CN106148060A - A kind of preparation method of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine - Google Patents
A kind of preparation method of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine Download PDFInfo
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- CN106148060A CN106148060A CN201510152725.7A CN201510152725A CN106148060A CN 106148060 A CN106148060 A CN 106148060A CN 201510152725 A CN201510152725 A CN 201510152725A CN 106148060 A CN106148060 A CN 106148060A
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Abstract
The present invention relates to the preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine, by yellow and/or white Lepidinm meyenii Walp and the preparation process of white Flos Rosae Rugosae flower extracting liquid, the fermentation preparation process of dry white wine, extracting solution, dry white wine wine liquid and tea polyphenols are according to supernatant: wine liquid: the adaptation step etc. of tea polyphenols=5 15: 85 95: 0.1 1 weight portion, compared with prior art, the present invention uses the dry white wine that the fermentation of low temperature fermentation technology obtains, vinosity is purer, soft, Lepidinm meyenii Walp is sufficiently reserved with the effective active composition of Flos Rosae Rugosae, reach the effect of nourishing and fit keeping function, make people full of physical strength, spirit is vigorous.Add tea polyphenols not only makes wine and women-sensual pursuits more beautiful simultaneously, and the effect of slow down aging, skin maintenance, prophylaxis of cancer and cardiovascular and cerebrovascular disease is played in the also effect with antioxidant, can be with building body after long-term drink, enhancing immunity.
Description
Technical field
The present invention relates to a kind of wine, in particular, relate to the preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine.
Background technology
Dry white wine red wine sustains life the three nutritious elements needed for activity containing human body: vitamin, sugar and albumen
Matter.Glucose be the mankind sustain life, the indispensable nutritional labeling of building body, be the main of body energy
Source.Wine also has 24 kinds of aminoacid, is the indispensable nutrient substance of human body.Having in wine
Machine acid composition is quite a few, such as Fructus Vitis viniferae acid, citric acid, malic acid, both is from greatly original grape juice, it is possible to effectively
Regulation nerve centre, relaxing muscles and tendons to promote blood circulation, for mental and physical labourer, be all indispensable nutrient substance.
In dry white wine multiple possibly together with the multivitamins such as Ve, Vb, VB2 and calcium, magnesium, ferrum, potassium, sodium etc.
Mineral, its mineral gathers with various trace elements, outclass top quality mineral water.1996
Year, the whole nation started one extra dry white wine heat from the beginning of south, Shandong, Hebei, various places, the Gansu grape wine factory rear spring like rain
Radix Crotalariae szemoensis, are born one after another, and dry white liquor production technology is the most multifarious, but functional dry white wine kind is weary kind
Can be old.
Lepidinm meyenii Walp (MACA), planting on a kind of plateau being grown in more than Andes district of South America Peru height above sea level four km
Thing, belongs to Cruciferae.Originate in that base in the middle part of Peru is peaceful and the mountain area, Andean of more than 4000 meters near Pasco.
Lepidinm meyenii Walp can be divided into black Lepidinm meyenii Walp, purple Lepidinm meyenii Walp and yellow Lepidinm meyenii Walp (including white Lepidinm meyenii Walp) according to condition and epidermis color and luster.Its
The content of the core index such as middle Lepidinm meyenii Walp alkene, macamide, vitamin and aminoacid, black Lepidinm meyenii Walp is significantly higher than purple agate
Coffee, purple Lepidinm meyenii Walp is significantly higher than yellow Lepidinm meyenii Walp.Accordingly, the growth conditions of black Lepidinm meyenii Walp is the harshest, and output is minimum,
Purple Lepidinm meyenii Walp takes second place.Black Lepidinm meyenii Walp is most precious, and yield typically constitutes from 3%-5%；Purple Lepidinm meyenii Walp accounts for 10%-15%.Lepidinm meyenii Walp has anti-
Fatigue, improves sperm quality, regains one's strength of body, and improves sleep, anti-climacteric, active fertility, hypermnesis etc.
Effect.And Lepidinm meyenii Walp is men and women is all suitable for, the climacteric syndrome of women also there is good regulation effect.
The colors such as Flos Rosae Rugosae has, purple, powder, containing 300 various chemical components in Flos Rosae Rugosae, as the alcohol of fragrance, aldehyde,
Fatty acid, phenol and containing the oil of essence and fat, often wake up stomach with easing the affected liver in food Flos Rosae Rugosae goods, have a respite and invigorate blood circulation, and beauty treatment is supported
Face, makes us refreshing refreshing.The flower opened at the beginning of Flos Rosae Rugosae and root can be used as medicine, and regulate the flow of vital energy, invigorate blood circulation, Thyme Extract, cure mainly
Menoxenia, traumatic injury, irritability have a stomachache, the disease such as newborn too fat to move pain.The sarcocarp of Rosehips, can be made into fruit jam,
Having flavour, fruit contains abundant vitamin C and Citrin, can prevent acute and chronic infectious disease,
Coronary heart disease, hepatopathy and prevention produce carcinogen etc..With roseleaf with Flos Rosae Rugosae quintessence oil obtained by way of distillation refinement
(title Liquor Rosae Rugosae Distillata), can activate androgen and sperm.Liquor Rosae Rugosae Distillata can also improve skin texture, promotes blood
Liquid circulation and metabolism.
At present Lepidinm meyenii Walp and Flos Rosae Rugosae are added to and dry white wine is formed functional dry white wine there is no precedent.
Summary of the invention
Present invention aim at based on the deficiencies in the prior art, it is provided that the preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine, whole
Production process is simple, has the mouthfeel that dry white wine is good, and nutrition is more rich, the useful body of long-term drink
Body is healthy, is a kind of functional health promoting wine.
The present invention solves problem and the technical scheme is that
The preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine, is made up as follows of the raw material of following weight proportion:
By yellow or white Lepidinm meyenii Walp dry fruit with blister to without hard-core, the white rose of addition Lepidinm meyenii Walp dry fruit weight 5%-10%
Rare flower, obtains serosity by milling treatment of colloid, and preheating serosity reaches 40-60 DEG C, with the HCL of 1mol/L and
The NaOH of 1mol/L regulates pH so that it is at 4.0-6.0, the cellulase adding 2000-5000U/kg crushes
Cell wall, makes internal active substance dissolution, enzymolysis 3-6h, then 10min inactivator at 100 DEG C, 8000rn
Centrifugal 20min, obtains supernatant standby；
By vinifera cleaning the whitest for skin and flesh, remove impurity, dry, broken slurrying, and/or by wine white for skin red meat
Vitis Labrusca L cleaning, remove impurity, dry after the broken slurrying of peeling；
By step (2) in the underflow that obtains carry out filter cleaner, in 120-135 DEG C of sterilizing 15-30min, after be cooled to
50-60℃；
(4) make its pol be 180-210g/L according to the different high fructose syrups that add of step (3) middle serosity sugar content, obtain ferment
Liquid；
To step (4) in ferment liquid add to load after wine yeast and seal in container low temperature fermentation at 15-18 DEG C
30-40 days；
(6) wine liquid infrared ray step (5) fermented was brought rapidly up to 100-120 DEG C within the 3-5 second, killed yeast
Bacterium and other miscellaneous bacterias, terminate fermentation, clarify, filter, be placed in oak barrel；
(7) supernatant step (1) obtained adds in the oak barrel that step is (6) described, adds tea polyphenols simultaneously, ageing
More than 180 days, the ratio of three kinds of materials was: supernatant: wine liquid: tea polyphenols=5-15: 85-95: 0.1-1；
Freezing, filter, fill filling.
Further, step (4) in pol be 194g/L.
Further, step (5) in low temperature be 17 DEG C, fermentation natural law be 36 days.
Further, the ratio of step (1) cellulase is 3400U/kg.
Further, step (7) in the ratio of three kinds of materials be: supernatant: wine liquid: tea polyphenols=15: 84: 1.
Further, step (7) in the ratio of three kinds of materials be: supernatant: wine liquid: tea polyphenols=8: 91.5: 0.5.
Further, step (7) in the ratio of three kinds of materials be: supernatant: wine liquid: tea polyphenols=5: 94.3: 0.7.
Further, step (7) in the ratio of three kinds of materials be: supernatant: wine liquid: tea polyphenols=10: 89.2: 0.8.
Beneficial effects of the present invention: use low temperature fermentation technology to ferment the dry white wine that obtains, vinosity is purer,
Soft, Lepidinm meyenii Walp is sufficiently reserved with the effective active composition of Flos Rosae Rugosae, reaches the effect of nourishing and fit keeping function, makes human body
Power is abundant, spirit is vigorous, and has the fragrance that Flos Rosae Rugosae is unique.Add tea polyphenols not only will not make wine and women-sensual pursuits become simultaneously
Change, also with the effect of antioxidant: limit greatly owing to the effective active composition of Lepidinm meyenii Walp is oxidized easily
Having made the performance of its effect, this for tea polyphenols high antioxidant composition is added in wine liquid by the present invention, to greatest extent
Remain the nutritive and health protection components of dry white wine and Lepidinm meyenii Walp, improve health-care effect, play slow down aging,
The effect of skin maintenance, prophylaxis of cancer and cardiovascular and cerebrovascular disease, can be with building body after long-term drink, and enhancing is exempted from
Epidemic disease power.
Detailed description of the invention
Embodiment 1.
By white Lepidinm meyenii Walp dry fruit with blister to without hard-core, add the white newly fresh-rose piece of Lepidinm meyenii Walp dry fruit weight 5%,
Obtaining serosity by milling treatment of colloid, preheating serosity reaches 40-60 DEG C, with HCL's and 1mol/L of 1mol/L
NaOH regulates pH so that it is at 4.0-6.0, adds the cellulase fracturing cell walls of 2000-5000U/kg, makes
Internal active substance dissolution, enzymolysis 3-6h, then 10min inactivator at 100 DEG C, 8000rn is centrifuged 20min,
Obtain supernatant standby；
By vinifera cleaning the whitest for skin and flesh, remove impurity, dry, broken slurrying；
By step (2) in the underflow that obtains carry out filter cleaner, in 120-135 DEG C of sterilizing 15-30min, after be cooled to
50-60℃；
(4) make its pol be 180g/L according to the different high fructose syrups that add of step (3) middle serosity sugar content, obtain ferment liquid；
To step (4) in ferment liquid add to load after wine yeast and seal in container low temperature fermentation 30 days at 15 DEG C；
(6) wine liquid infrared ray step (5) fermented was brought rapidly up to 100-120 DEG C within the 3-5 second, killed yeast
Bacterium and other miscellaneous bacterias, terminate fermentation, clarify, filter, be placed in oak barrel；
(7) supernatant step (1) obtained adds in the oak barrel that step is (6) described, adds tea polyphenols simultaneously, ageing
More than 180 days, the ratio of three kinds of materials was: supernatant: wine liquid: tea polyphenols=5: 94.3: 0.7；
Freezing, filter, fill filling.
Embodiment 2.
Other are with embodiment 1, and only vinifera is the vinifera that skin red meat is white, cleaned, remove impurity, dry in the air
The broken slurrying of peeling after Gan；The temperature of low temperature fermentation is 18 DEG C, and fermentation natural law is 36 days, supernatant: wine liquid:
Tea polyphenols=15: 84: 1.
Embodiment 3.
Other are with embodiment 1, and only Lepidinm meyenii Walp dry fruit is the dry product of the Lepidinm meyenii Walp that white mixes with yellow, cellulase
Ratio is 3400U/kg, supernatant: wine liquid: tea polyphenols=10: 89.2: 0.8.
Embodiment 4.
Other are with embodiment 3, and only pol is 194g/L, supernatant: wine liquid: tea polyphenols=8: 91.5: 0.5.
Embodiment 5.
Other are with embodiment 4, and only pol is 210g/L, and fermentation natural law is 40 days.
Experimental example 1.Investigate the ability removing free radical
Sample: the Maca extra dry white wine of embodiment 2 preparation.
Laboratory animal: white mice 48, is divided into 4 groups, often group 12, body weight 20-22g.
Test method: by the method improvement FeSO of Smirnoff etc.4+H2O2Produce OH, aoxidize water with OH
Poplar acid products therefrom surveys A510, the clearance rate of OH is calculated with (matched group-dosing group/matched group) × 100%.
Experimental result is shown in Table 1.
Table 1
Note: each dosage group compares with matched group, P < 0.01.
From table 2, the test group of each dosage and the equal significant difference of matched group (P < 0.01), illustrate at this experiment bar
Under part, the removing of free radical is had a significant impact by Maca extra dry white wine；And dosage just has one at 0.2g/kg to OH
Fixed Scavenging activity, illustrates that Maca extra dry white wine has stronger scavenging action to OH.The dosage of Maca extra dry white wine with
Preferable dose-effect relationship is there is between clearance rate.
Experimental example 2.Investigate the impact on mouse cell immunologic function
Sample: the Maca extra dry white wine of embodiment 4 preparation
Laboratory animal: white mice 48, is divided into 4 groups, often group 12, body weight 20-22g.
Test method: taking Sanguis caprae seu ovis, brine 3 times, (v/v uses physiology salt to every Mus through lumbar injection 2%
Water is prepared) hematocrit SRBC (2000r/min, 10min) 0.2mL, after sensitization 4 days, measures left back sufficient sole of the foot portion thick
Degree, same Site Determination three times, average.Then at measurement site subcutaneous injection 20%, (v/v, with life
Reason saline) hematocrit SRBC 20 μ L, measures left back sufficient sole of the foot portion thickness in latter 24 hours in injection, to attack
Front and back the difference of foot sole of the foot thickness represents the degree of DTH.The difference of given the test agent group is significantly higher than matched group
Difference, can determine that this result of the test positive.Experimental result is shown in Table 2.
Table 2
Note: * represents the property that compares with 0g/kg BW group that there were significant differences.
From table 2, per os gave the Maca extra dry white wine of mice various dose after 34 days, 0.2g/kg BW group and 0g/kg BW
Group compares, and there were significant differences for mice swelling degree of the paw (P < 0.05), and 0.6g/kg BW group compares with 0g/kg BW group,
There were significant differences for mice swelling degree of the paw (P < 0.05) i.e. Maca extra dry white wine is at 0.2g/kg BW, 0.6g/kg BW group energy
Improve mice swelling degree of the paw.
Claims (8)
1. the preparation method of a Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine, it is characterised in that by the raw material of following weight proportion by as follows
Step is made:
By yellow or white Lepidinm meyenii Walp dry fruit with blister to without hard-core, the white rose of addition Lepidinm meyenii Walp dry fruit weight 5%-10%
Rare flower, obtains serosity by milling treatment of colloid, and preheating serosity reaches 40-60 DEG C, with the HCL of 1mol/L and
The NaOH of 1mol/L regulates pH so that it is at 4.0-6.0, the cellulase adding 2000-5000U/kg crushes
Cell wall, makes internal active substance dissolution, enzymolysis 3-6h, then 10min inactivator at 100 DEG C, 8000rn
Centrifugal 20min, obtains supernatant standby；
By vinifera cleaning the whitest for skin and flesh, remove impurity, dry, broken slurrying, and/or by wine white for skin red meat
Vitis Labrusca L cleaning, remove impurity, dry after the broken slurrying of peeling；
By step (2) in the underflow that obtains carry out filter cleaner, in 120-135 DEG C of sterilizing 15-30min, after be cooled to
50-60℃；
(4) make its pol be 180-210g/L according to the different high fructose syrups that add of step (3) middle serosity sugar content, obtain ferment
Liquid；
To step (4) in ferment liquid add to load after wine yeast and seal in container low temperature fermentation at 15-18 DEG C
30-40 days；
(6) wine liquid infrared ray step (5) fermented was brought rapidly up to 100-120 DEG C within the 3-5 second, killed yeast
Bacterium and other miscellaneous bacterias, terminate fermentation, clarify, filter, be placed in oak barrel；
(7) supernatant step (1) obtained adds in the oak barrel that step is (6) described, adds tea polyphenols simultaneously, ageing
More than 180 days, the ratio of three kinds of materials was: supernatant: wine liquid: tea polyphenols=5-15: 85-95: 0.1-1；
Freezing, filter, fill filling.
The preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine the most according to claim 1, it is characterised in that step (4) in
Pol be 194g/L.
The preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine the most according to claim 1, it is characterised in that step (5) in
Low temperature be 17 DEG C, fermentation natural law be 36 days.
The preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine the most according to claim 1, it is characterised in that step (1) in
The ratio of cellulase is 3400U/kg.
The preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine the most according to claim 1, it is characterised in that step (7) in
The ratio of three kinds of materials is: supernatant: wine liquid: tea polyphenols=15: 84: 1.
The preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine the most according to claim 1, it is characterised in that step (7) in
The ratio of three kinds of materials is: supernatant: wine liquid: tea polyphenols=8: 91.5: 0.5.
The preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine the most according to claim 1, it is characterised in that step (7) in
The ratio of three kinds of materials is: supernatant: wine liquid: tea polyphenols=5: 94.3: 0.7.
The preparation method of a kind of Lepidinm meyenii Walp Flos Rosae Rugosae extra dry white wine the most according to claim 1, it is characterised in that step (7) in
The ratio of three kinds of materials is: supernatant: wine liquid: tea polyphenols=10: 89.2: 0.8.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107099408A (en) * | 2017-07-10 | 2017-08-29 | 四川省鹰歌葡萄酒业有限公司 | A kind of Tea Polyphenols preparation of wine |
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Application publication date: 20161123 |