
A kind of method for removing the substance being harmful to the human body in mulberry fruit purple wine of embodiment 1
Step 1, selection fruit mulberry races is big by ten, is detected its fixed anthocyanidin content and reaches 15.33mg/100g.
Step 2, it arrives in maturity period current year, selects fruit type big, maturity is high, and visually seeing all appearances is black；It adopts
5kg is plucked, is packed into and is sealed with sterilized plastic bag, with 10 1000 milliliters of triangular flask, after sterilizing, 5kg mulberry fruit is divided into 10 equal portions,
Rub it is rotten after, be respectively charged into 10 triangular flasks, after sealing, be put into 25 degree of insulating boxs and cultivate 72 hours, taking-up survey its wine respectively
Precision degree, selection all mix as seed liquor, harvesting ripe sorosis greater than 5 degree, rub broken, adjust sugar to 20%, sterilize
Afterwards, when cooling the temperature to 28 degree, above-mentioned seed liquor is all poured into wherein, is cultivated in 25 degree of insulating box, produced within 24 hours
Raw a large amount of bubbles, this liquid are production strain, a large amount of harvesting ripe sorosis, rub broken, after removing its carpopodium, adjust sugar to 20%, add
The production strain liquid for entering 4%, ferments under 28 degree；When fermentation, first 5 days, needs sufficiently to twist and mix, after 5 days, closed standing
Fermentation 15 days, it is primary during which to measure alcoholic strength daily, if mending when its alcoholic strength is not up to 11.5 degree within the 20th day by this formula
Sugar: the white sugar amount added needed for the quality/100=of (alcoholic strength of 11.5- measurement) * fermentation liquid.
Step 3, third day after fermentation, takes liquid to measure the content of lysophosphatidyl choline in its fermentation liquid, is
Then food-grade haemolysis phosphide enzyme is added by 1/10 principle of its content in 76.325mg/100g.Being computed this fermentor is 5 tons of amounts,
Its practical fermentation liquid be 4.2 tons, calculation method are as follows: 76.325/1000*10*1000*4.2/10=320.565 grams, strand mix or
Return pipe makes it uniformly.
Step 4, it deposits wine and turns tank and deposit wine again, after standing 60 days, carry out turning tank, take supernatant liquid, carry out second and ferment, this time
Fermentation requires fermentor to fill, the space CO being underfilled with2Filling, closed, the time is 6 months, and temperature must not exceed 28 degree；
Step 5, when depositing wine again to 180 days, tannic acid value in its fermentation liquid is measured, it is that 1.001g/L is big that this, which measures its value,
In safety value, by calculating are as follows: (1.001-0.6) * 0.9*4.2*1000=1516 (g) (explanation: in terms of 1L=1kg) is i.e. to hair
1516 grams of egg whites are added in fermentation tank, after strand is mixed three times, stand.
Step 6, after standing 30 days, 126 grams of vitamin C (4.2 tons of * 1000*0.003/100=126 are added into wine liquid
Gram), it is mixed without strand or return pipe, mixing for the second time after fermentation, is filtered using membrane filtration pattern, film used is membrane aperture value
The ultrafiltration membrane of 0.1um, bottling can list or continue cellar storage after filtering.
The mulberries purple wine that the above method of learning from else's experience is brewed, the concentration of detection lysophosphatidyl choline, tannic acid, as a result are as follows:
The concentration of lysophosphatidyl choline is less than 1.0mg/100g, the concentration of tannic acid is less than 0.6g/L.
The prior art is brewed expensive striking purple and is done as mulberry fruit purple wine, detects the concentration of lysophosphatidyl choline, tannic acid, as a result are as follows:
The concentration of lysophosphatidyl choline is 79.13mg/100g, and the concentration of tannic acid is 0.97g/L.
By comparing can see, obtained mulberries purple wine after specific process processing through the invention, haemolysis phosphorus
Phosphatidylcholine, tannic acid concentration obtained significantly reducing, there is no hemolytic enteritis, the security risk of abdominal distension, drinking persons
It can trust and drink.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of method for removing the substance being harmful to the human body in mulberry fruit purple wine, which is characterized in that method includes the following steps:
Step 1, raw material is chosen and squeezes the juice, and selects fresh, complete blackening, anthocyanidin content more than or equal to 6.5mg/100g's
Mulberry fruit；
Step 2, fermenting microbe selects the triangular flask of fruit type greatly, after the loading sterilizing of the mature sorosis of full maturity, surface no-pollution
It is interior, and sorosis rubbed broken, CO is filled in bottle2Oxygen is discharged, is placed in 25 degree of insulating box and cultivates 72 hours, measure its alcohol
Degree, selection are greater than 5 degree, are all blended together as seed liquor, and harvesting ripe sorosis rubs broken, tune sugar to 20%, sterilizing
Afterwards, when cooling the temperature to 28 degree, above-mentioned seed liquor is all poured into wherein, is cultivated in 25 degree of insulating box, produced within 24 hours
Raw a large amount of bubbles, this liquid are production strain, a large amount of harvesting ripe sorosis, rub broken, after removing its carpopodium, adjust sugar to 20%, add
The production strain liquid for entering 4%, ferments under 28 degree；
Step 3, lysophospholipase is added, after fermentation in 3 days, adjusts the temperature of fermentation liquid to 26 DEG C ± 3 DEG C, to fermentation liquid
Middle 0.02% lysophospholipase that fermentation liquid weight is added, mixing mix；
Step 4, it deposits wine and turns tank and deposit wine again, after standing 60 days, carry out turning tank, take supernatant liquid, carry out second and ferment, this time ferment
It is required that fermentor will be filled, the space CO being underfilled with2Filling, closed, the time is 6 months, and temperature must not exceed 28 degree；
Step 5, add soybean powder or fresh egg white, deposit wine again to 6 months, measure alcoholic strength, total acid number, tannic acid
Value, wherein soybean powder or fresh egg white is added when its tannic acid value is greater than 0.6g/L, stirring is stood afterwards three times；
Step 6, after standing 30 days, the vitamin C of its weight 0.003% is added into fermentation liquid, mixes, second of fermentation ends
Afterwards, filtered using membrane filtration pattern, after filtering be it is drinkable or continue cellar storage.
2. a kind of method for removing the substance being harmful to the human body in mulberry fruit purple wine according to claim 1, which is characterized in that
The amount of soybean powder or fresh egg white is added in the step 5, point following several situations: when tannic acid value numerical value is less than 0.6,
For highest safety value tannic acid value, physogastry will not be caused in such case；It can cause abdominal distension when tanin content is greater than 0.6,
Extra part must be removed；Method particularly includes: the extra value of tannic acid measured value -0.6=tannic acid, according to the extra value * fermentation liquid of tannic acid
Soybean powder quality is added in total amount * 1.1=, or egg white, additional amount are as follows: the extra value * fermentation liquid total amount * 0.9 of tannic acid is added
=egg white quality is added；The 0.5 ‰ of additional amount not more than wine liquid weight；If additional amount is by being calculated over this value
When, then use multiple Adding Way, it is ensured that each additional amount is no more than 0.5 ‰；
The fermentation liquid total amount is in terms of kg；The soybean powder quality is in terms of g；The egg white quality is in terms of g.
3. a kind of method for removing the substance being harmful to the human body in mulberry fruit purple wine according to claim 1, which is characterized in that
When in the step 6 using film filtering, film used is the ultrafiltration membrane of membrane aperture value 0.1um.
4. a kind of method for removing the substance being harmful to the human body in mulberry fruit purple wine according to claim 1, which is characterized in that
It when fermenting in the step 2, first 5 days, needs to be sufficiently stirred, after 5 days, during which closed standing for fermentation 15 days measures alcohol daily
Degree is primary, if mending sugar by this formula when its alcoholic strength is not up to 11.5 degree within the 20th day: (alcoholic strength of 11.5- measurement) * is sent out
The white sugar amount added needed for quality/100=of zymotic fluid.
5. a kind of method for removing the substance being harmful to the human body in mulberry fruit purple wine according to claim 1, which is characterized in that
Mulberry fruit is the " mulberry fruit that the mulberries of big ten " or " 8632 " kind are tied in the step 1.
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| CN201610053275.0A CN105647735B (en) | 2016-01-26 | 2016-01-26 | A method of removing the substance being harmful to the human body in mulberry fruit purple wine |
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| CN110079424A (en) * | 2019-06-11 | 2019-08-02 | 山西强尔健科技有限公司 | One kind is with Chinese olive, annesl, the mixing wine brewing of maturity period mulberry fruit and preparation method thereof |
| CN112708523A (en) * | 2021-02-11 | 2021-04-27 | 张峻领 | Sulfur-dioxide-free mulberry and blueberry fermented wine and production process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103048A (en) * | 2011-11-11 | 2013-05-15 | 西南科技大学 | Mulberry fermented fruit wine and process thereof |
| CN104413109A (en) * | 2013-09-06 | 2015-03-18 | 青岛道合生物科技有限公司 | Enteromorpha and longan bread |
| CN104694338A (en) * | 2015-03-31 | 2015-06-10 | 四川劲椹食品科技有限公司 | Making method for mulberry liquor |
| CN104726287A (en) * | 2015-04-15 | 2015-06-24 | 黄振忠 | Mulberry wine preparation method |
-
2016
- 2016-01-26 CN CN201610053275.0A patent/CN105647735B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103048A (en) * | 2011-11-11 | 2013-05-15 | 西南科技大学 | Mulberry fermented fruit wine and process thereof |
| CN104413109A (en) * | 2013-09-06 | 2015-03-18 | 青岛道合生物科技有限公司 | Enteromorpha and longan bread |
| CN104694338A (en) * | 2015-03-31 | 2015-06-10 | 四川劲椹食品科技有限公司 | Making method for mulberry liquor |
| CN104726287A (en) * | 2015-04-15 | 2015-06-24 | 黄振忠 | Mulberry wine preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 桑椹酒食用药用价值与加工技术;张艳丽;《中国林副特产》;20050831(第4期);第30-31页 |
| 蛋白质沉淀法在药酒生产中的应用;姚康孟;《医药快报》;19861231(第1期);第11页 |
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