CN106635645A - Dendrobium officinale-mulberry wine and production process thereof - Google Patents
Dendrobium officinale-mulberry wine and production process thereof Download PDFInfo
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- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
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- A61K36/88—Liliopsida (monocotyledons)
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Abstract
The invention discloses dendrobium officinale-mulberry wine and a production process thereof, and belongs to the technical field of food processing. Dendrobium officinale and white mulberries or purple mulberries are taken as major raw materials, and the dendrobium officinale-mulberry wine is prepared by cleaning, stem removing, smashing, enzymolysis, fermentation, post-fermentation, ageing, clarification, filtering, microfiltration, filling and packaging. The obtained dendrobium officinale-mulberry wine is transparent in body, perfect in color, aroma and taste, typical and outstanding in flavor, soft in taste, slightly sweet in mouth, mellow in mouthfeel, tangy in aroma and lasting in aftertaste, has the effects of improving eyesight, tonifying the kidney, nourishing yin, moisturizing lung, nourishing the stomach to improve the production of body fluid, strengthening human immunity and the like, and has a good industrialization prospect; the effect of tonifying can be achieved by drinking a small amount of the dendrobium officinale-mulberry wine.
Description
Technical field
The present invention relates to a kind of dendrobium candidum morat and its production technology, belong to food processing technology field.
Background technology
Dendrobium candidum (D.officinate Kimura et Migo) is the perennial herbaceous plant that grows nonparasitically upon another plant of orchid family, have " in
The laudatory title of magnificent celestial grass ", " gold in medicine ", arranges first of " Chinese nine big celestial grass ".Dendrobium candidum is rich in dendrobine, nobilonine, stem
Containing polysaccharide, 6～hydroxydendrobine isoreactivity material and several mineral materials.According to《Compendium of Materia Medica》Record, with " nourishing the stomach to improve the production of body fluid, benefit
Effect of gas enriching yin, brain tonic item, the consumptive disease for mending five lungs ".Dendrobium candidum had not only been mended but also clear, was mended and oiliness, was not injured one's stomach, for a long time
Take can also anti-aging, promote longevity.Research shows that dendrobium candidum also has the work(such as immunological regulation, anti-aging, anti-curing cancers
Effect.
Mulberries (Mulberry) are the near ripe collective fruits reality of Moraceae, Mulberry plant mulberry, also known as sorosis, mulberry jujube, in ellipse
Shape, fruit has white, black or darkviolet, and " holy fruit among the people ", the laudatory title of " Chinese fruit king " are enjoyed from ancient times.History tree is recorded
Mulberries energy enriching yin and nourishing kidney, dark hair improving eyesight, happy face is not old.According to《Compendium of Materia Medica》Record, " in fact mulberry, there are white, black two kinds, most to mulberries
It is dry." white mulberries are one kind of mulberries, rich in the various active composition such as flavonols, phenolic acid and vitamin, with liver-kidney tonifying, grow
The effects such as cloudy blood-nourishing, invigorating the spleen black hair.Research shows, white mulberries have prevent aging, hypoglycemic cranial nerve, reducing blood lipid, it is anti-oxidant,
The multiple biological activities function such as anticancer and enhancing immunity of organisms.With very strong value of exploiting and utilizing.
With enhancing of the consumer to dendrobium candidum and mulberries alimentary health-care function understanding, dendrobium candidum health liquor, mulberries
The fashionable world of the Related products such as fruit wine, wherein mulberry fruit wine due to nutritious, wine body it is mellow, taste is long, fragrance is suitable
The features such as people and enjoy consumer to praise highly.The preparation method of traditional mulberry fruit wine, because the wine brewing of single mulberries carries Chinese herbal medicine
Smell, have impact on its mouthfeel drunk.The preparation technology for how improveing existing mulberry fruit wine, makes mulberry fruit wine nutrient content various
It is pure with taste flavor to become study hotspot.With dendrobium candidum and white mulberries/or purple mulberries as raw material, Jing enzymolysis, fermentation, clarification
Etc. dendrobium candidum morat obtained in technique, farthest retain the nutrient content of dendrobium candidum and mulberries, iron is greatly improved
The comprehensive utilization value of the skin stem of noble dendrobium and mulberries.At present, the research with regard to dendrobium candidum morat is rarely reported, and commercially
Have no the products in circulation of dendrobium candidum morat.
Patent (application number CN201510225793.1) discloses a kind of production method of dendrobium candidum health liquor, with iron sheet
The stem of noble dendrobium, potato and Chinese yam are primary raw material, be aided with one's early teens, the bark of official magnolia, herba aristolochiae, it is cleaned, crush, saccharification, fermentation, rear send out
Ferment, microwave, ageing and be obtained；Patent (application number 201510373602.6) disclose a kind of Chinese medicine composition, its preparation,
To apply, Chinese medicine composition includes following bulk drug to the preparation method of preparation：The Radix Astragali, saline cistanche, white ginseng tail, Radix Angelicae Sinensis, Niu Teng, Tu
Silk, Morinda officinalis, mulberries, dendrobium candidum and rock sugar, it is soaking in liquor made from sorghum, heating, filter etc. program and be prepared as granule,
Oral liquid, pill, capsule and wine, the product is edible for Patients with Kidney Deficiency Type；The said goods, its consumer groups are limited, are not suitable for
Ordinary consumer is drunk.Patent (application number CN201510106945.6) discloses a kind of preparation side of mulberries pueraria root health care liquor
Method, with mulberries, the root of kudzu vine and rice wine as primary raw material, Jing squeezings, fermentation, filtered through gauze, takes clear liquid in wine jar and is finished product, this method
The mulberries pueraria root health care liquor brewageed is also easy to produce precipitation, is not suitable for industrialized production.
The content of the invention
It is main with dendrobium candidum and white mulberries or purple mulberries that the technical problem to be solved is offer one kind
The dendrobium candidum morat of raw material, to solve the technical barriers such as the existing single, poor taste of morat product composition, brews outstanding
Fragrance is all good, the dendrobium candidum morat of the typical protrusion of local flavor, unique style, makes dendrobium candidum morat have more nutrition and health care valency
Value and palatability.Meanwhile, lift the health care of morat.
To solve above-mentioned technical problem, the technical solution used in the present invention is as follows：
A kind of production technology of dendrobium candidum morat, it is comprised the following steps：
(1) preparation of dendrobium candidum juice：Take the fresh bar of dendrobium candidum, Jing defoliations, clean, dry, add water beating, adds pectin
Enzyme and/or cellulase are digested, centrifugation, discard filter residue, and dendrobium candidum juice is obtained；
(2) preparation of mulberry juice：Choose fresh white mulberries or purple mulberries are cleaned, destemming, broken, add and lay particular stress on sulfurous
Sour potassium, stirs, and adds pectin compound enzyme and is digested, and mulberry juice is obtained；
(3) ferment：Mulberry juice described in dendrobium candidum juice described in step (1) and step (2) is mixed, fermentation Miao is obtained
Liquid, with sending stock pump to pump into fermentation tank, adds white granulated sugar, stirs, and adds the S. cervisiae of activation, is placed in temperature 18
DEG C～24 DEG C under the conditions of sealing and fermenting, determine zymotic fluid in total reducing sugar and alcohol content, when total sugar content be below 3.0g/L, wine
When smart content is 10～14%vol, stop fermentation, be filtrated to get zymotic fluid；
(4) after fermentation：By the zymotic fluid described in step (3), deacidification saccharomycete is added, sealed under the conditions of 15 DEG C～20 DEG C
Fermentation 30～40 days, fermentation ends are immediately disconnected, turn tank, obtain former wine clear liquid；
(5) ageing：By the former wine clear liquid Jing plate-frame filterings described in step (4), then temperature 10 is controlled Jing after diatomite is filtered
DEG C～18 DEG C (preferably 10 DEG C) under seal ageing 6～18 months (preferably 10 months)；
(6) allocate：It is 12%vol by the former wine clear liquid allotment alcoholic strength after step (5) ageing；
(7) clarifying treatment：Former wine clear liquid after step (6) is allocated clarifies 10 naturally in 10 DEG C～18 DEG C (preferably 10 DEG C)
～40 days (preferably 30 days), filter, and remove precipitation, add compound clarifier, stir, in 10 DEG C～18 DEG C (preferably 10
DEG C) 10～30 days (preferably 30 days) are stood, filtered with diatomite filter, precipitation is removed, obtain the dendrobium candidum mulberries clarified
Wine；
(8) cold treatment with it is degerming：Dendrobium candidum morat Jing cold treatments described in step (7), diatomite are filtered and micro-
Bottle after filter, obtain dendrobium candidum mulberries wine product.
In step (1), the described beating that adds water is the nothing for adding quality for 1～5 times of dendrobium candidum quality (preferably 2 times)
Bacterium deionized water, with beater 3～10min is beaten；Described addition pectase and/or cellulase is digested, and is addition
Quality be dendrobium candidum quality 0.01～5.0% (preferably 1%)) pectase and/or cellulase digested, hydrolysis temperature
For 18～25 DEG C (preferably 20 DEG C), enzymolysis time is 2～10 hours (preferably 6 hours).
The enzyme activity of pectase is defined as：Under the conditions of 50 DEG C of pH3.5,1h is catalyzed pectin water to 1g (or 1ml) enzyme powder (enzyme liquid)
Solution generates the enzyme amount needed for 1mg galacturonic acids and is defined as 1 pectinase activity unit.The enzyme activity of pectase is 1 × 105～6
×105U/g。
The enzyme activity of cellulase is defined as：1g solid enzymes (or 1ml liquid enzymes) are in (50 ± 0.1) DEG C, in pH4.8 conditions
Under, 1h hydrolysis sodium cellulose glycolate substrates produce the reduction sugar amount equivalent to 1mg glucose, are defined as 1 enzyme activity list
Position.The enzyme activity of cellulase is 1 × 105～3 × 105U/g。
In step (2), the quality of potassium metabisulfite is added for 0.01～0.5% (preferably 0.08%) of mulberries quality；
0.01～5.0% (preferably 1%) that pectin compound enzyme quality is mulberries quality is added, enzymolysis processing temperature is 18～25 DEG C (excellent
Select 25 DEG C), enzymolysis time is 2～10 hours (preferably 6 hours).
Pectin compound enzyme is by aspergillus niger, pectase, the cellulase of the three kinds of strain fermentation production of trichoderma and bacillus subtilis
The enzyme being composited with protease.The enzyme activity of pectin compound enzyme is defined as：1g (or 1ml) enzyme powder (enzyme liquid) is in 50 DEG C of pH3.5 bars
Under part, 1h Enzymatic transformations pectin generates the enzyme amount needed for the free galacturonic acid of 1mg equivalents and is defined as 1 enzyme-activity unit.Pectin
The enzyme activity of complex enzyme is 1 × 105～6 × 105U/g。
In step (3), described dendrobium candidum juice and mulberry juice in mass ratio 1: 1～1: 50 (preferably 1: 10) mixes, respectively
The addition quality of fermentation auxiliary material accounts for dendrobium candidum juice and the gross mass percentages of mulberry juice are as follows：White granulated sugar 10～40% is (excellent
Select 24.44%), S. cervisiae (French Nuo Meng companies) 0.01～2.0% (preferably 0.05%).
In step (3), the water activation of S. cervisiae：38～40 DEG C of 2wt% syrup (white granulated sugar) is taken, quality is added
For the dry ferment of syrup quality 3.5～10%, stirring dissolves it, and yeast juice is cooled to rapidly 30 after 10～20min of rehydration
DEG C or so, activation can be used for 1～1.5 hour.
In step (4), described deacidification saccharomycete is saccharomyces cerevisiae (saccharomyces cerevisiae) CGMCC
NO：6680, the bacterial strain is documented in Chinese patent 201310098108.4, add quality account for zymotic fluid gross mass 0.05～
2.0% (preferably 0.05%).
In step (5), the temperature of plate-frame filtering is 0～4 DEG C.
In step (7), described compound clarifier includes the component of following mass percent：It is shitosan 10～30%, poly-
Ethylene ratio pyrrolidone 10～25%, bentonite 40～70%；The usage amount of described compound clarifier is 0.1～2.0g/kg former wines
Clear liquid.
In step (8), described cold treatment condition is：Wine body fast cooling is made to -4 DEG C～4 DEG C (preferably 0 DEG C), stirring
Uniformly, stand and be filtered to remove precipitation under the conditions of 0～4 DEG C (preferably 4 DEG C) after (preferably 5 days) in 5～10 days；Described micro-filtration is adopted
Aperture is the hollow-fibre membrane of 0.20～0.40 μm (preferably 0.20 μm).
The dendrobium candidum morat that the production technology of above-mentioned dendrobium candidum morat is prepared is also in the protection of the present invention
Within the scope of.
Beneficial effect：Compared with prior art, production technology of a kind of dendrobium candidum morat of the invention and products thereof
With advantages below：
1st, the present invention increases the mellow sense of product with dendrobium candidum as primary raw material, with the distinctive delicate fragrance of dendrobium candidum,
Improve the nutritive value and health care of morat.
2nd, the present invention makes product special flavour allusion quotation using the S. cervisiae fermentation of Nuo Meng companies of France (Lamothe-abiet)
Type is projected, unique style, and entrance is micro- sweet, and mellow in taste, aroma is assailed the nostrils, pleasant impression persistently, using ageing technology accelerate wine body into
It is ripe, fruit wine local flavor is improved, improve fruit wine quality.
3rd, the present invention carries out after fermentation using deacidification saccharomycete (saccharomyces cerevisiae), effectively reduces iron
Malic acid, the content of citric acid in skin stem of noble dendrobium morat, while also obtaining potential aroma substance (glucosides class material) in wine
Farthest degraded, plays biological flavouring effect, makes the flavour of wine soft, and delicate mouthfeel is lubricious, coordination.
4th, the present invention passes through to be fermented and ageing when complex enzyme hydrolysis, low temperature are long, makes nutriment, wind in dendrobium candidum and mulberries
Taste material is farthest extracted, and makes fermentation more complete, mouthfeel purer.Processed by natural clarification, compound clarifier,
The technological means such as cold treatment, doughnut membrane microfiltration, effectively reduce the sedimentation problem in product, are conducive to the guarantor of product quality
Hold.
Description of the drawings
Dendrobium candidum morat organic acid HPLC chromatograms of the Fig. 1 without deacidification saccharomycetes to make fermentation.
Fig. 2 adds the dendrobium candidum morat organic acid HPLC chromatogram of deacidification saccharomycetes to make fermentation.
The gas chromatography mass spectrometry mass spectrogram of flavor substance in Fig. 3 dendrobium candidum morats.
Specific embodiment
According to following embodiments, the present invention may be better understood.However, as it will be easily appreciated by one skilled in the art that real
Apply the content described by example and be merely to illustrate the present invention, and should not also without limitation on sheet described in detail in claims
Invention.
S. cervisiae used by following examples is purchased from Nuo Meng companies of France (Lamothe-abiet), cellulase, fruit
Glue enzyme and pectin compound enzyme are purchased from Ningxia jade of the He family Bioisystech Co., Ltd, wherein pectin compound enzyme work 6 × 105U/g, it is fine
The enzyme activity of the plain enzyme of dimension is 3 × 105U/g, the enzyme activity of pectase is 6 × 105U/g.Deacidification saccharomycete is saccharomyces cerevisiae
(saccharomyces cerevisiae)CGMCC NO：6680.
In following examples, the dendrobium candidum morat after the activation of S. cervisiae and fermentation by following treatment conditions according to
Secondary process：
The activation of S. cervisiae：Take 38～40 DEG C of 10～15 times of dry ferment amounts of 2% syrup (white granulated sugar, Hubei
Middle Chu's the earth grain and oil trade Co., Ltd), dry ferment is dissolved in wherein and is stirred, rehydration is fast by yeast juice after 10～20 minutes
Speed is cooled to 30 DEG C or so, and activation can be used for 1～1.5 hour.
Plate-frame filtering：Filtered with full automatic plate frame filter press (Shanghai Ou Sai Machinery Manufacturing Co., Ltd.s), obtain filtrate；
Diatomite is filtered：Filtered with diatomite filter (Yangzhou Run Qiangqing work(Machinery Co., Ltd.), obtain filtrate；
Micro-filtration：With hollow-fibre membrane (Hangzhou Kai Jie membrane separation techniques Co., Ltd, KJ- that aperture is 0.20 μm
ESUF5040W (N) type milipore filter) hyperfiltration treatment is carried out, obtain filtrate；
It is filling：Dendrobium candidum morat after heat sterilization is pumped into aseptic filler, and (Qingzhou City creates emerging mechanical limited public affairs
Department), known packaging process is pressed in injection sealing container, obtain dendrobium candidum mulberries wine product；
Packaging：By known manufacture of aseptic line, obtained dendrobium candidum mulberries wine product is packed.
In following examples, the HPLC chromatogram condition of organic acid is in dendrobium candidum morat：
Chromatographic column：BEH-C18 posts (4.6mm × 250mm, 5 μm)；Flow velocity：1.0mL/min；Column temperature：25℃；Sampling volume 5
μL；Detection wavelength：210nm；Mobile phase：NH4H2PO4(4g/100mL) solution, it is 2.0 that phosphoric acid adjusts pH value.UV-detector, 200
～700nm full scans.
In following examples, the GC-MS testing conditions of flavor substance are in dendrobium candidum morat：
GC conditions：U.S.'s Varian 4000M gas-chromatographies-simpleness combined instrument, 30 × 0.25mm of VF-5ms × 0.25mm
Capillary column, temperature programming：60 DEG C of initial temperature holding 2min, with 8 DEG C/min 180 DEG C are risen to, and 5 DEG C/min rises to 240 DEG C, then
300 DEG C are risen to 10 DEG C/min and keep 5min.280 DEG C of injector temperature, split ratio：50/1, carrier gas：He, purity
99.99%, column flow rate：1 μ L/min, sample size is 1 μ L.
MS conditions：EI sources, ion source temperature：220 DEG C, transmission line temperature：280 DEG C, scan mode：Full scan scans model
Enclose：50-500m/z, solvent delay time 3min.
Embodiment 1：As a example by produce 10 tons of dendrobium candidum morats.
Take the fresh bar 500kg of dendrobium candidum (Jiangsu benefit thatched cottage stem of noble dendrobium limited company), Jing defoliations, clean, dry, plus
1000kg aseptic deionized waters are beaten, and pectase and cellulase in mass ratio 1: 1 are mixed, and add dendrobium candidum quality
1.0% total enzyme, under the conditions of 20 DEG C of temperature 6h is digested, with disk centrifugal separator (Liaoning Shuanglian Chemical Pharmaceutical Machinery Co., Ltd.,
DHC50 type disc separators) with rotating speed 5000r/r/min process, centrifugate is obtained, filter residue is discarded, dendrobium candidum is obtained
Juice.
From 12 tons fresh, ripe of white mulberries, cleaned, destemming, broken, addition 3.2kg potassium metabisulfite (Bai Sang
Shen weight 0.08%), stir, add 40kg pectin compound enzymes (the 1.0% of white mulberries weight), at 25 DEG C digest
6h, is obtained mulberry juice.
Weigh 1.2 tons of dendrobium candidum juice and 12 tons of mulberry juices mix (mass ratio 1: 10), with sending stock pump to pump into fermentation tank,
3.3 tons of white granulated sugars are added, is stirred, add the S. cervisiae (dry ferment amount is 6.6kg) of activation, be placed in 20 DEG C of temperature
Under the conditions of sealing and fermenting.Determine zymotic fluid in total sugar content be below 3.0g/L, alcohol content be 10～14%vol when, stop
Fermentation, opens fermentation gate, and Jing screen clothes leach zymotic fluid, and (control group experiment is done in sampling, i.e., without deacidification saccharomycete group, as a result
See Fig. 1) add the deacidification saccharomycete for accounting for that zymotic fluid mass percent is 0.05%, sealing and fermenting 38 days under the conditions of 15 DEG C,
Fermentation ends, are immediately disconnected, turn tank, obtain former wine clear liquid.
By former wine clear liquid, Jing flame filter presses are filtered under the conditions of 0～4 DEG C of temperature, then are controlled Jing after diatomite filter is filtered
After ageing being sealed at 10 DEG C of temperature processed 10 months, alcoholic strength is allocated by known method, make alcoholic strength be 12%vol.
10 tons of former wine clear liquid after allotment is placed in into 10 DEG C of temperature to clarify 30 days naturally, is filtered, remove precipitation, added
19.5kg compound clarifiers, stir, and at 10 DEG C 30 days are stood, and are filtered with diatomite filter, remove precipitation, obtain clear
Clear dendrobium candidum morat.Described compound clarifier includes the component of following mass percent：Shitosan 28%, polyethylene
Than pyrrolidone 24%, bentonite 48%.By the dendrobium candidum morat fast cooling of above-mentioned clarification to 0 DEG C, stir, stand 5
My god, Jing diatomite is filtered under the conditions of 4 DEG C of temperature, removes precipitation, and adopting aperture for 0.20 μm of hollow-fibre membrane carries out micro-filtration
It is degerming, bottle by known method and pack, dendrobium candidum mulberries wine product is obtained.
Using dendrobium candidum morat organic acid content in HPLC detection embodiments 1, as a result see Fig. 1 (without deacidification ferment
Female bacterium) and Fig. 2 (addition deacidification saccharomycete).Citric acid, apple in dendrobium candidum morat Fig. 2 of addition deacidification saccharomycetes to make fermentation
Acid, tartaric acid and acetic acid compared with Fig. 1 in contrast groups have dropped respectively 2.34g/L, 1.60g/L, 0.55,0.18g/L.As can be seen here,
The deacidification yeast selected in this patent effectively reduces during the fermentation organic acid composition and content in dendrobium candidum morat, and
Dendrobium candidum morat mouthfeel can be effectively improved, biofermentation deacidification purpose is reached.
The dendrobium candidum morat flavor substance of embodiment 1, fragrance component are analyzed by GC/MS, as a result see Fig. 3.
Dendrobium candidum morat main body flavor substance includes alcohol compound, acid compounds, ester type compound, aldehyde compound, also
There is least a portion of aromatic rings class material.26 kinds of fragrance components are identified in dendrobium candidum morat, main component is benzyl carbinol, sinks
Aromatic, 3,4/2,6- dimethyl benzaldehyde, hexadecanoic acid, 1,3-BDO, 2- ethyls-n-butyl alcohol.
After testing, product turbidity index OD660nmIt is worth for 0.103 (UV-1600PC type ultraviolet-uisible spectrophotometers, Shanghai
U.S.'s spectrum reaches Instrument Ltd.)；Value of chromatism index：The color density CD values of wine are 4.192, and wine liquid tone CT values are 3.358,
(WSC-S colour examining color meters, Shanghai Precision Scientific Apparatus Co., Ltd)；Total sugar content is 20g/L (anthracene copper sulfuric acid process).Product special flavour
Uniqueness, entrance is micro- sweet, and mellow in taste, aroma is assailed the nostrils, pleasant impression persistently, with nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid and the work(such as clearing heat and detoxicating
Effect, reaches the effect of help by drinking on a small quantity.
Embodiment 2：As a example by produce 5 tons of dendrobium candidum morats.
The preparation of dendrobium candidum juice is with embodiment 1.
From 6 tons fresh, ripe of white mulberries, cleaned, destemming, broken, addition 1.2kg potassium metabisulfites
(0.06%), stir, add 24kg pectin compound enzymes (1.2%), at 25 DEG C 6h is digested, mulberry juice is obtained.
Weigh 0.28 ton of dendrobium candidum juice and 5.7 tons of mulberry juices mix (1: 20), with sending stock pump to pump into fermentation tank, add
1.2 tons of white granulated sugars (20%), stir, and add the S. cervisiae (dry ferment amount is 5.98kg (0.10%)) of activation,
It is placed in sealing and fermenting under the conditions of 18 DEG C of temperature.Determine zymotic fluid in total sugar content be below 3.0g/L, alcohol content be 10～
During 14%Vol, stop fermentation, open fermentation gate, Jing screen clothes leach zymotic fluid.Add and account for zymotic fluid mass percent and be
0.05% deacidification saccharomycete, sealing and fermenting 30～40 days, fermentation ends under the conditions of 19 DEG C, is immediately disconnected, turns tank, obtains original
Wine clear liquid.
By former wine clear liquid, Jing flame filter presses are filtered under the conditions of 0～4 DEG C of temperature, then are controlled Jing after diatomite filter is filtered
After ageing being sealed at 10 DEG C of temperature processed 10 months, alcoholic strength is allocated by known method, make alcoholic strength be 12%Vol.
5 tons of former wine clear liquid after allotment is placed in into 10 DEG C of temperature to clarify 30 days naturally, is filtered, remove precipitation, added
9.0kg compound clarifiers, stir, and at 10 DEG C 30 days are stood, and are filtered with diatomite filter, remove precipitation, obtain clear
Clear dendrobium candidum morat.Described compound clarifier includes the component of following mass percent：Shitosan 21%, polyethylene
Than pyrrolidone 20%, bentonite 59%.
By the dendrobium candidum morat fast cooling of above-mentioned clarification to 0 DEG C, stir, 5 days are stood, in 4 DEG C of bars of temperature
Jing diatomite is filtered under part, removes precipitation, adopts aperture and carry out for 0.20 μm of hollow-fibre membrane micro-filtration degerming, by known side
Method is bottled and is packed, and dendrobium candidum mulberries wine product is obtained.
After testing, product turbidity index OD660nmIt is worth for 0.989 (UV-1600PC type ultraviolet-uisible spectrophotometers, Shanghai
U.S.'s spectrum reaches Instrument Ltd.)；Value of chromatism index：The color density CD values of wine are 3.192, and wine liquid tone CT values are 3.012,
(WSC-S colour examining color meters, Shanghai Precision Scientific Apparatus Co., Ltd)；Total sugar content is 21.5g/L (anthracene copper sulfuric acid process).Product wind
Taste is unique, and entrance is micro- sweet, and mellow in taste, aroma is assailed the nostrils, pleasant impression persistently, with nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid and clearing heat and detoxicating etc.
Effect, reaches the effect of help by drinking on a small quantity.
Claims (9)
1. a kind of production technology of dendrobium candidum morat, it is characterised in that it is comprised the following steps：
(1) preparation of dendrobium candidum juice：Take the fresh bar of dendrobium candidum, Jing defoliations, clean, dry, add water beating, adds pectase
And/or cellulase is digested, centrifugation discards filter residue, and dendrobium candidum juice is obtained；
(2) preparation of mulberry juice：Choose fresh white mulberries or purple mulberries are cleaned, destemming, broken, add and lay particular stress on sulfurous acid
Potassium, stirs, and adds pectin compound enzyme and is digested, and mulberry juice is obtained；
(3) ferment：Mulberry juice described in dendrobium candidum juice described in step (1) and step (2) is mixed, fermentation Miao's liquid is obtained,
With sending stock pump to pump into fermentation tank, white granulated sugar is added, stirred, add the S. cervisiae of activation, be placed in 18 DEG C of temperature
Sealing and fermenting under the conditions of～24 DEG C, determines the content of total reducing sugar and alcohol in zymotic fluid, when total sugar content is below 3.0g/L, alcohol
When content is 10～14%vol, stop fermentation, be filtrated to get zymotic fluid；
(4) after fermentation：By the zymotic fluid described in step (3), deacidification saccharomycete, the sealing and fermenting under the conditions of 15 DEG C～20 DEG C are added
30～40 days, fermentation ends were immediately disconnected, turn tank, obtain former wine clear liquid；
(5) ageing：By the former wine clear liquid Jing plate-frame filterings described in step (4), then Jing diatomite filter after control 10 DEG C of temperature～
Ageing 6～18 months is sealed at 18 DEG C；
(6) allocate：It is 12%vol by the former wine clear liquid allotment alcoholic strength after step (5) ageing；
(7) clarifying treatment：Former wine clear liquid after step (6) is allocated is clarified 10～40 days naturally in 10 DEG C～18 DEG C, is filtered, and is removed
Precipitation is gone, compound clarifier is added, is stirred, in 10 DEG C～18 DEG C 10～30 days are stood, filtered with diatomite filter,
Precipitation is removed, the dendrobium candidum morat clarified is obtained；
(8) cold treatment with it is degerming：By the dendrobium candidum morat described in step (7) Jing after cold treatment, diatomite filtration and micro-filtration
Bottling, obtains dendrobium candidum mulberries wine product.
2. the production technology of dendrobium candidum morat according to claim 1, it is characterised in that described in step (1)
Add water beating, is the aseptic deionized water for adding quality for 1～5 times of dendrobium candidum quality, and with beater 3～10min is beaten；Institute
The addition pectase stated and/or cellulase are digested, and are the pectin for adding quality for dendrobium candidum quality 0.01～5.0%
Enzyme and/or cellulase are digested, and hydrolysis temperature is 18～25 DEG C, and enzymolysis time is 2～10 hours.
3. the production technology of dendrobium candidum morat according to claim 1, it is characterised in that in step (2), adds inclined
The quality of potassium acid sulfite is the 0.01～0.5% of mulberries quality；Add pectin compound enzyme quality for mulberries quality 0.01～
5.0%, enzymolysis processing temperature is 18～25 DEG C, and enzymolysis time is 2～10 hours.
4. the production technology of dendrobium candidum morat according to claim 1, it is characterised in that described in step (3)
Dendrobium candidum juice and mulberry juice in mass ratio 1: 1～1: 50 mix, and the addition quality of each fermentation auxiliary material accounts for dendrobium candidum juice and mulberry
The gross mass percentages of Shen juice are as follows：White granulated sugar 10～40%, S. cervisiae 0.01～2.0%.
5. the production technology of dendrobium candidum morat according to claim 1, it is characterised in that described in step (4)
Deacidification saccharomycete is saccharomyces cerevisiae (saccharomyces cerevisiae) CGMCC NO：6680, addition quality accounts for zymotic fluid
The 0.05～2.0% of gross mass.
6. the production technology of dendrobium candidum morat according to claim 1, it is characterised in that in step (5), sheet frame mistake
The temperature of filter is 0～4 DEG C.
7. the production technology of dendrobium candidum morat according to claim 1, it is characterised in that described in step (7)
Compound clarifier includes the component of following mass percent：Shitosan 10～30%, PVP 10～25%, bentonite
40～70%；The usage amount of described compound clarifier is 0.1～2.0g/kg former wine clear liquids.
8. the production technology of dendrobium candidum morat according to claim 1, it is characterised in that described in step (8)
Cold treatment condition is：Make wine body fast cooling to -4 DEG C～4 DEG C, stir, standing mistake under the conditions of 0～4 DEG C after 5～10 days
Filter precipitation；Described micro-filtration adopts aperture for 0.20～0.40 μm of hollow-fibre membrane.
9. the dendrobium candidum morat that the production technology of any one dendrobium candidum morat is prepared in claim 1～8.
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