CN106085725B - A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof - Google Patents
A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof Download PDFInfo
- Publication number
- CN106085725B CN106085725B CN201610720696.4A CN201610720696A CN106085725B CN 106085725 B CN106085725 B CN 106085725B CN 201610720696 A CN201610720696 A CN 201610720696A CN 106085725 B CN106085725 B CN 106085725B
- Authority
- CN
- China
- Prior art keywords
- petal
- parts
- fermentation
- slurries
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/898—Orchidaceae (Orchid family)
- A61K36/8984—Dendrobium
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Public Health (AREA)
- Botany (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of oligofructose " Baihuaxian " flower wines and preparation method thereof, belong to wine-making technology.Peach blossom petal, rose petal, peony, dendrobium nobile petal, plum blossom petal, honeysuckle petal are ground into mashing by the immersion of colour protecting liquid, colloid mill, plate type heating enzyme deactivation obtains the stable all sorts of flowers slurries of quality；Jerusalem artichoke, banana grinding mashing are chosen again, it is uniformly mixed with all sorts of flowers slurries, then access aspergillus niger, Rhizopus oryzae ferment, and obtain converted mash, aroma-producing yeasts, saccharomyces cerevisiae progress mixed fermentation are finally accessed in converted mash, obtain the " Baihuaxian " flower wine that a kind of health-care efficacy is obvious, unique in taste.
Description
Technical field
The present invention relates to a kind of wine-making technologies, it is more particularly related to which one kind is original with all kinds of fresh flower petals etc.
The wine-making technology of material, belongs to brewing technical field.
Background technique
Peach blossom, peach blooming flower piece belong to rosaceous plant.Peach blossom contains multivitamin and microelement in spending, this
A little substance energy dredging the channels, expand tip hair and blood pipe, improve blood circulation, promote skin-nourishing and oxygen supply, moisturize the skin；Rose
Rare flower, rosaceae chamiso, rose hip is edible, sugar-free, is rich in Vitamin C, is usually used in vanilla tea, jam, jelly, fruit
Juice and bread etc., Yi You Sweden soup, hydromel；Peony is Ranunculaceae, Chinese herbaceous peony platymiscium, and tree peony not only has ornamental value, and
And also there is very high medical value." root bark of tree peony " that the root of tree peony is processed into is rare Chinese herbal medicine, cold nature, taste
It is pungent, it is nontoxic, enter the heart, liver, kidney three pass through, have scattered blood stasis, purify the blood and blood, analgesic, promoting menstruation effect, also reduce blood pressure, antibacterial disappears
The effect of scorching；Stone flower is a maximum category in orchid, and medicinal ingredient was not only abundant but also balanced, can treat a variety of illness,
Clinically it is chiefly used in treating chronic pharyngitis, gastrointestinal disease, ophthalmology disease, thrombosis, diabetes, arthritis, cancer
The treatment or adjuvant treatment of disease；Honeysuckle also known as honeysuckle, honeysuckle are known as clearing heat and detoxicating good medicine from ancient times.Its property Gan Hanqi
Fragrance, for clear heat with drugs of sweet flavour and cold nature without injuring one's stomach, fragrance reaches thoroughly again can eliminating evil.
Jerusalem artichoke is the optimum feed stock for preparing high-purity fructo oligosaccharides, oligofructose can Bifidobacterium in Effective multiplication human body,
Inhibit the growth and breedings such as external source pathogenic bacteria and the intrinsic putrefactivebacteria of enteral such as salmonella, reduce enteral corrupt substance growth and
Accumulation promotes intestines peristalsis, prevents constipation and diarrhea, reduces blood lipid, improves lipid-metabolism, improves immune function of human body, by
It is widely used in medicine, healthcare field, for functional drink, the additive of food.
Banana contains potassium element abundant and a variety of phenolic substancess, and phenolic substances has the function such as anti-oxidant, anti-mutagenesis, anticancer
Can, it is used widely in food, drug, cosmetic industry.
Find there has been the wine made using vegetables and fruits coarse cereals at present by retrieving the prior art both domestic and external, such as:
Chinese Patent Application No. 201310312259.5 " a kind of production method of peach blossom wine ", Chinese Patent Application No.
" 201410278678.6 a kind of plum flower wine and preparation method thereof ".But bartender's health-care function of prior art preparation is not strong, raw material
Single, mouthfeel is general.
Summary of the invention
In view of the deficiencies of the prior art, the present invention is intended to provide a kind of a kind of full of nutrition, oligofructose of unique flavor
" Baihuaxian " flower wine and preparation method thereof.
A kind of oligofructose " Baihuaxian " flower wine, is grouped as by the group of following parts by weight: 2-4 parts of jerusalem artichoke, 3-6 parts of banana, peach blossom flower
1-3 parts of valve, 2-6 parts of rose petal, 1-2 parts of peony petal, 2-4 parts of dendrobium nobile petal, 4-8 parts of plum blossom petal, gold and silver
1-2 parts of petal of flower.
A kind of preparation method of oligofructose " Baihuaxian " flower wine as described above, method includes the following steps:
(1) take 1-3 parts of peach blossom petal, 2-6 parts of rose petal, 1-2 parts of peony petal, 2-4 parts of dendrobium nobile petal,
Petal is put into immersion treatment in color protection aqueous solution, after impregnating 40-60min by 4-8 parts of plum blossom petal, 1-2 parts of honeysuckle petal
Drain the moisture on its surface, the ingredient of the colour protecting liquid are as follows: 2.5% sodium chloride, 0.3% citric acid, 0.45%CaCl2、0.15%
Vitamin C, 0.3% sodium sulfite；
(2) step (1) processed petal is subjected to refinement mashing by the way of colloid mill, by plate heat exchanger plus
The mode of heat carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 86-90 DEG C, and time 6-9min obtains all sorts of flowers slurries；
(3) fresh jerusalem artichoke 2-4 parts, 3-6 parts of banana are taken, using colloid mill defibrination, obtain mixing fruit, vegetable juice, addition accounts for fruit
The water of vegetable slurry weight 10% must mix fruits and vegetables slurries, and the β-D- furans for accounting for mixing fruits and vegetables slurry weight 0.10-0.25 ‰ is then added
Fructosidase, digests 22-25h under the conditions of 45-50 DEG C, and the beta-D-fructofuranose glycosides enzyme enzyme activity is 800,000 U/g；
(4) all sorts of flowers slurries of step (2) and the enzymatic hydrolysis fruits and vegetables slurries of step (3) are mixed to get by weight 1:2-1:3
Mixed slurry, access accounts for 0.3 ‰ -0.45 ‰ aspergillus niger of mixed slurry weight, 0.35 ‰ -0.65 ‰ Rhizopus oryzae is sent out
Ferment, fermentation time are 8-12d, and fermentation humidity is 85%-95%, and fermentation temperature is 28 DEG C-32 DEG C, obtain converted mash；
(5) accessed in the converted mash of step (4) its weight 0.32 ‰ -0.40 ‰ aroma-producing yeasts, 0.45 ‰ -0.65 ‰
Saccharomyces cerevisiae ferment, fermentation time 40-80d, 28 DEG C -32 DEG C of fermentation temperature, fermentation humidity be 80%-95%；
(6) fermentation, which finishes, carries out screenings separation, filling, sterilizing, and is made a kind of oligomeric after 8-10 DEG C of ageing 1-2 is a month
Fructose " Baihuaxian " flower wine.
Preferably, a kind of oligofructose " Baihuaxian " flower wine as described above and preparation method thereof, it is characterised in that: wherein step (4)
The aspergillus niger is aspergillus niger CICC2041, and Rhizopus oryzae is that Rhizopus oryzae is Rhizopus oryzae CICC3010.
Preferably, a kind of preparation method of oligofructose " Baihuaxian " flower wine as described above wherein gives birth to perfume ferment described in step (5)
Mother is Hansenula anomala CICC31079, and saccharomyces cerevisiae is saccharomyces cerevisiae CICC1215.
Compared with prior art, the present invention have it is following apparent the utility model has the advantages that
1, for the present invention by utilizing all kinds of petals, a portion is all Chinese medicine, and wine is not only made to have unique flower
Fragrant mouthfeel, while having very strong health-care efficacy again, different function factors is contained in different petals, can be promoted the production of body fluid to quench thirst, is given protection against cancer,
It releives spirit.
2, the present invention recycles beta-D-fructofuranose glycosides enzyme by selecting jerusalem artichoke, this kind of fruits and vegetables rich in carbohydrate of banana
Enzymolysis greatly improves the content of oligofructose, so that the nutritive value of product, health-care efficacy get a promotion.
3, the immersion of the invention by colour protecting liquid, the mode of plate type heating make the quality of petal be protected, and improve hundred
The quality of flower slurries, is conducive to subsequent fermentation.
Specific embodiment
For that can understand the technical characterstic for illustrating the present invention program with reference to specific embodiments be illustrated to the present invention.
But protection scope of the present invention is not limited to these examples.It is all equal without departing substantially from the change of present inventive concept or equivalent substitute
Including within protection scope of the present invention.
Embodiment 1
(1) 150g peach blossom petal, 400g rose petal, 160g peony, 300g dendrobium nobile petal, 650g plum blossom are taken
Petal is put into immersion treatment in color protection aqueous solution, the moisture on its surface is drained after immersion 40min by valve, 150g honeysuckle petal,
The ingredient of colour protecting liquid are as follows: 2.5% sodium chloride, 0.3% citric acid, 0.45%CaCl2, 0.15% Vitamin C, 0.3% sodium sulfite；
(2) step (1) processed petal is subjected to refinement mashing by the way of colloid mill, by plate heat exchanger plus
The mode of heat carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 86 DEG C, time 6min；
(3) fresh jerusalem artichoke 500g, banana 450g are taken, using colloid mill defibrination, obtains mixing fruit, vegetable juice, addition accounts for fruit, vegetable juice
The water of weight 10% must mix fruits and vegetables slurries, and based on the permillage for accounting for mixing fruits and vegetables slurry weight, the β-of 800,000 U/g of enzyme activity is added
D- fructofuranosidase 0.10 ‰ digests 22h under the conditions of 45 DEG C；
(4) by all sorts of flowers slurries that step (1) obtains and the fruits and vegetables slurries through digesting that step (3) obtain by weight 1:2
Mixed slurry is mixed to obtain, based on the permillage for accounting for mixed slurry weight, accesses aspergillus niger (CICC2041) 0.3 ‰, Rhizopus oryzae
(CICC3010) 0.35 ‰ ferment, fermentation time 8d, and fermentation humidity is 85%, and fermentation temperature is 28 DEG C, are saccharified
Wine with dregs；
(5) based on the permillage for the converted mash weight that step (4) obtains, aroma-producing yeasts (Hansenula anomala is accessed
CICC31079) 0.32 ‰, saccharomyces cerevisiae CICC12150.45 ‰ is accessed, is fermented, fermentation time 40d, fermentation temperature 28
DEG C, fermentation humidity is 80%.；
(6) fermentation finishes, and carries out screenings separation, filling, sterilizing, and a kind of oligofructose is made after being aged 1 month at 8 DEG C
" Baihuaxian " flower wine.
Embodiment 2
(1) 200g peach blossom petal, 400g rose petal, 200g peony, 250g dendrobium nobile petal, 700g plum blossom are taken
Petal is put into immersion treatment in color protection aqueous solution, the moisture on its surface is drained after immersion 60min by valve, 200g honeysuckle petal,
Colour protecting liquid is the same as embodiment 1；
(2) step (1) processed petal is subjected to refinement mashing by the way of colloid mill, by plate heat exchanger plus
The mode of heat carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 88 DEG C, time 7min；
(3) fresh jerusalem artichoke 300g, banana 500g are taken, using colloid mill defibrination, obtains mixing fruit, vegetable juice, addition accounts for fruit, vegetable juice
Weight 10%, which obtains water, must mix fruits and vegetables slurries, and based on the permillage for accounting for mixing fruits and vegetables slurries (after adding water) weight, enzyme activity 800,000 is added
The beta-D-fructofuranose glycosides enzyme 0.20 ‰ of U/g, digests for 24 hours under the conditions of 48 DEG C；
(4) by all sorts of flowers slurries that step (1) obtains and the fruits and vegetables slurries through digesting that step (3) obtain by weight 1:3
Mixed slurry is mixed to obtain, based on the permillage for accounting for mixed slurry weight, accesses aspergillus niger (CICC2041) 0.35 ‰, Rhizopus oryzae
(CICC3010) 0.45 ‰ ferment, fermentation time 10d, and fermentation humidity is 90%, and fermentation temperature is 30 DEG C, are saccharified
Wine with dregs；
(5) based on the permillage for the converted mash weight that step (4) obtains, aroma-producing yeasts (Hansenula anomala is accessed
CICC31079) 0.35 ‰, saccharomyces cerevisiae (CICC1215) 0.55 ‰ is accessed, is fermented, fermentation time 60d, fermentation temperature 30
DEG C, fermentation humidity is 85%；
(6) fermentation finishes, and carries out screenings separation, filling, sterilizing, and a kind of oligomeric fruit is made after being aged 1.5 months at 9 DEG C
Sugared " Baihuaxian " flower wine.
Embodiment 3
(1) 300g peach blossom petal, 600g rose petal, 200g peony, 400g dendrobium nobile petal, 800g plum blossom are taken
Petal is put into immersion treatment in color protection aqueous solution, the moisture on its surface is drained after immersion 60min by valve, 200g honeysuckle petal,
Colour protecting liquid is the same as embodiment 1；
(2) the processed petal of step 1) is subjected to refinement mashing by the way of colloid mill, by plate heat exchanger plus
The mode of heat carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 90 DEG C, time 9min；
(3) fresh jerusalem artichoke 400g, banana 600g are taken, using colloid mill defibrination, obtains mixing fruit, vegetable juice, addition accounts for fruit, vegetable juice
The water of weight 10% must mix fruits and vegetables slurries, and based on the permillage for accounting for mixing fruits and vegetables slurries (after adding water) weight, enzyme activity 800,000 is added
The beta-D-fructofuranose glycosides enzyme 0.25 ‰ of U/g, digests 25h under the conditions of 50 DEG C；
(4) by all sorts of flowers slurries that step (1) obtains and the fruits and vegetables slurries through digesting that step (3) obtain by weight 1:2
Mixed slurry is mixed to obtain, based on the permillage for accounting for mixed slurry weight, accesses aspergillus niger (CICC2041) 0.45 ‰, Rhizopus oryzae
(CICC3010) 0.65 ‰ ferment, fermentation time 12d, and fermentation humidity is 95%, and fermentation temperature is 32 DEG C, are saccharified
Wine with dregs；
(5) based on the permillage for the converted mash weight that step (4) obtains, aroma-producing yeasts (Hansenula anomala is accessed
CICC31079) 0.40 ‰, saccharomyces cerevisiae (CICC1215) 0.65 ‰ is accessed, is fermented, fermentation time 80d, fermentation temperature 32
DEG C, fermentation humidity is 95%；
(6) fermentation finishes, and carries out screenings separation, filling, sterilizing, and a kind of oligomeric fruit is made after being aged 2 months at 10 DEG C
Sugared " Baihuaxian " flower wine.
Comparative example 1
(1) 150g peach blossom petal, 400g rose petal, 160g peony, 300g dendrobium nobile petal, 650g plum blossom are taken
Petal is put into immersion treatment in color protection aqueous solution, the moisture on its surface is drained after immersion 40min by valve, 150g honeysuckle petal,
Colour protecting liquid is the same as embodiment 1；
(2) step (1) processed petal is subjected to refinement mashing by the way of colloid mill, by plate heat exchanger plus
The mode of heat carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 86 DEG C, time 6min；
(3) fresh jerusalem artichoke 500g, banana 450g are taken, using colloid mill defibrination, obtains mixing fruit, vegetable juice, addition accounts for fruit, vegetable juice
The water of weight 10% is added without enzyme enzymatic hydrolysis；
(4) by all sorts of flowers slurries that step (1) obtains and the fruits and vegetables slurries through digesting that step (3) obtain by weight 1:2
Mixed slurry is mixed to obtain, based on the permillage for accounting for mixed slurry weight, accesses aspergillus niger (CICC2041) 0.3 ‰, Rhizopus oryzae
(CICC3010) 0.35 ‰ ferment, fermentation time 8d, and fermentation humidity is 85%, and fermentation temperature is 28 DEG C, are saccharified
Wine with dregs；
(5) based on the permillage for the converted mash weight that step (4) obtains, aroma-producing yeasts (Hansenula anomala is accessed
CICC31079) 0.32 ‰, saccharomyces cerevisiae (CICC1215) 0.45 ‰ is accessed, is fermented, fermentation time 40d, fermentation temperature 28
DEG C, fermentation humidity is 80%；
(6) fermentation finishes, and carries out screenings separation, filling, sterilizing, and a kind of oligofructose is made after being aged 1 month at 8 DEG C
" Baihuaxian " flower wine.
Comparative example 2
(1) 150g peach blossom petal, 400g rose petal, 160g peony, 300g dendrobium nobile petal, 650g plum blossom are taken
Valve, 150g honeysuckle petal, clear water is cleaned, without color protection treatment；
(2) step (1) processed petal is subjected to refinement mashing by the way of colloid mill, by plate heat exchanger plus
The mode of heat carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 86 DEG C, time 6min；
(3) fresh jerusalem artichoke 500g, banana 450g are taken, using colloid mill defibrination, obtains mixing fruit, vegetable juice, addition accounts for fruit, vegetable juice
The water of weight 10% must mix fruits and vegetables slurries, and based on the permillage for accounting for mixing fruits and vegetables slurries (after adding water) weight, enzyme activity 800,000 is added
The beta-D-fructofuranose glycosides enzyme 0.10 ‰ of U/g, digests 22h under the conditions of 45 DEG C；
(4) by all sorts of flowers slurries that step (1) obtains and the fruits and vegetables slurries through digesting that step (3) obtain by weight 1:2
Mixed slurry is mixed to obtain, based on the permillage for accounting for mixed slurry weight, accesses aspergillus niger (CICC2041) 0.3 ‰, Rhizopus oryzae
(CICC3010) 0.35 ‰ ferment, fermentation time 8d, and fermentation humidity is 85%, and fermentation temperature is 28 DEG C, are saccharified
Wine with dregs；
(5) based on the permillage for the converted mash weight that step (4) obtains, aroma-producing yeasts (Hansenula anomala is accessed
CICC31079) 0.32 ‰, saccharomyces cerevisiae (CICC1215) 0.45 ‰ is accessed, is fermented, fermentation time 40d, fermentation temperature 28
DEG C, fermentation humidity is 80%；
(6) fermentation finishes, and carries out screenings separation, filling, sterilizing, and a kind of oligofructose is made after being aged 1 month at 8 DEG C
" Baihuaxian " flower wine.
Prepared by various embodiments of the present invention and comparative example is rich in oligofructose " Baihuaxian " flower wine, and attributional analysis see the table below:
Therefore " Baihuaxian " flower wine obtained by the present invention, from flavor, nutritive index is above comparative example, especially right
Than embodiment 1, it is not added with beta-D-fructofuranose glycosides enzyme, obtained white wine oligofructose content is almost 0, and comparative example
In 2, all sorts of flowers petal does not carry out color protection treatment, and obtained wine taste mouthfeel is very poor, and color is obscure, and quality is bad.Therefore, it utilizes
" Baihuaxian " flower wine obtained by the present invention is unique in taste, has unique flower fragrance flavor, while having the multiple functions factor, health care function again
Effect is obvious.
Claims (1)
1. a kind of preparation method of oligofructose " Baihuaxian " flower wine, it is characterised in that: method includes the following steps:
(1) 1-3 parts of peach blossom petal, 2-6 parts of rose petal, 1-2 parts of peony petal, 2-4 parts of dendrobium nobile petal, plum blossom are taken
Petal is put into immersion treatment in colour protecting liquid, drains its table after impregnating 40-60min by 4-8 parts of petal, 1-2 parts of honeysuckle petal
The moisture in face, the ingredient of the colour protecting liquid are as follows: 2.5% sodium chloride, 0.3% citric acid, 0.45%CaCl2, 0.15% ascorbic acid,
0.3% sodium sulfite；
(2) step (1) processed petal is subjected to by the way of colloid mill refinement mashing, is heated by plate heat exchanger
Mode carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 86-90 DEG C, and time 6-9min obtains all sorts of flowers slurries；
(3) fresh jerusalem artichoke 2-4 parts, 3-6 parts of banana are taken, using colloid mill defibrination, obtain mixing fruit, vegetable juice, addition accounts for fruit, vegetable juice
The water of weight 10% must mix fruits and vegetables slurries, and the beta-D-fructofuranose for accounting for mixing fruits and vegetables slurry weight 0.10-0.25 ‰ is then added
Glycosides enzyme, digests 22-25h under the conditions of 45-50 DEG C, and the beta-D-fructofuranose glycosides enzyme enzyme activity is 800,000 U/g；
(4) all sorts of flowers slurries of step (2) are mixed to get with the enzymatic hydrolysis fruits and vegetables slurries of step (3) by weight 1:2-1:3 and are mixed
Slurry, access accounts for 0.3 ‰ -0.45 ‰ aspergillus niger of mixed slurry weight, 0.35 ‰ -0.65 ‰ Rhizopus oryzae ferments, hair
The ferment time is 8-12d, and fermentation humidity is 85%-95%, and fermentation temperature is 28 DEG C-32 DEG C, obtains converted mash；
(5) its 0.32 ‰ -0.40 ‰ aroma-producing yeasts of weight, 0.45 ‰ -0.65 ‰ wine is accessed in the converted mash of step (4)
Brewer yeast ferments, fermentation time 40-80d, and 28 DEG C -32 DEG C of fermentation temperature, fermentation humidity is 80%-95%；
(6) fermentation, which finishes, carries out screenings separation, filling, sterilizing, and a kind of oligofructose is made after 8-10 DEG C of ageing 1-2 is a month
" Baihuaxian " flower wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610720696.4A CN106085725B (en) | 2016-08-25 | 2016-08-25 | A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610720696.4A CN106085725B (en) | 2016-08-25 | 2016-08-25 | A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106085725A CN106085725A (en) | 2016-11-09 |
| CN106085725B true CN106085725B (en) | 2019-04-30 |
Family
ID=57225415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610720696.4A Active CN106085725B (en) | 2016-08-25 | 2016-08-25 | A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106085725B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107699415A (en) * | 2017-09-12 | 2018-02-16 | 茂名阿奎叔食品有限公司 | A kind of polypeptide Flower wine |
| CN107574071A (en) * | 2017-09-22 | 2018-01-12 | 安徽菊泰滁菊草本科技有限公司 | A kind of brewing method of chrysanthemum wine |
| CN107686800A (en) * | 2017-10-30 | 2018-02-13 | 刘文均 | Fragrance wine and its production method |
| CN108676656A (en) * | 2018-05-28 | 2018-10-19 | 安徽金古堆绿色农业有限责任公司 | A kind of production method of petal wine |
| CN111690485A (en) * | 2020-06-22 | 2020-09-22 | 吉林农业科技学院 | Fructooligosaccharide selenium-rich taro wine and preparation method thereof |
| CN111500403A (en) * | 2020-06-22 | 2020-08-07 | 吉林农业科技学院 | Fructo-oligosaccharide medlar vinegar and preparation method thereof |
| CN111893011B (en) * | 2020-08-24 | 2023-07-07 | 广东省农业科学院茶叶研究所 | Tea flower distilled liquor and preparation method thereof |
| CN112961745B (en) * | 2021-02-26 | 2023-03-17 | 广西壮族自治区农业科学院 | Preparation method of jasmine banana fruit wine |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408278A (en) * | 2002-05-31 | 2003-04-09 | 王永明 | Natural flower health drink and its producing method |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102994343A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Osmanthus-flavored wine and preparation method thereof |
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN103740561A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method for banana flower fruit wine |
| CN104109625A (en) * | 2014-07-18 | 2014-10-22 | 湖北工业大学 | Fructo-oligosaccharide lotus root vinegar and preparation method thereof |
| CN104629990A (en) * | 2015-02-15 | 2015-05-20 | 云南玖香鲜花食品科技有限公司 | Flower wine and preparation method thereof |
| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
| CN105331493A (en) * | 2015-12-23 | 2016-02-17 | 秦皇岛大惠生物技术有限公司 | Rose sparking wine and production method thereof |
-
2016
- 2016-08-25 CN CN201610720696.4A patent/CN106085725B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408278A (en) * | 2002-05-31 | 2003-04-09 | 王永明 | Natural flower health drink and its producing method |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102994343A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Osmanthus-flavored wine and preparation method thereof |
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN103740561A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method for banana flower fruit wine |
| CN104109625A (en) * | 2014-07-18 | 2014-10-22 | 湖北工业大学 | Fructo-oligosaccharide lotus root vinegar and preparation method thereof |
| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
| CN104629990A (en) * | 2015-02-15 | 2015-05-20 | 云南玖香鲜花食品科技有限公司 | Flower wine and preparation method thereof |
| CN105331493A (en) * | 2015-12-23 | 2016-02-17 | 秦皇岛大惠生物技术有限公司 | Rose sparking wine and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106085725A (en) | 2016-11-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106085725B (en) | A kind of oligofructose " Baihuaxian " flower wine and preparation method thereof | |
| CN103947967B (en) | Double-colored dark red fruit matrimony vine sheet and preparation method thereof | |
| CN103960659B (en) | Peony plant protein health care beverage and preparation method thereof | |
| CN105087347A (en) | Preparation method for okra health-preserving vinegar | |
| CN104187930B (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN101519629A (en) | Gingko wine production process | |
| CN105995489A (en) | Edible mushroom fermented corn flour and corn product | |
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN107668702A (en) | A kind of production technology of trifoliate orange Dulcis ferment | |
| CN103627558A (en) | Lipid-reducing health-care beer | |
| CN104839822B (en) | Production process for kvass type solanum tuberdsm drink | |
| CN106616109A (en) | Preparation method for ganoderma lucidum beverage | |
| CN104397792A (en) | Making method for Pleurotus eryngii ginger juice beverage | |
| CN103947754A (en) | Purple potato and rice wine milk beverage and preparation method thereof | |
| CN106336992A (en) | Purple sweet potato wine with beauty maintaining and body slimming effects | |
| CN106497722B (en) | Walnut flower pomegranate fruit wine and preparation method thereof | |
| CN107699465A (en) | A kind of preparation method of barley seedling health preserving vinegar | |
| CN110527609A (en) | A kind of zymotechnique of raspberry fruit wine | |
| CN104997106A (en) | Pitaya-flavored Hu pomelo fruit vinegar beverage and preparation technology thereof | |
| CN104957693A (en) | Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof | |
| CN105018275A (en) | Manufacturing method for pleurotus eryngii glutinous rice wine | |
| KR20190140738A (en) | Vinegar compositions comprising tonic material and manufacturing method thereof | |
| CN105580951A (en) | Maca tableting candy with effect of efficient immunity enhancing | |
| CN109266504A (en) | A kind of preparation method of pure natural Fructus Chaenomelis fruit vinegar | |
| CN107236642A (en) | A kind of brewing method of longan passion fruit health liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |