CN106701399A - Chromium-rich zizyphus maurtiana wine - Google Patents
Chromium-rich zizyphus maurtiana wine Download PDFInfo
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- CN106701399A CN106701399A CN201510784167.6A CN201510784167A CN106701399A CN 106701399 A CN106701399 A CN 106701399A CN 201510784167 A CN201510784167 A CN 201510784167A CN 106701399 A CN106701399 A CN 106701399A
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Abstract
The invention relates to chromium-rich zizyphus maurtiana wine. A preparation method comprises the following steps: (1) picking and cleaning unripe chromium-rich zizyphus maurtiana, removing stones, dicing flesh and peel by virtue of a knife, mashing the flesh and the peel, and adding white sugar for uniform stirring; (2) adding the mashed chromium-rich zizyphus maurtiana into pectinase and cellulase for enzyme treatment, the amount of the added pectinase being 0.01 to 0.03 percent of the total weight of the mashed chromium-rich zizyphus maurtiana and the amount of the added cellulase being 0.005 to 0.01 percent of the total weight of the mashed chromium-rich zizyphus maurtiana, and performing enzymatic hydrolysis for 8 to 12 hours at 40 to 60 DEG C; (3) centrifugally separating the mashed chromium-rich zizyphus maurtiana subjected to enzymatic hydrolysis, and extracting supernatant chromium-rich zizyphus maurtiana juice for sterilization treatment; (4) mixing and uniformly stirring the sterilized chromium-rich zizyphus maurtiana juice and fermented glutinous rice according to a mass ratio of 2:3, loading a mixture in a fermentation tank, and adding a yeast strain in an amount which is 0.1 percent on the basis of the total mass for fermentation, the fermentation time being controlled to be 15 to 20 days; (5) after fermentation is finished, discharging raw wine from a bottom valve of the fermentation tank, performing filtering to remove residues by virtue of a centrifuge, and performing sterilization and low-temperature filling.
Description
Technical field
The present invention relates to alcoholic drink field, and in particular to a kind of chromium-rich Zizyphus maurtiana wine.
Background technology
Chromium-rich Zizyphus maurtiana excellent in color, there is the title of fruit king.Fruits nutrition enriches, and sugared content is up to 12%~20%, contains
Protein 5.56%, fat 16.1%, carbohydrate 67.29% also contains abundant vitamin A, vitamin B, dimension
Raw element C, and with vitamin A content highest, is rare in all fruit.Additionally containing a small amount of calcium, phosphorus, iron and its
His mineral matter.Fruit was both preferably eaten raw, and processing is fitted again, can meet consumer to the diversified needs of fruit.Chromium-rich Zizyphus maurtiana growth
Hurry up, result morning, high and stable yield is good seeds that orchard worker gets rich.
Chromium-rich Zizyphus maurtiana is nutritious, and edible chromium-rich Zizyphus maurtiana has anticancer, beautifies skin, prevent and treat hypertension, artery sclerosis, prevent
Treat constipation, effect of gut purge stomach.Fruit can be processed into fruit juice, jam, syrup chankings, preserved fruit, salt soaking foodstuff in addition to eating raw, also
Deng food, additionally, the extract of chromium-rich Zizyphus maurtiana leaf can also suppress pyococcus, Escherichia coli, Pseudomonas aeruginosa, while having
Suppress the effect of influenza virus.Chromium-rich Zizyphus maurtiana promotes the production of body fluid to quench thirst, beneficial stomach preventing or arresting vomiting, diuresis relieving fainting.Chromium-rich Zizyphus maurtiana energy
Cholesterol is reduced, often to eat is conducive to preventing and treating cardiovascular and cerebrovascular disease, is beneficial to eyesight, and can moisten skin.Chromium-rich Zizyphus maurtiana has substantially
It is anti-oxidant and protection brain neuron effect, can delaying cell aging, improve brain function.It can significantly improve red blood cell blood
Lactoferrin oxygenation efficiency.Dietary fiber contained by chromium-rich Zizyphus maurtiana, can make excrement in colon shorter residence time, there is defaecation,
Therefore eating chromium-rich Zizyphus maurtiana can prevent and treat colon cancer.
Although chromium-rich Zizyphus maurtiana is fond of eating, and nutritive value is abundant, and its fruit maturation season is short, and not easy to maintain, in addition one
A little relatively poor chromium-rich Zizyphus maurtianas of condition also do not sell good price commercially.Therefore, preservation, the deep processing of chromium-rich Zizyphus maurtiana
Product is another outlet of orchard worker and the selection of fruit process factory in addition to ripe chromium-rich Zizyphus maurtiana fresh fruit direct marketing.
The content of the invention
It is an object of the invention to provide a kind of chromium-rich Zizyphus maurtiana wine；
The purpose of the present invention is realized by following technical scheme：
Chromium-rich Zizyphus maurtiana wine of the present invention, is to be prepared as follows to form：
(1) immature chromium-rich Zizyphus maurtiana is selected, is enucleated after cleaning, pulp and skin are cut into block by knife, are then beaten, plus
Enter white sugar, stir；(2) chromium-rich Zizyphus maurtiana slurry addition pectase and cellulase are carried out into ferment treatment, the addition of pectase
Measure the 0.01%-0.03% that gross weight is starched for chromium-rich Zizyphus maurtiana；The addition of cellulase is chromium-rich Zizyphus maurtiana slurry gross weight
0.005%-0.01%, digests 8-12 hours at 40-60 DEG C；(3) by enzymolysis after chromium-rich Zizyphus maurtiana slurry centrifugation, take
Clear chromium-rich Zizyphus maurtiana juice, carries out sterilization treatment；(4) chromium-rich Zizyphus maurtiana juice and glutinous rice fermented glutinour rice press 2: 3 mass ratio after sterilizing
Mixing, stirs, and is placed in fermentation tank, adds the barms of gross mass 0.1% to be fermented, and fermentation time is controlled to 15-20
My god；(5) after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner, sterilizing, cold-aseptic filling.
The fermentation temperature of the step (4) is controlled at 27-34 DEG C.
The smell of fruits is very sweet for the chromium-rich Zizyphus maurtiana wine that the present invention is provided, and vinosity is pure, contains abundant vitamin A, vitamin B, dimension life
Plain C and several mineral materials, and processing technology is simple, low cost.
Specific embodiment
The present invention is further illustrated below by embodiment.It should be understood that embodiments of the invention are for illustrating the present invention
Rather than limitation of the present invention.Essence of the invention belongs to claimed to the simple modifications that the present invention is carried out
Scope.
Embodiment 1
A kind of chromium-rich Zizyphus maurtiana wine, is to be prepared as follows to form：
(1) immature chromium-rich Zizyphus maurtiana is selected, is enucleated after cleaning, pulp and skin are cut into block by knife, are then beaten, plus
Enter white sugar, stir；(2) chromium-rich Zizyphus maurtiana slurry addition pectase and cellulase are carried out into ferment treatment, the addition of pectase
Measure is the 0.01% of chromium-rich Zizyphus maurtiana slurry gross weight；The addition of cellulase is the 0.005% of chromium-rich Zizyphus maurtiana slurry gross weight,
Digested 12 hours at 40 DEG C；(3) by enzymolysis after chromium-rich Zizyphus maurtiana slurry centrifugation, take the chromium-rich Zizyphus maurtiana juice of supernatant, gone out
Bacterium is processed；(4) chromium-rich Zizyphus maurtiana juice and glutinous rice fermented glutinour rice are mixed by 2: 3 mass ratio after sterilizing, and are stirred, and are placed in hair
In fermentation tank, the barms of gross mass 0.1% is added to be fermented, fermentation time is controlled to 15 days；(5) after fermentation ends,
Former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner, sterilizing, cold-aseptic filling.
The fermentation temperature of the step (4) is controlled at 27 DEG C.
Embodiment 2
A kind of chromium-rich Zizyphus maurtiana wine, is to be prepared as follows to form：
(1) immature chromium-rich Zizyphus maurtiana is selected, is enucleated after cleaning, pulp and skin are cut into block by knife, are then beaten, plus
Enter white sugar, stir；(2) chromium-rich Zizyphus maurtiana slurry addition pectase and cellulase are carried out into ferment treatment, the addition of pectase
Measure is the 0.03% of chromium-rich Zizyphus maurtiana slurry gross weight；The addition of cellulase is the 0.01% of chromium-rich Zizyphus maurtiana slurry gross weight, at 6 DEG C
Lower enzymolysis 8 hours；(3) by enzymolysis after chromium-rich Zizyphus maurtiana slurry centrifugation, take the chromium-rich Zizyphus maurtiana juice of supernatant, carry out at sterilizing
Reason；(4) chromium-rich Zizyphus maurtiana juice and glutinous rice fermented glutinour rice are mixed by 2: 3 mass ratio after sterilizing, and are stirred, and are placed in fermentation tank
In, add the barms of gross mass 0.1% to be fermented, fermentation time is controlled to 20 days；(5) after fermentation ends, from hair
Fermentation tank bottom valve releases former wine, through centrifuge filter cleaner, sterilizing, cold-aseptic filling.
The fermentation temperature of the step (4) is controlled at 34 DEG C.
Claims (2)
1. a kind of chromium-rich Zizyphus maurtiana wine, it is characterised in that be to be prepared as follows to form：
(1) immature chromium-rich Zizyphus maurtiana is selected, is enucleated after cleaning, pulp and skin are cut into block by knife, are then beaten,
White sugar is added, is stirred；(2) chromium-rich Zizyphus maurtiana slurry addition pectase and cellulase are carried out into ferment treatment, pectase
Addition is the 0.01%-0.03% that chromium-rich Zizyphus maurtiana starches gross weight；The addition of cellulase is that chromium-rich Zizyphus maurtiana starches gross weight
0.005%-0.01%, at 40-60 DEG C digest 8-12 hours；(3) by enzymolysis after chromium-rich Zizyphus maurtiana slurry centrifugation,
The chromium-rich Zizyphus maurtiana juice of supernatant is taken, sterilization treatment is carried out；(4) chromium-rich Zizyphus maurtiana juice and glutinous rice fermented glutinour rice are by 2: 3 after sterilizing
Mass ratio mixes, and stirs, and is placed in fermentation tank, adds the barms of gross mass 0.1% to be fermented, during fermentation
Between be controlled to 15-20 days；(5) after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner,
Sterilizing, cold-aseptic filling.
2. chromium-rich Zizyphus maurtiana wine as claimed in claim 1, it is characterised in that the fermentation temperature control of the step (4) exists
27-34℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510784167.6A CN106701399A (en) | 2015-11-14 | 2015-11-14 | Chromium-rich zizyphus maurtiana wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510784167.6A CN106701399A (en) | 2015-11-14 | 2015-11-14 | Chromium-rich zizyphus maurtiana wine |
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| Publication Number | Publication Date |
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| CN106701399A true CN106701399A (en) | 2017-05-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510784167.6A Pending CN106701399A (en) | 2015-11-14 | 2015-11-14 | Chromium-rich zizyphus maurtiana wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108201136A (en) * | 2017-12-25 | 2018-06-26 | 江南大学（如皋）食品生物技术研究所 | Chromium-rich nutrition fortifier and preparation method thereof |
| CN108220067A (en) * | 2018-03-13 | 2018-06-29 | 山西师范大学 | The brewage process of homovitamin C blueness jujube fruit wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312835A (en) * | 2014-10-30 | 2015-01-28 | 广西神龙王农牧食品集团有限公司 | Mango wine and preparation method thereof |
-
2015
- 2015-11-14 CN CN201510784167.6A patent/CN106701399A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312835A (en) * | 2014-10-30 | 2015-01-28 | 广西神龙王农牧食品集团有限公司 | Mango wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 徐兴才等: "台湾青枣酒加工技术", 《保鲜与加工》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108201136A (en) * | 2017-12-25 | 2018-06-26 | 江南大学（如皋）食品生物技术研究所 | Chromium-rich nutrition fortifier and preparation method thereof |
| CN108220067A (en) * | 2018-03-13 | 2018-06-29 | 山西师范大学 | The brewage process of homovitamin C blueness jujube fruit wine |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170524 |
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| WD01 | Invention patent application deemed withdrawn after publication |