CN106675905A - Nutrition fruit wine - Google Patents
Nutrition fruit wine Download PDFInfo
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- CN106675905A CN106675905A CN201611217315.7A CN201611217315A CN106675905A CN 106675905 A CN106675905 A CN 106675905A CN 201611217315 A CN201611217315 A CN 201611217315A CN 106675905 A CN106675905 A CN 106675905A
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- CN
- China
- Prior art keywords
- parts
- fruit wine
- wine
- extracting solution
- fermentation tank
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- 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)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/534—Mentha (mint)
-
- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- 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)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9068—Zingiber, e.g. garden ginger
Abstract
The invention relates to a nutrition fruit wine. The nutrition fruit wine is made from, by weight, 80-100 parts of grapes, 20-30 parts of black currants, 8-10 parts of purple corn grains, 8-10 parts of purple sweet potatoes, 3-5 parts of lyceum ruthenium, 10-15 parts of high fructose syrup, 3-5 parts of honey, 1-2 parts of compound enzyme, 1-2 parts of Angel active dry yeast, 5-8 parts of fresh ginger extract, 2-3 parts of peppermint extract and 20-30 parts of distilled water. The raw materials rich in anthocyanin are adopted, various nutrient elements required in the human body are provided, the fruit wine is higher in health care effect, the raw materials are rich in types of materials, and the brewed fruit wine is richer in taste; as is shown in the experiment, the fruit wine is high in anthocyanin, and beneficial to health for long-term drinking.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of nutrient fruit wine.
Background technology
Fruit wine is the wine that a kind of sugar of fruit itself is become ethanol by yeast fermentation, the local flavor containing fruit and wine
Essence, meets demand of the people to healthy alcoholic beverages, wide market.
In the market fruit wine only exists in state at the early-stage, and sales mode is also immature, often only wine, poplar
The common fruit wine species such as plum wine, applejack, it is more rich to lack some mouthfeels, more nutritious fruit wine.
The content of the invention
In order to solve the above problems, the invention provides a kind of nutrient fruit wine.
The present invention is achieved through the following technical solutions：
A kind of nutrient fruit wine, according to the mass fraction, is made using following components：Fructus Vitis viniferae 80-100 parts, black currant 20-30 parts, purple
Niblet 8-10 parts, Rhizoma Steudnerae Henryanae 8-10 parts, Lycium ruthenicum Murr. 3-5 part, high fructose syrup 10-15 parts, Mel 3-5 parts, compound enzyme 1-2 parts, peace
Fine jade active dry yeast 1-2 parts, ginger extract 5-8 parts, Herba Menthae extracting solution 2-3 parts, distilled water 20-30 parts.
Further, a kind of nutrient fruit wine, according to the mass fraction, is made using following components：100 parts of Fructus Vitis viniferae, black currant
30 parts, 10 parts of the Qarnet grain of rice, 10 parts of Rhizoma Steudnerae Henryanae, 4 parts of Lycium ruthenicum Murr., 12 parts of high fructose syrup, 4 parts of Mel, 1 part of compound enzyme, Angel activity
1 part of dry yeast, 6 parts of ginger extract, 2 parts of Herba Menthae extracting solution, 25 parts of distilled water.
Further, the compound enzyme, by glucoamylase, cellulase quality parts ratio 5 is pressed:1 mixes.
Further, the race extracting solution, adds the decocting of 10 times of Rhizoma Zingiberis Recenss mass fractions to boil after being washed and chopped by Rhizoma Zingiberis Recenss
Filter after 30 minutes, be obtained after filtrate is used into high pressure steam sterilization 20 minutes.
A kind of preparation method of nutrient fruit wine, specifically includes following steps：
（1）The Lycium ruthenicum Murr. is cleaned and is placed in fermentation tank bottom；
（2）Remove the peel after the Rhizoma Steudnerae Henryanae is cooked, the Qarnet grain of rice cooks rear -10 DEG C of freezing processing 8 hours, in helping niblet
Sugar is precipitated, and improves mouthfeel；The compound enzyme is added after the two is mixed, in 35-40 DEG C digest 12 hours so as in shallow lake
Powder, cellulose are fully converted into sugar, greatly improve the utilization rate of raw material, while not destroying nutritional labeling therein；High temperature
Fermentation tank middle level is placed in after sterilizing；
（3）Peeling, enucleation, beating after the Fructus Vitis viniferae, black currant are cleaned, it is ensured that mouthfeel is fresh and sweet without astringent taste, is placed on fermentation tank
Layer；
（4）To add after the distilled water, Angel active dry yeast mix homogeneously in fermentation tank, sealing, in 25 DEG C of fermentation process
30 days, obtain fruit wine just wine；
（5）The just wine list face suspended impurity is removed, the ginger extract, Herba Menthae extracting solution is added, is enriched in fruit wine and is sought
Form point, increase the refrigerant mouthfeel of fruit wine, in 10-12 DEG C of standing for fermentation 8 months, obtain aging wine；
（6）To add the high fructose syrup, Mel after the aging wine filtering and impurity removing, increase sugariness, make that taste is better, it is uniform mixed
After conjunction, using 0.22 μm of membrane filtration, make wine liquid limpid, attractive in appearance, obtain final product a kind of nutrient fruit wine.
Beneficial effects of the present invention：Fructus Vitis viniferae, black currant, the Qarnet grain of rice, Rhizoma Steudnerae Henryanae, Lycium ruthenicum Murr. as raw material, rich in anthocyanidin,
There are all kinds of nutrients of needed by human body simultaneously, make fruit wine health-care effect higher, while raw material types are abundant, there is provided battalion
Form point more diversified, the fruit wine taste for brewing also more enriches；Coordinate ginger extract, Herba Menthae extracting solution, even if fruit
Wine taste is unique, further enriches the nutritional labeling of fruit wine, the method for placing raw material using layering, can improve
Fermentation efficiency, makes full use of raw material, reduces wine brewing property；Traditional sucrose is substituted using high fructose syrup and Mel, fruit wine is made more
Health, sweet taste is more mellow, is fully converted into can starch therein, cellulose using compound ferment treatment Rhizoma Steudnerae Henryanae and the Qarnet grain of rice
Sugar, greatly improves the utilization rate of raw material, while not destroying nutritional labeling therein.Experiment shows one kind that the present invention is provided
Fruit wine anthocyanidin content is high, and long-term drink is beneficial to healthy.
Specific embodiment
Embodiment 1
A kind of nutrient fruit wine, according to the mass fraction, is made using following components：80 parts of Fructus Vitis viniferae, 20 parts of black currant, the Qarnet grain of rice 8
Part, 8 parts of Rhizoma Steudnerae Henryanae, 3 parts of Lycium ruthenicum Murr., 10 parts of high fructose syrup, 3 parts of Mel, 1 part of compound enzyme, 1 part of Angel active dry yeast, Rhizoma Zingiberis Recenss are carried
Take 5 parts of liquid, 2 parts of Herba Menthae extracting solution, 20 parts of distilled water.
Further, the compound enzyme, by glucoamylase, cellulase quality parts ratio 5 is pressed:1 mixes.
Further, the race extracting solution, adds the decocting of 10 times of Rhizoma Zingiberis Recenss mass fractions to boil after being washed and chopped by Rhizoma Zingiberis Recenss
Filter after 30 minutes, be obtained after filtrate is used into high pressure steam sterilization 20 minutes.
A kind of preparation method of nutrient fruit wine, specifically includes following steps：
（1）The Lycium ruthenicum Murr. is cleaned and is placed in fermentation tank bottom；
（2）Remove the peel after the Rhizoma Steudnerae Henryanae is cooked, the Qarnet grain of rice cooks rear -10 DEG C of freezing processing 8 hours, in helping niblet
Sugar is precipitated, and improves mouthfeel；The compound enzyme is added after the two is mixed, in 35-40 DEG C digest 12 hours so as in shallow lake
Powder, cellulose are fully converted into sugar, greatly improve the utilization rate of raw material, while not destroying nutritional labeling therein；High temperature
Fermentation tank middle level is placed in after sterilizing；
（3）Peeling, enucleation, beating after the Fructus Vitis viniferae, black currant are cleaned, it is ensured that mouthfeel is fresh and sweet without astringent taste, is placed on fermentation tank
Layer；
（4）To add after the distilled water, Angel active dry yeast mix homogeneously in fermentation tank, sealing, in 25 DEG C of fermentation process
30 days, obtain fruit wine just wine；
（5）The just wine list face suspended impurity is removed, the ginger extract, Herba Menthae extracting solution is added, is enriched in fruit wine and is sought
Form point, increase the refrigerant mouthfeel of fruit wine, in 10-12 DEG C of standing for fermentation 8 months, obtain aging wine；
（6）To add the high fructose syrup, Mel after the aging wine filtering and impurity removing, increase sugariness, make that taste is better, it is uniform mixed
After conjunction, using 0.22 μm of membrane filtration, make wine liquid limpid, attractive in appearance, obtain final product a kind of nutrient fruit wine.
Embodiment 2
A kind of nutrient fruit wine, according to the mass fraction, is made using following components：100 parts of Fructus Vitis viniferae, 30 parts of black currant, the Qarnet grain of rice
10 parts, 10 parts of Rhizoma Steudnerae Henryanae, 5 parts of Lycium ruthenicum Murr., 15 parts of high fructose syrup, 5 parts of Mel, 2 parts of compound enzyme, 2 parts of Angel active dry yeast, Rhizoma Zingiberis Recenss
8 parts of extracting solution, 3 parts of Herba Menthae extracting solution, 30 parts of distilled water.
Further, the compound enzyme, by glucoamylase, cellulase quality parts ratio 5 is pressed:1 mixes.
Further, the race extracting solution, adds the decocting of 10 times of Rhizoma Zingiberis Recenss mass fractions to boil after being washed and chopped by Rhizoma Zingiberis Recenss
Filter after 30 minutes, be obtained after filtrate is used into high pressure steam sterilization 20 minutes.
Preparation method, with embodiment 1.
Embodiment 3
A kind of nutrient fruit wine, according to the mass fraction, is made using following components：100 parts of Fructus Vitis viniferae, 30 parts of black currant, the Qarnet grain of rice
10 parts, 10 parts of Rhizoma Steudnerae Henryanae, 4 parts of Lycium ruthenicum Murr., 12 parts of high fructose syrup, 4 parts of Mel, 1 part of compound enzyme, 1 part of Angel active dry yeast, Rhizoma Zingiberis Recenss
6 parts of extracting solution, 2 parts of Herba Menthae extracting solution, 25 parts of distilled water.
Further, the compound enzyme, by glucoamylase, cellulase quality parts ratio 5 is pressed:1 mixes.
Further, the race extracting solution, adds the decocting of 10 times of Rhizoma Zingiberis Recenss mass fractions to boil after being washed and chopped by Rhizoma Zingiberis Recenss
Filter after 30 minutes, be obtained after filtrate is used into high pressure steam sterilization 20 minutes.
Preparation method, with embodiment 1.
Comparative example 1
The Qarnet grain of rice, Rhizoma Steudnerae Henryanae, Lycium ruthenicum Murr. are added without, remaining preparation method, with embodiment 1.
Comparative example 2
High fructose syrup, Mel are added without, remaining preparation method, with embodiment 1.
Comparative example 3
It is added without ginger extract, Herba Menthae extracting solution, remaining preparation method, with embodiment 1.
Matched group
Commercially available solution hundred receives claret.
The anthocyanidin content of above-mentioned 7 kinds of wine is measured respectively, while the volunteer for randomly choosing different age group tastes above-mentioned 7
Wine is planted, its taste is given a mark, 10 points of full marks, the higher representative of fraction is better to drink, statistical result such as table 1：
Table 1
As shown in Table 1, anthocyanidin content is high in claret, but its taste masses' acceptance is not high；The one of present invention offer
Kind of nutrient fruit wine, with anthocyanidin content it is high, local flavor is good the characteristics of, wide market.Anthocyanidin to improve VAR,
Prevention cardiovascular and cerebrovascular disease has good effect, and long-term drink is to healthy beneficial.
Claims (5)
1. a kind of nutrient fruit wine, it is characterised in that according to the mass fraction, made using following components：Fructus Vitis viniferae 80-100 parts, it is black plus
It is logical sequence 20-30 part, Qarnet grain of rice 8-10 parts, Rhizoma Steudnerae Henryanae 8-10 parts, Lycium ruthenicum Murr. 3-5 part, high fructose syrup 10-15 parts, Mel 3-5 parts, multiple
Synthase 1-2 parts, Angel active dry yeast 1-2 parts, ginger extract 5-8 parts, Herba Menthae extracting solution 2-3 parts, distilled water 20-30 parts.
2. a kind of nutrient fruit wine according to claim 1, it is characterised in that according to the mass fraction, using following components system
Into：100 parts of Fructus Vitis viniferae, 30 parts of black currant, 10 parts of the Qarnet grain of rice, 10 parts of Rhizoma Steudnerae Henryanae, 4 parts of Lycium ruthenicum Murr., 12 parts of high fructose syrup, 4 parts of Mel,
1 part of compound enzyme, 1 part of Angel active dry yeast, 6 parts of ginger extract, 2 parts of Herba Menthae extracting solution, 25 parts of distilled water.
3. a kind of nutrient fruit wine according to claim 1, it is characterised in that：The compound enzyme, by glucoamylase, fibre
The plain enzyme of dimension presses quality parts ratio 5:1 mixes.
4. a kind of nutrient fruit wine according to claim 1, it is characterised in that：The race extracting solution, is cleaned by Rhizoma Zingiberis Recenss
Add the decocting of 10 times of Rhizoma Zingiberis Recenss mass fractions to filter after boiling 30 minutes after chopping, make after filtrate is used into high pressure steam sterilization 20 minutes
.
5. the preparation method of the nutrient fruit wine described in a kind of claim 1, it is characterised in that specifically include following steps：
（1）The Lycium ruthenicum Murr. is cleaned and is placed in fermentation tank bottom；
（2）Remove the peel after the Rhizoma Steudnerae Henryanae is cooked, the Qarnet grain of rice cooks rear -10 DEG C of freezing processing 8 hours, after the two is mixed
The compound enzyme is added, is digested 12 hours in 35-40 DEG C, fermentation tank middle level is placed in after high temperature sterilize；
（3）Peeling, enucleation, beating after the Fructus Vitis viniferae, black currant are cleaned, are placed in fermentation tank upper strata；
（4）To add after the distilled water, Angel active dry yeast mix homogeneously in fermentation tank, sealing, in 25 DEG C of fermentation process
30 days, obtain fruit wine just wine；
（5）The just wine list face suspended impurity is removed, the ginger extract, Herba Menthae extracting solution is added, in 10-12 DEG C of standing
Fermentation 8 months, obtains aging wine；
（6）The high fructose syrup, Mel will be added after the aging wine filtering and impurity removing, after uniform mixing, using 0.22 μm of filter membrane
Filter, obtain final product a kind of nutrient fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611217315.7A CN106675905A (en) | 2016-12-26 | 2016-12-26 | Nutrition fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611217315.7A CN106675905A (en) | 2016-12-26 | 2016-12-26 | Nutrition fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106675905A true CN106675905A (en) | 2017-05-17 |
Family
ID=58870449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611217315.7A Pending CN106675905A (en) | 2016-12-26 | 2016-12-26 | Nutrition fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106675905A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753531A (en) * | 2018-06-22 | 2018-11-06 | 神木市神怡农业科技发展有限公司 | A kind of preparation method of red date and seabuckthorn fruit fruit wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103289857A (en) * | 2013-04-28 | 2013-09-11 | 苏州市新同里红酒业有限公司 | Low sugar low alcohol health preserving yellow rice wine and production technology thereof |
| CN103789139A (en) * | 2014-02-17 | 2014-05-14 | 王新民 | Making process of black wine |
| CN105018274A (en) * | 2014-08-05 | 2015-11-04 | 中食兆业(北京)食品发展有限公司 | Mulberry and purple potato wine and making method thereof |
| CN105567487A (en) * | 2014-10-17 | 2016-05-11 | 罗福仲 | Purple sweet potato grape wine and brewing method thereof |
| CN106190693A (en) * | 2016-07-15 | 2016-12-07 | 华南农业大学 | A kind of fruit wine preparation method rich in anthocyanidin fruit |
-
2016
- 2016-12-26 CN CN201611217315.7A patent/CN106675905A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103289857A (en) * | 2013-04-28 | 2013-09-11 | 苏州市新同里红酒业有限公司 | Low sugar low alcohol health preserving yellow rice wine and production technology thereof |
| CN103789139A (en) * | 2014-02-17 | 2014-05-14 | 王新民 | Making process of black wine |
| CN105018274A (en) * | 2014-08-05 | 2015-11-04 | 中食兆业(北京)食品发展有限公司 | Mulberry and purple potato wine and making method thereof |
| CN105567487A (en) * | 2014-10-17 | 2016-05-11 | 罗福仲 | Purple sweet potato grape wine and brewing method thereof |
| CN106190693A (en) * | 2016-07-15 | 2016-12-07 | 华南农业大学 | A kind of fruit wine preparation method rich in anthocyanidin fruit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108753531A (en) * | 2018-06-22 | 2018-11-06 | 神木市神怡农业科技发展有限公司 | A kind of preparation method of red date and seabuckthorn fruit fruit wine |
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Application publication date: 20170517 |
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