CN106190696A - A kind of Fructus Vitis viniferae Fragrant fruit wine - Google Patents
A kind of Fructus Vitis viniferae Fragrant fruit wine Download PDFInfo
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- CN106190696A CN106190696A CN201610557111.1A CN201610557111A CN106190696A CN 106190696 A CN106190696 A CN 106190696A CN 201610557111 A CN201610557111 A CN 201610557111A CN 106190696 A CN106190696 A CN 106190696A
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- vitis viniferae
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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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Abstract
The invention discloses a kind of Fructus Vitis viniferae Fragrant fruit wine, it is prepared from by Passifolra edulis, Fructus Vitis viniferae, glycogen material, two kinds of fruit by certain proportioning wine brewing, are not only allowed people drink various tastes fruit wine, and have multiple health care by the present invention, the present invention uses natural fruits to ferment, without any preservative, without other any alcoholic beverage, can be with relieved edible, and raw material is easy to get, it is simple to large-scale production is promoted.
Description
Technical field
The invention belongs to alcoholic beverage technical field, especially belong to a kind of Fructus Vitis viniferae Passifolra edulis using natural fruits to make
Wine.
Technical background
Effect of Fructus Vitis viniferae has multiple: 1, the traditional Chinese medical science thinks that it has invigorating the liver and kidney, replenishing QI and blood, appetizing power, born fluid, the merit of diuresis
Effect, polyphagia energy spleen benefiting and stimulating the appetite.2, containing mineral calcium, potassium, phosphorus, ferrum, protein and multivitamin in Fructus Vitis viniferae
B1.B2.B6.C and P etc., possibly together with the aminoacid of multiple needed by human body, often food Fructus Vitis viniferae has greatly benefit to neurasthenia, overfatigue
Benefit.3, in Fructus Vitis viniferae, iron-holder is enriched, and has nourishing blood function.
Rich in vitamin C in Passifolra edulis, can effectively purify body, it is to avoid poisonous and harmful substance at people's internal deposition,
And then reach to improve effect of skin, looks improving and the skin nourishing.Containing abundant fragrant phenol in Passifolra edulis, having calms the nerves supports the effect slept.Hundred
The sweet acid of Oleum Linderae taste, promoting the production of body fluid to quench thirst, wherein rich in abundant aminoacid, a large amount of useful amino acid whose absorptions contribute to damaged tissues
The recovery of cell, and owing to it has antipyretic and antidote functions, so edible Passifolra edulis can treat dry pharynx and hoarseness.BAIGUOXIANG institute
The superfluorescent fiber contained can promote excretion, constipation relieving symptom, removes and sticks the excitor substance being trapped in intestinal, it is to avoid stimulates intestinal
Road and by human body re-absorption, thus reduce the prevalence of colon cancer, superfluorescent fiber also has anti-tumor activity.
Fructus Vitis viniferae or Passifolra edulis single fermentation being made wine, its taste is single, and its nutritive value composition is also single limited, protects
Health-care function is the most limited, and such as drinks too much, also has certain harm to human body.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Vitis viniferae Fragrant fruit wine, there is higher nutritive value and health-care effect, both
Can meet people's pursuit to alcoholic beverage, meet again people's demand to health preserving, and it is rich in multiple nutrients, keep healthy merit
Can be notable, technical scheme is as follows:
Described Fructus Vitis viniferae Fragrant fruit wine is prepared from by following raw material: Fructus Vitis viniferae, Passifolra edulis, sugar.
Further, described Fructus Vitis viniferae Fragrant fruit wine is prepared from by the raw material of following weight portion: Fructus Vitis viniferae 300 parts-500 parts,
Passifolra edulis 300 parts-500 parts, sugar 90 parts-150 parts.
Further, the most described Fructus Vitis viniferae Fragrant fruit wine is prepared from by the raw material of following weight portion: Fructus Vitis viniferae 400 parts,
Passifolra edulis 400 parts, sugar 120 parts.
Further, it is preferable to sugar is white sugar or crystal sugar.
The Fructus Vitis viniferae Fragrant fruit wine of the present invention is adopted and is prepared by the following steps:
1), select fresh, without the Fructus Vitis viniferae of denaturalization phenomenon, Passifolra edulis as raw material；
2), with shears, Fructus Vitis viniferae is cut and do not destroyed its surface from stalk one by one, the Fructus Vitis viniferae cut is used Semen Maydis the 1st time
Powder crosses clear water after soaking 5-10 minute, washes with clear water for the 2nd time, the 3rd time；
3), Passifolra edulis is cut into two halves, the sarcocarp of the inside is drawn out, with blender be stirred sarcocarp making sarcocarp with
Pit separates, and with filtered through gauze, enucleation, every 10ml Passion Fruit Juice adds the Thermostable α-Amylase of 0.02mg, 80 DEG C of conditions
Lower liquefaction 30 minutes, then cool to 40 DEG C, every 10ml Passion Fruit Juice adds the saccharifying enzyme of 0.05mg, simultaneously by every 10ml Passifolra edulis
Juice adds the pectase of 0.05mg, is incubated enzymolysis 4 hours, filters to obtain Passion Fruit Juice enzymolysis solution under the conditions of 40 DEG C；
4), respectively by Fructus Vitis viniferae, Passion Fruit Juice enzymolysis solution, sugar being divided into three parts, being crumbed one by one by Fructus Vitis viniferae is layered on vial
The end, thereon paving one layer of sugar, then pour step 3 into) prepare Passion Fruit Juice enzymolysis solution, circulate successively, to three points of bottle total measurement (volume)
Two time sealing；
5), by step 4) make temperature 35-40 DEG C disposed within and carry out Preliminary fermentation 30-40 at the beginning of the Fructus Vitis viniferae Passifolra edulis for preparing
My god, bottle cap is opened a small gap, after making air-flow in bottle slowly release, bottle cap is tightened, control room temperature to continue to send out at 25-30 DEG C
Ferment three months；
6), will be through step 5) fermented after fruit wine filter, get product.
Further, described vial is through high temperature sterilize.
The invention has the beneficial effects as follows:
1, wine has a multiple efficacies: useful cardiovascular, beauty care, press down cancer antitumor, defying age radioprotective, enhancement
Appetite, allaying tiredness, effect of hemostasis diuresis.Curing mainly inappetence, brothers are unable, and spirit is sleepy, and insomnia, urine is the most smooth；
2, Fragrant fruit wine have refreshment, skin maintenance, promoting the production of body fluid to quench thirst, help digest, preventing phlegm from forming and stopping coughing, constipation relieving and
Invigorating blood circulation the effect kept fit, it can also play raising immune function of human body, enriching yin and nourishing kidney, allaying tiredness, hypertension and hyperlipemia, slow down aging
With antihypertensive effect；
3, Fructus Vitis viniferae or Passifolra edulis single fermentation being made wine, its taste is single, and its nutritive value composition is also single limited,
Health care is the most limited, and two kinds of fruit by certain proportioning wine brewing, are not only allowed people drink various tastes, and have by the present invention
There is multiple health care；
4, the present invention uses natural fruits to ferment, and without any preservative, drinks without other any ethanol
Material, can be with relieved edible；
5, the preparation method of the present invention is simple, and raw material is easy to get, it is simple to large-scale production is promoted.
Detailed description of the invention
The following examples can help those skilled in the art to be more completely understood by the present invention.But cannot be with any
Mode limits the present invention, the number in the embodiment of the present invention can be chosen as according to the actual needs gram or kilogram.
Embodiment 1
A kind of Fructus Vitis viniferae Fragrant fruit wine, is prepared from (every part of 1g) according to the raw material of weight portion by following components: Fructus Vitis viniferae 300
Part, Passifolra edulis 300 parts, sugar 90 parts.
The most described sugar is white sugar.
The preparation method of above-mentioned Fructus Vitis viniferae Fragrant fruit wine comprises the following steps:
1), select fresh, without the Fructus Vitis viniferae of denaturalization phenomenon, Passifolra edulis as raw material；
2), with shears, Fructus Vitis viniferae is cut and do not destroyed its surface from stalk one by one, the Fructus Vitis viniferae cut is used Semen Maydis the 1st time
Powder crosses clear water after soaking 5-10 minute, washes with clear water for the 2nd time, the 3rd time；
3), Passifolra edulis is cut into two halves, the sarcocarp of the inside is drawn out, with blender be stirred sarcocarp making sarcocarp with
Pit separates, and with filtered through gauze, enucleation, every 10ml Passion Fruit Juice adds the Thermostable α-Amylase of 0.02mg, 80 DEG C of conditions
Lower liquefaction 30 minutes, then cool to 40 DEG C, every 10ml Passion Fruit Juice adds the saccharifying enzyme of 0.05mg, simultaneously by every 10ml Passifolra edulis
Juice adds the pectase of 0.05mg, is incubated enzymolysis 4 hours, filters to obtain Passion Fruit Juice enzymolysis solution under the conditions of 40 DEG C；
4), respectively by Fructus Vitis viniferae, Passion Fruit Juice enzymolysis solution, sugar being divided into three parts, being crumbed one by one by Fructus Vitis viniferae is layered on vial
The end, thereon paving one layer of sugar, then pour step 3 into) prepare Passion Fruit Juice enzymolysis solution, circulate successively, to three points of bottle total measurement (volume)
Two time sealing；
5), by step 4) make at the beginning of the Fructus Vitis viniferae Passifolra edulis for preparing after temperature disposed within 35 DEG C carries out Preliminary fermentation 33 days, will
Bottle cap opens a small gap, after making air-flow in bottle slowly release, is tightened by bottle cap, controls room temperature to continue fermentation three at 26 DEG C
Month；
6), will be through step 5) fermented after fruit wine filter, get product.
Described vial is through high temperature sterilize.
Embodiment 2
A kind of Fructus Vitis viniferae Fragrant fruit wine, is prepared from (every part of 1g) according to the raw material of weight portion by following components: Fructus Vitis viniferae 400
Part, Passifolra edulis 400 parts, sugar 120 parts.
The most described sugar is crystal sugar.
The preparation method of above-mentioned Fructus Vitis viniferae Fragrant fruit wine comprises the following steps:
1), select fresh, without the Fructus Vitis viniferae of denaturalization phenomenon, Passifolra edulis as raw material；
2), with shears, Fructus Vitis viniferae is cut and do not destroyed its surface from stalk one by one, the Fructus Vitis viniferae cut is used Semen Maydis the 1st time
Powder crosses clear water after soaking 5-10 minute, washes with clear water for the 2nd time, the 3rd time；
3), Passifolra edulis is cut into two halves, the sarcocarp of the inside is drawn out, with blender be stirred sarcocarp making sarcocarp with
Pit separates, and with filtered through gauze, enucleation, every 10ml Passion Fruit Juice adds the Thermostable α-Amylase of 0.02mg, 80 DEG C of conditions
Lower liquefaction 30 minutes, then cool to 40 DEG C, every 10ml Passion Fruit Juice adds the saccharifying enzyme of 0.05mg, simultaneously by every 10ml Passifolra edulis
Juice adds the pectase of 0.05mg, is incubated enzymolysis 4 hours, filters to obtain Passion Fruit Juice enzymolysis solution under the conditions of 40 DEG C；
4), respectively by Fructus Vitis viniferae, Passion Fruit Juice enzymolysis solution, sugar being divided into three parts, being crumbed one by one by Fructus Vitis viniferae is layered on vial
The end, thereon paving one layer of sugar, then pour step 3 into) prepare Passion Fruit Juice enzymolysis solution, circulate successively, to three points of bottle total measurement (volume)
Two time sealing；
5), by step 4) make temperature disposed within 37 DEG C and carry out Preliminary fermentation 36 days, by bottle at the beginning of the Fructus Vitis viniferae Passifolra edulis for preparing
Lid opens a small gap, after making air-flow in bottle slowly release, is tightened by bottle cap, controls room temperature to continue fermentation three months at 28 DEG C；
6), will be through step 5) fermented after fruit wine filter, get product.
Described vial is through high temperature sterilize.
Embodiment 3
A kind of Fructus Vitis viniferae Fragrant fruit wine, is prepared from (every part of 1g) according to the raw material of weight portion by following components: Fructus Vitis viniferae 500
Part, Passifolra edulis 500 parts, sugar 150 parts.
The most described sugar is crystal sugar.
The preparation method of above-mentioned Fructus Vitis viniferae Fragrant fruit wine comprises the following steps:
1), select fresh, without the Fructus Vitis viniferae of denaturalization phenomenon, Passifolra edulis as raw material；
2), with shears, Fructus Vitis viniferae is cut and do not destroyed its surface from stalk one by one, the Fructus Vitis viniferae cut is used Semen Maydis the 1st time
Powder crosses clear water after soaking 5-10 minute, washes with clear water for the 2nd time, the 3rd time；
3), Passifolra edulis is cut into two halves, the sarcocarp of the inside is drawn out, with blender be stirred sarcocarp making sarcocarp with
Pit separates, and with filtered through gauze, enucleation, every 10ml Passion Fruit Juice adds the Thermostable α-Amylase of 0.02mg, 80 DEG C of conditions
Lower liquefaction 30 minutes, then cool to 40 DEG C, every 10ml Passion Fruit Juice adds the saccharifying enzyme of 0.05mg, simultaneously by every 10ml Passifolra edulis
Juice adds the pectase of 0.05mg, is incubated enzymolysis 4 hours, filters to obtain Passion Fruit Juice enzymolysis solution under the conditions of 40 DEG C；
4), respectively by Fructus Vitis viniferae, Passion Fruit Juice enzymolysis solution, sugar being divided into three parts, being crumbed one by one by Fructus Vitis viniferae is layered on vial
The end, thereon paving one layer of sugar, then pour step 3 into) prepare Passion Fruit Juice enzymolysis solution, circulate successively, to three points of bottle total measurement (volume)
Two time sealing；
5), by step 4) make temperature disposed within 40 DEG C and carry out Preliminary fermentation 40 days, by bottle at the beginning of the Fructus Vitis viniferae Passifolra edulis for preparing
Lid opens a small gap, after making air-flow in bottle slowly release, is tightened by bottle cap, controls room temperature to continue fermentation three months at 30 DEG C；
6), will be through step 5) fermented after fruit wine filter, get product.
Described vial is through high temperature sterilize.
Although, the most with a general description of the specific embodiments the present invention is described in detail, but
On the basis of the present invention, can be modified it or improve, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (6)
1. a Fructus Vitis viniferae Fragrant fruit wine, it is characterised in that described Fructus Vitis viniferae Fragrant fruit wine is prepared from by following raw material: Fructus Vitis viniferae, hundred
Oleum Linderae, sugar.
2. as claimed in claim 1 Fructus Vitis viniferae Fragrant fruit wine, it is characterised in that: former by following weight portion of described Fructus Vitis viniferae Fragrant fruit wine
Material is prepared from: Fructus Vitis viniferae 300 parts-500 parts, Passifolra edulis 300 parts-500 parts, sugar 90 parts-150 parts.
3. as claimed in claim 2 Fructus Vitis viniferae Fragrant fruit wine, it is characterised in that: former by following weight portion of described Fructus Vitis viniferae Fragrant fruit wine
Material is prepared from: Fructus Vitis viniferae 400 parts, Passifolra edulis 400 parts, sugar 120 parts.
4. Fructus Vitis viniferae Fragrant fruit wine as claimed in claim 3, it is characterised in that: described sugar is white sugar or crystal sugar.
5. Fructus Vitis viniferae Fragrant fruit wine as claimed in claim 3, it is characterised in that: described Fructus Vitis viniferae Fragrant fruit wine uses following steps system
:
1), select fresh, without the Fructus Vitis viniferae of denaturalization phenomenon, Passifolra edulis as raw material；
2), with shears, Fructus Vitis viniferae is cut and do not destroyed its surface from stalk one by one, the Fructus Vitis viniferae cut is soaked with Semen Maydis powder for the 1st time
Cross clear water after steeping 5-10 minute, wash with clear water for the 2nd time, the 3rd time；
3), Passifolra edulis is cut into two halves, the sarcocarp of the inside is drawn out, be stirred making sarcocarp and pit by sarcocarp with blender
Separating, with filtered through gauze, enucleation, every 10ml Passion Fruit Juice adds the Thermostable α-Amylase of 0.02mg, liquid under the conditions of 80 DEG C
Changing 30 minutes, then cool to 40 DEG C, every 10ml Passion Fruit Juice adds the saccharifying enzyme of 0.05mg, adds by every 10ml Passion Fruit Juice simultaneously
Enter the pectase of 0.05mg, be incubated enzymolysis 4 hours under the conditions of 40 DEG C, filter to obtain Passion Fruit Juice enzymolysis solution；
4), respectively by Fructus Vitis viniferae, Passion Fruit Juice enzymolysis solution, sugar being divided into three parts, being crumbed one by one by Fructus Vitis viniferae is layered on bottle bottom,
One layer of its upper berth sugar, then pour step 3 into) the Passion Fruit Juice enzymolysis solution for preparing, circulate successively, to bottle total measurement (volume) 2/3rds time
Sealing；
5), by step 4) make temperature 35-40 DEG C disposed within and carry out Preliminary fermentation 30-40 days at the beginning of the Fructus Vitis viniferae Passifolra edulis for preparing, will
Bottle cap opens a small gap, after making air-flow in bottle slowly release, is tightened by bottle cap, controls room temperature to continue fermentation three at 25-30 DEG C
Individual month；
6), will be through step 5) fermented after fruit wine filter, get product.
6. Fructus Vitis viniferae Fragrant fruit wine as claimed in claim 4, it is characterised in that: described vial is through high temperature sterilize.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610557111.1A CN106190696A (en) | 2016-07-15 | 2016-07-15 | A kind of Fructus Vitis viniferae Fragrant fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610557111.1A CN106190696A (en) | 2016-07-15 | 2016-07-15 | A kind of Fructus Vitis viniferae Fragrant fruit wine |
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| CN201610557111.1A Pending CN106190696A (en) | 2016-07-15 | 2016-07-15 | A kind of Fructus Vitis viniferae Fragrant fruit wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867805A (en) * | 2017-04-28 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of brewage process of grape skin Spirit |
| CN107177437A (en) * | 2017-06-01 | 2017-09-19 | 张俊锋 | Compound fruit wine |
| CN108085229A (en) * | 2018-01-30 | 2018-05-29 | 平南县正达农业发展有限公司 | A kind of brewing method of passion fruit |
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| CN103695246A (en) * | 2013-12-25 | 2014-04-02 | 广西博士海意信息科技有限公司 | Hawthorn wine and preparation method thereof |
| CN103740521A (en) * | 2014-01-17 | 2014-04-23 | 柳州市博隆食品有限公司 | Method for preparing red wine with health maintenance function |
| CN104531446A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Mixed fruit wine and brewing process thereof |
| CN105039103A (en) * | 2015-08-07 | 2015-11-11 | 融安县飞煌原生草药材专业合作社 | Passion fruit juice wine |
-
2016
- 2016-07-15 CN CN201610557111.1A patent/CN106190696A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695246A (en) * | 2013-12-25 | 2014-04-02 | 广西博士海意信息科技有限公司 | Hawthorn wine and preparation method thereof |
| CN103740521A (en) * | 2014-01-17 | 2014-04-23 | 柳州市博隆食品有限公司 | Method for preparing red wine with health maintenance function |
| CN104531446A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Mixed fruit wine and brewing process thereof |
| CN105039103A (en) * | 2015-08-07 | 2015-11-11 | 融安县飞煌原生草药材专业合作社 | Passion fruit juice wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867805A (en) * | 2017-04-28 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of brewage process of grape skin Spirit |
| CN107177437A (en) * | 2017-06-01 | 2017-09-19 | 张俊锋 | Compound fruit wine |
| CN108085229A (en) * | 2018-01-30 | 2018-05-29 | 平南县正达农业发展有限公司 | A kind of brewing method of passion fruit |
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