CN106398988A - Kirschwasser preparation method - Google Patents
Kirschwasser preparation method Download PDFInfo
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- CN106398988A CN106398988A CN201611093437.XA CN201611093437A CN106398988A CN 106398988 A CN106398988 A CN 106398988A CN 201611093437 A CN201611093437 A CN 201611093437A CN 106398988 A CN106398988 A CN 106398988A
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- fructus
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- pruni pseudocerasi
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- kirschwasser
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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
-
- 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)
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- 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)
- A61K36/42—Cucurbitaceae (Cucumber family)
-
- 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)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- 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
- A61K36/732—Chaenomeles, e.g. flowering quince
-
- 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)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
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- 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)
- Pharmacology & Pharmacy (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
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- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Public Health (AREA)
- Veterinary Medicine (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)
Abstract
The invention relates to a kirschwasser preparation method. The kirschwasser is prepared by using medicinal and edible cherries as a main raw material and using papayas having an effect of reinforcing spleen to promote digestion as well as bitter gourds, shrub althea flowers, red dates and lichees having an effect of beautifying the face as auxiliary materials through brewage. The kirschwasser preparation method is characterized in that high-pressure steam instantaneous treatment is performed for the first time to deactivate enzymes of the cherries, so that the activity of polyphenol oxidase is basically inhibited; and meanwhile, proteinase in the papayas hydrolyzes proteins and other phenol substances in the fruit juice of the raw materials, and the hydrolyzate can provide a necessary nitrogen source for yeast growth. According to the invention, proportioning of cherries, papayas, bitter gourds, shrub althea flowers, red dates and lichees, high-pressure steam instantaneous treatment parameters and other factors are optimized through a uniform design method, and a regression equation model is optimized. The kirschwasser produced by the invention keeps active nutritional ingredients of cherries, and also has the nutrition and food therapy functions of papayas, bitter gourds, shrub althea flowers, red dates and lichees. Besides, the kirschwasser has a mellow flavor, a high nutrition function and a health care function.
Description
Technical field
The present invention relates to food brewing technical field, it is a kind of preparation method of cherry wine.
Background technology
At present, the annual consumption of China's fruit wine is just with 15% speed increase, and the consumption figure of grain wine is to subtract year by year
Few.Level of consumption with the consumer group of new generation improves and to the cognitive raising of own health, makes their consumption to Chinese liquor
More rationality, fruit wine with its nutrition is high, wine degree is low, in good taste feature, there is good health care and got more and more
Consumer's approval and acceptance, show huge market potential.
At present, technique for producing fruit wine is mainly obtained by biofermentation technique, but to Fructus Pruni pseudocerasi polyphenol in existing fermentation technology
Oxidase, frequently with heat treated, easily causes the loss of nutritional labeling.Present invention firstly provides it is instantaneously right using high steam
Fructus Pruni pseudocerasi enzyme denaturing, fundamentally inhibits the activity of polyphenol oxidase in Fructus Pruni pseudocerasi, the hardly loss of nutritional labeling, high pressure steaming simultaneously
Fructus Pruni pseudocerasi internal organizational structure is softened by vapour, improves Fructus Pruni pseudocerasi crushing juice rate.In addition, being squeezed using full fruit in Fructus Pruni pseudocerasi juice-extracting process
Juice, effective ingredient in Nux Pruni pseudocerasi is remained.The present invention also added Fructus Chaenomeliss, and the protease being enriched using Fructus Chaenomeliss, by fruit juice
Middle protein and aldehydes matter hydrolysis, solve because of protein and aldehydes matter discoloration problem, the hydrolysate of protein can simultaneously
There is provided required nitrogen source for yeast growth, promote yeast growth.In order to improve the health care of cherry wine, the present invention adds certain
The Fructus Momordicae charantiae of ratio, Flos Hibisci, Fructus Jujubae and Fructus Litchi, Fructus Momordicae charantiae, Flos Hibisci, Fructus Jujubae and Fructus Litchi are not only of high nutritive value, also have lactogenesis,
The effects such as heat clearing away, looks improving and the skin nourishing, there is higher food therapy effect.The present invention adopt uniform design to parameter Fructus Pruni pseudocerasi and Fructus Chaenomeliss,
The proportioning of Fructus Momordicae charantiae, Flos Hibisci, Fructus Jujubae and Fructus Litchi, high steam are instantaneous, pectase addition, SO2Addition, material proportion, PH
The factors such as value, sugar adjustment, fermentation temperature, fermentation time, inoculum of dry yeast and interpolation number of times are optimized, and establish recurrence side
Journey, carries out Duncan to model and compares, draw optimization for fermentation technology parameter.
The cherry wine that the present invention is produced both had remained effective nutritional labeling of Fructus Pruni pseudocerasi, had Fructus Chaenomeliss, Fructus Momordicae charantiae, Hibiscus syriacus L. concurrently again
Flower, Fructus Jujubae and Fructus Litchi nutrition and food therapy function, local flavor is mellow, has better nutritivity function and health care.
Content of the invention
In order to overcome the deficiencies in the prior art, it is an object of the invention to provide for reaching above-mentioned purpose, the present invention is logical
Cross following technical scheme to realize.
A kind of preparation method of cherry wine, by mass parts by 10 parts ~ 20 parts of Fructus Pruni pseudocerasi, 5 parts ~ 10 parts of Fructus Chaenomeliss, Fructus Momordicae charantiae 5 parts ~ 10
Part, 2 parts ~ 5 parts of Flos Hibisci, 2 parts ~ 5 parts of Fructus Litchi, 2 parts ~ 5 parts compositions of Fructus Jujubae.
A kind of preparation method of cherry wine, further comprising the steps of：
（1）Raw material is respectively washed, drains away the water；
（2）Fructus Pruni pseudocerasi is instantaneously processed using high steam, then entirely really squeezes the juice again；
（3）Fructus Momordicae charantiae, Flos Hibisci, Fructus Jujubae and Fructus Litchi are squeezed the juice respectively；
（4）Fructus Chaenomeliss remove seed is squeezed the juice, and a certain proportion of（2）With（3）Mixing, is then heated to albumen in uniform temperature hydrolysis fruit juice
Matter and aldehydes matter；
（5）After the completion of hydrolysis, carry out SO2Process and material proportion adjustment, then, carry out PH adjustment and sugar adjustment；
（6）Adjust fruit juice and carry out low temperature fermentation, the laggard slag of serving a round of liquor to the guests of fermentation separates, and wine liquid carries out aging process, fill after clarification；
（7）Parameter involved by above-mentioned steps is optimized using mixed-level uniform Design, establishes regression equation, and right
Model carries out Duncan and compares, and draws optimization for fermentation technology parameter.
In step（2）Fructus Pruni pseudocerasi is adopted high steam instantaneous（Pressure 3.0MPa -6.0MPa, time 5S ~ 20S）Process, from
Fundamentally inhibit the activity of polyphenol oxidase in Fructus Pruni pseudocerasi, improve Fructus Pruni pseudocerasi crushing juice rate.
In step（4）In be heated to uniform temperature（40℃~50℃）Hydrolysis fruit juice, solves because of protein and aldehydes matter
Discoloration problem, the nitrogen source needed for the hydrolysate of protein can provide for yeast growth simultaneously, promote yeast growth.
In step（7）In involved material proportion refer to the ratio of original fruit juice and water.
In step（7）In involved parameter include Fructus Pruni pseudocerasi and Fructus Chaenomeliss, Fructus Momordicae charantiae, the proportioning of Flos Hibisci, Fructus Jujubae and Fructus Litchi（Cherry
10 parts ~ 20 parts of Fructus Persicae, 5 parts ~ 10 parts of Fructus Chaenomeliss, 5 parts ~ 10 parts of Fructus Momordicae charantiae, 2 parts ~ 5 parts of Flos Hibisci, 2 parts ~ 5 parts of Fructus Jujubae, 2 parts ~ 5 parts of Fructus Litchi
Six kinds of proportioning raw materials）, high steam instantaneous（Pressure 3.0MPa -6.0MPa, time 5S ~ 20S）, pectase addition, SO2Add
Dosage, material proportion (1：3~1：8), pH value, sugar adjustment, low temperature fermentation (12 DEG C ~ 15 DEG C), fermentation time（30d~45d）、
The factor such as inoculum of dry yeast and interpolation number of times, then adopts mixed-level uniform Design, establishes regression equation, and model is entered
Row Duncan compares, and draws optimization for fermentation technology parameter.
Compared with prior art, the invention has the advantages that：
（1）Fructus Pruni pseudocerasi adopts high steam instantaneous（Pressure 3.0MPa -6.0MPa, time 5S ~ 20S）Process, fundamentally inhibit
The activity of polyphenol oxidase in Fructus Pruni pseudocerasi, improves Fructus Pruni pseudocerasi crushing juice rate；
（2）Nux Pruni pseudocerasi have calm the nerves, blood pressure lowering, improve blood vessel stickiness etc. effect, squeezed the juice using full fruit in Fructus Pruni pseudocerasi juice-extracting process,
Effective ingredient in Nux Pruni pseudocerasi is remained；
（3）The present invention also added Fructus Chaenomeliss, the protease being enriched using Fructus Chaenomeliss, and protein in fruit juice and aldehydes matter are hydrolyzed,
Solve because of protein and aldehydes matter discoloration problem, the nitrogen needed for the hydrolysate of protein can provide for yeast growth simultaneously
Source, promotes yeast growth；
（4）The present invention is optimized to parameter using uniform design, establishes regression equation model, and model is carried out
Duncan compares, and draws the regression equation model of optimization；
（5）The cherry wine that the present invention is produced both had remained effective nutritional labeling of Fructus Pruni pseudocerasi, have concurrently again Fructus Chaenomeliss, Fructus Momordicae charantiae, Flos Hibisci,
Fructus Jujubae and Fructus Litchi nutrition and food therapy function, local flavor is mellow, has better nutritivity function and health care.
Specific embodiment
With reference to example, the present invention will be further described：
Example
A kind of preparation method of cherry wine, comprises the following steps：
（1）Raw material is respectively washed, drains away the water；
（2）By Fructus Pruni pseudocerasi（10 parts）Instantaneously processed using high steam（Pressure 3.5MPa, time 12 S）, then entirely really squeeze the juice again；
Fructus Momordicae charantiae（5 parts）, Flos Hibisci（2 parts）, Fructus Jujubae（2 parts）And Fructus Litchi（2 parts）Also squeeze the juice respectively；
（3）Fructus Chaenomeliss（5 parts）Remove seed is squeezed the juice, and mixes with a certain proportion of blended fruit juice, is then heated to 45 DEG C, digests 30min, enzyme
The fruit juice having solved carries out material proportion, is that the ratio of original fruit juice and water reaches 1:4, it is simultaneously introduced 60 mg/L SO2Process, suppression
Harmful microbe grows, and adds 50 mg/L pectases and blended fruit juice is processed；
（4）Will（3）Solution carry out pH value, sugar adjustment, be that the acidity of solution reaches 10g/L, sugar content reaches 20%, add
5% yeast of activation（Yeast adds at twice, adds the 3% of yeast total amount for the first time, after second fermentation 5d, adds remaining
Yeast）, fermentation temperature controls at 14 DEG C, and fermentation time is 35d, is fermented；
（5）The wine liquid of fermentation ends is carried out schlempe separate, then carry out aging process again；
（6）After aging terminates, then it is cherry wine finished product after clarifying treatment, carry out fill, detection, finally put in storage.
Claims (4)
1. a kind of preparation method of cherry wine, by mass parts by 10 parts ~ 20 parts of Fructus Pruni pseudocerasi, 5 parts ~ 10 parts of Fructus Chaenomeliss, Fructus Momordicae charantiae 5 parts ~ 10
Part, 2 parts ~ 5 parts of Flos Hibisci, 2 parts ~ 5 parts of Fructus Jujubae, 2 parts ~ 5 parts compositions of Fructus Litchi are it is characterised in that include as follows：
S1 proposes using high steam first instantaneously to Fructus Pruni pseudocerasi enzyme denaturing, fundamentally inhibits the work of polyphenol oxidase in Fructus Pruni pseudocerasi
Property, Fructus Pruni pseudocerasi interior tissue is softened by high steam simultaneously, is conducive to squeezing the juice, and improves crushing juice rate；
S2 Nux Pruni pseudocerasi have calm the nerves, blood pressure lowering, improve blood vessel stickiness etc. effect, squeezed the juice using full fruit in Fructus Pruni pseudocerasi juice-extracting process,
Effective ingredient in Nux Pruni pseudocerasi is remained；
Contain abundant protease in S3 adjuvant Fructus Chaenomeliss, protein in fruit juice and aldehydes matter can be hydrolyzed, solve raw material
Because there is protein and other aldehydes matter and variable color in fruit juice, the hydrolysate of protein can carry for yeast growth simultaneously
For required nitrogen source；
S4 adjuvant Fructus Jujubae have the title of " natural complex ball ", not only has the effect such as anticancer, looks improving and the skin nourishing, also lean to women
Mass formed by blood stasis has good dietary function；
S5 adjuvant Fructus Chaenomeliss, Fructus Momordicae charantiae, Flos Hibisci, Fructus Jujubae and Fructus Litchi are not only of high nutritive value, and also have the work(such as lactogenesis, heat clearing away, skin care
Effect, develops a kind of health promoting wine of new suitable female cosmetic moistening；
S6 is optimized to parameter using uniform design, establishes regression equation model, and model is carried out with Duncan ratio
Relatively, draw the regression equation model of optimization.
2. a kind of preparation method of cherry wine according to claim 1 is it is characterised in that S1, present invention firstly provides adopting
High steam is instantaneous（3.0MPa -6.0MPa, 5S ~ 20S）To Fructus Pruni pseudocerasi enzyme denaturing, fundamentally inhibit polyphenol oxidase in Fructus Pruni pseudocerasi
Activity, simultaneously high steam Fructus Pruni pseudocerasi interior tissue is softened, be conducive to squeezing the juice, improve crushing juice rate.
3. a kind of preparation method of cherry wine according to claim 1, it is characterised in that S2, by adding Fructus Chaenomeliss, does not add
Plus exogenous enzyme preparations, using papain in system by protein in raw juice and other aldehydes matter hydrolysis, solve
Because of protein and aldehydes matter discoloration problem, the nitrogen source needed for the hydrolysate of protein can provide for yeast growth simultaneously.
4. a kind of preparation method of cherry wine according to claim 1 is it is characterised in that S5, using uniform design to ginseng
Number Fructus Pruni pseudocerasi is instantaneous with the proportioning of Fructus Chaenomeliss, Fructus Momordicae charantiae, Flos Hibisci, Fructus Jujubae and Fructus Litchi, high steam（3.0MPa -6.0MPa, 5S ~
20S）, pectase addition, SO2Addition, the material proportion (ratio of original fruit juice and water：1：3~1：8), pH value, sugar adjustment,
Low temperature fermentation (12 DEG C ~ 15 DEG C), fermentation time（30d~45d）, inoculum of dry yeast and add the factor such as number of times and be optimized, build
Found regression equation, and Duncan has been carried out to model and compared, draw optimization for fermentation technology parameter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611093437.XA CN106398988A (en) | 2016-12-02 | 2016-12-02 | Kirschwasser preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611093437.XA CN106398988A (en) | 2016-12-02 | 2016-12-02 | Kirschwasser preparation method |
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| CN106398988A true CN106398988A (en) | 2017-02-15 |
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| CN201611093437.XA Pending CN106398988A (en) | 2016-12-02 | 2016-12-02 | Kirschwasser preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106929281A (en) * | 2017-05-15 | 2017-07-07 | 刘雪华 | A kind of preparation method of bright cherry-red jujube compound fruit wine |
| CN110373300A (en) * | 2019-07-19 | 2019-10-25 | 刘焕照 | A kind of brew method of cherry wine |
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| CN101362994A (en) * | 2008-09-24 | 2009-02-11 | 曹林 | Brew technology of ice cherry wine |
| CN103387521A (en) * | 2013-08-03 | 2013-11-13 | 北海市源龙珍珠有限公司 | Method for extracting taurine from shellfish meat |
| CN103960399A (en) * | 2014-05-30 | 2014-08-06 | 南京信息工程大学 | Cherry and green tea drink and preparation method thereof |
| CN104371882A (en) * | 2014-11-29 | 2015-02-25 | 湖南科技大学 | Cherry and lotus seed health care wine making method |
| CN104611179A (en) * | 2014-12-25 | 2015-05-13 | 陆莎 | Cherry wine capable of maintaining beauty and keeping young and manufacturing method thereof |
| CN105176752A (en) * | 2015-10-27 | 2015-12-23 | 鲁东大学 | Making method for cherry fruit wine |
| CN105670858A (en) * | 2016-03-14 | 2016-06-15 | 阜阳市颍州区金湖丰种植农民专业合作社 | Large cherry brandy |
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2016
- 2016-12-02 CN CN201611093437.XA patent/CN106398988A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362994A (en) * | 2008-09-24 | 2009-02-11 | 曹林 | Brew technology of ice cherry wine |
| CN103387521A (en) * | 2013-08-03 | 2013-11-13 | 北海市源龙珍珠有限公司 | Method for extracting taurine from shellfish meat |
| CN103960399A (en) * | 2014-05-30 | 2014-08-06 | 南京信息工程大学 | Cherry and green tea drink and preparation method thereof |
| CN104371882A (en) * | 2014-11-29 | 2015-02-25 | 湖南科技大学 | Cherry and lotus seed health care wine making method |
| CN104611179A (en) * | 2014-12-25 | 2015-05-13 | 陆莎 | Cherry wine capable of maintaining beauty and keeping young and manufacturing method thereof |
| CN105176752A (en) * | 2015-10-27 | 2015-12-23 | 鲁东大学 | Making method for cherry fruit wine |
| CN105670858A (en) * | 2016-03-14 | 2016-06-15 | 阜阳市颍州区金湖丰种植农民专业合作社 | Large cherry brandy |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106929281A (en) * | 2017-05-15 | 2017-07-07 | 刘雪华 | A kind of preparation method of bright cherry-red jujube compound fruit wine |
| CN110373300A (en) * | 2019-07-19 | 2019-10-25 | 刘焕照 | A kind of brew method of cherry wine |
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Application publication date: 20170215 |