CN106701418A - Blueberry physalis pubescens compound wine and preparing method thereof - Google Patents
Blueberry physalis pubescens compound wine and preparing method thereof Download PDFInfo
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- CN106701418A CN106701418A CN201611205159.2A CN201611205159A CN106701418A CN 106701418 A CN106701418 A CN 106701418A CN 201611205159 A CN201611205159 A CN 201611205159A CN 106701418 A CN106701418 A CN 106701418A
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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)
- A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
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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)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/732—Chaenomeles, e.g. flowering quince
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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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention provides a blueberry physalis pubescens compound wine and a preparing method thereof, and belongs to the technical field of food processing and biological fermentation. The blueberry physalis pubescens compound wine is prepared from, by weight, 30-60 parts of blueberries, 50-80 parts of physalis pubescens, 30-50 parts of pawpaws, 20-35 parts of white granulated sugar, 50-80 parts of potable water and 3-8 parts of yeast. The preparing method comprises the steps of adding the white granulated sugar and the potable water after mixing the pawpaw pieces, the physalis pubescens and the blueberries evenly to squeeze the mixture into juice, then conducting primary fermentation, after fermentation and aging, and finally conducting sterilization and canning to obtain a finished product. The blueberry physalis pubescens compound wine is suitably sour and sweet when entering to a mouth and combines seiitsu fruit fragrance and mellow wine flavor, the flavor is special, contained alcohol degree is low, and the blueberry physalis pubescens compound wine supplements nutrients required by a human body, has the efficacy of heat-clearing and detoxicating, stomach nourishing and lung moistening, spleen tonifying and liver nourishing and lipid-decreasing and weight reducing, and is beneficial to human body health.
Description
Technical field
The invention belongs to food processing and technical field of biological fermentation, and in particular to a kind of blueberry mushroom ma composite wine and its system
Preparation Method.
Background technology
Miss really, is called wintercherry fruit or calyx, Classification system Calyx seu Fructus Physali.For plant of Solanaceae is perennial
Draft, the red Miss fruit of alias, bright and beautiful lamp, medicinal fruit, the function of having clearing heat and detoxicating antibechic diuresis.Belong to pure natural, high nutrition
Green fruit.Golden fruit fresh fruit crispy, aftertaste are felt well sweet, and it is except the amino acid contained by general fruit, vitamin, micro
Outside the nutritive value beneficial to human body such as element, mushroom ma's fresh fruit also has certain health-care to be worth.Mushroom ma's fruit jam contains greatly
The unrighted acids such as the oleic acid of amount, linoleic acid, so having beautifying face and moistering lotion, anti-aging prevents the health cares such as cardiovascular and cerebrovascular diseases
Value.Research has shown that, it is content highest in the middle of fruit containing abundant zinc in mushroom ma fruit, mellow fruit eats sweet delicate fragrance, is
The more rich fruit and vegetable of nutrition, the product is pollution-free, pure natural, is real pollution-free food.
Blueberry comes from the smart fruit of blueness in the big Xiaoxinanlin Mountains virgin forest of China.It is pure natural, pollution-free, unartificial cultivation
Training, holds the sweet dew of cleaning, collects the nutrient of forest.Research shows that its fruit is rich in protein, amino acid, fat necessary to human body
The various trace elements such as fat, carbohydrate, vitamin and calcium, iron, zinc, magnesium, copper.Determined according to modern medical science, blueberries
The anthocyanidin contained in reality has very strong antioxidant, can not only lower the incidence of disease of cancer（In Japan and American-European countries
Blueberry is classified as the first-selection of anticancer food）, also with preventing cranial nerve aging, reduce heart disease, softening blood vessel, work of fostering the spirit of nobility
Blood, face nursing and life prolonging strengthens the functions such as body immunity, anti-aging, and the value of blueberry has increasingly been recognized and has praised highly.
The groundcherry collecting period is shorter, and its fruit is difficult storage, and listing is subject to seasonal restrictions, and people are difficult throughout the year can product
Taste groundcherry fruit.And existing process technology is mainly and is processed into preserved fruit, its nutritional ingredient is not fully utilized, and deposits
The shortcomings of fruit poor taste, former fruit local flavor deficiency.
The content of the invention
It is an object of the invention to provide a kind of process is simple, security performance be high, cost is less and excellent taste blueberry
Mushroom ma's composite wine, discloses a kind of blueberry mushroom ma's composite wine and preparation method thereof.
A kind of blueberry mushroom ma's composite wine, is made up of the raw material of following weight portion：Blueberry 30-60 parts, 50-80 parts of mushroom ma, wood
Melon 30-50 parts, white granulated sugar 20-35 parts, drinking water 50-80 parts and saccharomycete 3-8 parts；
Described saccharomycete is prepared from by 99% rice and 1% distiller's yeast；
The making step of blueberry mushroom ma's composite wine is as follows：
1）It is prepared by saccharomycete：
Rice soaks 30-60min, and the amount for adding water is cooked or be cooked to flood rice 2-3cm, spreads out cooling, treats temperature
Degree is cooled to room temperature, adds distiller's yeast, is mixed thoroughly with rice, is fitted into sealing and fermenting 5-10 days in jar fermenter；
2）It is prepared by blended fruit juice：
A. selected fresh, full, without worm and without decayed fruit ripe pawpaw fruit, cleans up, and drains away the water, and peels；Pawpaw is cut
Half, pawpaw seeds are taken out, pawpaw is thinly sliced；
B. select that color is good, full grains mushroom mas really, clear water wash clean is used on sieve plate；Blueberry is cleaned up, is drained the water
Point；
C. papaya tablet, mushroom ma fruit and blueberry are well mixed, add white granulated sugar and drinking water, juice is squeezed into juice extractor, must mixed
Fruit juice；
3）Fermentation：
A. primary fermentation：By blended fruit juice and saccharomycete mixed fermentation, the pH value of regulation system after 3.0-4.5 to carry out primary hair
Ferment, sealing and fermenting 7-10 days keeps the temperature of jar fermenter at 18-25 DEG C, is spaced stirring in 2-3 days once, stirs, fermentation knot
Filtered after beam, filter residue is yeast slag, filtrate is primary fermentation liquid；
B. after fermentation：The primary fermentation liquid that primary fermentation is obtained is put into sealing and fermenting 15-20 days in jar fermenter, holding jar fermenter
Temperature is filtered under the conditions of 20-25 DEG C after fermentation ends, obtains filtrate for secondary fermentation liquid and yeast slag；
C. ageing：The secondary fermentation liquid that after fermentation is obtained is put into and is sealed in jar fermenter ageing 3-5 month, keep temperature in jar fermenter
At 10-15 DEG C, schlempe sinks to clarifying degree naturally, obtains blueberry mushroom ma's composite wine stoste；
4）It is sterilized and filling：
By blueberry mushroom ma's composite wine stoste of above-mentioned acquisition through 65-80 DEG C of sterilization, 10-15min is kept, after sterilization terminates, treated certainly
Normal temperature so is cooled to, is bottled, obtain finished product.
Preferably, described drinking water is previously heated to 100-105 DEG C, keeps 2-5min, after naturally cool to room temperature, makees
It is the water source in the compound liquor method for making of blueberry mushroom ma.
Preferably, the 7-8 days primary fermentation time, 18-20 DEG C of fermentation temperature.
Preferably, the 15-18 days after fermentation time, 22-23 DEG C of fermentation temperature.
Substantive distinguishing features of the invention and progress are：
1）Using homemade saccharomycete, saccharomycete raw material is easily obtained, and saccharomycete better performances, accessory substance is few, alcohol conversion ratio
Height, and saccharomycete can be recycled, cost of manufacture is relatively low, can reach economic benefit higher.
2）Blueberry mushroom ma's composite wine of the present invention, entrance comfortable acid, the new and graceful fruity of fusion and vinosity mellowness, unique flavor,
Contained alcoholic degree is relatively low, is adapted to drink for a long time, while supplement needed by human body nutriment, with clearing heat and detoxicating, nourishing the stomach moistening lung, is good for
Spleen nourishing the liver, effect of lipid-lowering weight-reducing, beneficial health.
3）The present invention brew blueberry mushroom ma's composite wine in, without any additive and organic pigment, the choosing to raw material
Take, the handling process such as cleaning of raw material, the cleaning of jar fermenter is rigid in checking up, selecting and cleaning to raw material, the selection at water source
Making step is all strict controlled in, the possibility that finished product carries harmful levels of pathogens is greatly reduced.
Specific embodiment
Embodiment 1
Raw material：Blueberry 30kg, mushroom ma 50kg, pawpaw 30kg, white granulated sugar 20kg, drinking water 50kg and saccharomycete 3kg, described ferment
Female bacterium is prepared from by 99% rice and 1% distiller's yeast, and its preparation method is as follows：
1）It is prepared by saccharomycete：
Rice soaks 30min, and the amount for adding water is cooked or be cooked to flood rice 2cm, spreads out cooling, treats that temperature is cold
But to room temperature, distiller's yeast is added, is mixed thoroughly with rice, be fitted into sealing and fermenting 5 days in jar fermenter；
2）It is prepared by blended fruit juice：
A. selected fresh, full, without worm and without decayed fruit ripe pawpaw fruit, cleans up, and drains away the water, and peels；Pawpaw is cut
Half, pawpaw seeds are taken out, pawpaw is thinly sliced；
B. select that color is good, full grains mushroom mas really, clear water wash clean is used on sieve plate；Blueberry is cleaned up, is drained the water
Point；
C. papaya tablet, mushroom ma fruit and blueberry are well mixed, add white granulated sugar and drinking water, juice is squeezed into juice extractor, must mixed
Fruit juice；
3）Fermentation：
A. primary fermentation：By blended fruit juice and saccharomycete mixed fermentation, the pH value of regulation system is close to carry out primary fermentation after 3.0
Seal ferment 7 days, keeps the temperature of jar fermenter at 25 DEG C, is spaced stirring in 2 days once, stirs, and is filtered after fermentation ends, filter residue
It is yeast slag, filtrate is primary fermentation liquid；
B. after fermentation：The primary fermentation liquid that primary fermentation is obtained is put into sealing and fermenting 15 days in jar fermenter, the temperature of jar fermenter is kept
Degree is filtered under the conditions of 25 DEG C after fermentation ends, obtains filtrate for secondary fermentation liquid and yeast slag；
C. ageing：The secondary fermentation liquid that after fermentation is obtained is put into jar fermenter and seals ageing 3 months, keep fermentation cylinder temperature
At 15 DEG C, schlempe sinks to clarifying naturally, obtains blueberry mushroom ma's composite wine stoste；
4）It is sterilized and filling：
By blueberry mushroom ma's composite wine stoste of above-mentioned acquisition through 80 DEG C of sterilizations, 10min is kept, after sterilization terminates, treat natural cooling
To normal temperature, bottling obtains finished product.
Embodiment 2
Raw material：Blueberry 60kg, mushroom ma 80kg, pawpaw 50kg, white granulated sugar 35kg, drinking water 80kg and saccharomycete 8kg, described ferment
Female bacterium is prepared from by 99% rice and 1% distiller's yeast, and its preparation method is as follows：
1）It is prepared by saccharomycete：
Rice soaks 60min, and the amount for adding water is cooked or be cooked to flood rice 3cm, spreads out cooling, treats that temperature is cold
But to room temperature, distiller's yeast is added, is mixed thoroughly with rice, be fitted into sealing and fermenting 10 days in jar fermenter；
2）It is prepared by blended fruit juice：
A. selected fresh, full, without worm and without decayed fruit ripe pawpaw fruit, cleans up, and drains away the water, and peels；Pawpaw is cut
Half, pawpaw seeds are taken out, pawpaw is thinly sliced；
B. select that color is good, full grains mushroom mas really, clear water wash clean is used on sieve plate；Blueberry is cleaned up, is drained the water
Point；
C. papaya tablet, mushroom ma fruit and blueberry are well mixed, add white granulated sugar and drinking water, juice is squeezed into juice extractor, must mixed
Fruit juice；
3）Fermentation：
A. primary fermentation：By blended fruit juice and saccharomycete mixed fermentation, the pH value of regulation system is close to carry out primary fermentation after 4.5
Seal ferment 10 days, keeps the temperature of jar fermenter at 18 DEG C, is spaced stirring in 3 days once, stirs, and is filtered after fermentation ends, filter
Slag is yeast slag, and filtrate is primary fermentation liquid；
B. after fermentation：The primary fermentation liquid that primary fermentation is obtained is put into sealing and fermenting 20 days in jar fermenter, the temperature of jar fermenter is kept
Degree is filtered under the conditions of 20 DEG C after fermentation ends, obtains filtrate for secondary fermentation liquid and yeast slag；
C. ageing：The secondary fermentation liquid that after fermentation is obtained is put into jar fermenter and seals ageing 5 months, keep fermentation cylinder temperature
At 10 DEG C, schlempe sinks to clarifying naturally, obtains blueberry mushroom ma's composite wine stoste；
4）It is sterilized and filling：
By blueberry mushroom ma's composite wine stoste of above-mentioned acquisition through 65 DEG C of sterilizations, 15min is kept, after sterilization terminates, treat natural cooling
To normal temperature, bottling obtains finished product.
Embodiment 3
Raw material：Blueberry 50kg, mushroom ma 70kg, pawpaw 40kg, white granulated sugar 30kg, drinking water 70kg and saccharomycete 5kg, described ferment
Female bacterium is prepared from by 99% rice and 1% distiller's yeast, and its preparation method is as follows：
1）It is prepared by saccharomycete：
Rice soaks 50min, and the amount for adding water is cooked or be cooked to flood rice 3cm, spreads out cooling, treats that temperature is cold
But to room temperature, distiller's yeast is added, is mixed thoroughly with rice, be fitted into sealing and fermenting 8 days in jar fermenter；
2）It is prepared by blended fruit juice：
A. selected fresh, full, without worm and without decayed fruit ripe pawpaw fruit, cleans up, and drains away the water, and peels；Pawpaw is cut
Half, pawpaw seeds are taken out, pawpaw is thinly sliced；
B. select that color is good, full grains mushroom mas really, clear water wash clean is used on sieve plate；Blueberry is cleaned up, is drained the water
Point；
C. papaya tablet, mushroom ma fruit and blueberry are well mixed, add white granulated sugar and drinking water, juice is squeezed into juice extractor, must mixed
Fruit juice；
3）Fermentation：
A. primary fermentation：By blended fruit juice and saccharomycete mixed fermentation, the pH value of regulation system is close to carry out primary fermentation after 4.0
Seal ferment 8 days, keeps the temperature of jar fermenter at 20 DEG C, is spaced stirring in 2 days once, stirs, and is filtered after fermentation ends, filter residue
It is yeast slag, filtrate is primary fermentation liquid；
B. after fermentation：The primary fermentation liquid that primary fermentation is obtained is put into sealing and fermenting 18 days in jar fermenter, the temperature of jar fermenter is kept
Degree is filtered under the conditions of 23 DEG C after fermentation ends, obtains filtrate for secondary fermentation liquid and yeast slag；
C. ageing：The secondary fermentation liquid that after fermentation is obtained is put into jar fermenter and seals ageing 4 months, keep fermentation cylinder temperature
At 13 DEG C, schlempe sinks to clarifying naturally, obtains blueberry mushroom ma's composite wine stoste；
4）It is sterilized and filling：
By blueberry mushroom ma's composite wine stoste of above-mentioned acquisition through 70 DEG C of sterilizations, 13min is kept, after sterilization terminates, treat natural cooling
To normal temperature, bottling obtains finished product.
Claims (4)
1. a kind of blueberry mushroom ma's composite wine, it is characterised in that be made up of the raw material of following weight portion：Blueberry 30-60 parts, mushroom ma
50-80 parts, pawpaw 30-50 parts, white granulated sugar 20-35 parts, drinking water 50-80 parts and saccharomycete 3-8 parts；
Described saccharomycete is prepared from by 99% rice and 1% distiller's yeast；
The making step of blueberry mushroom ma's composite wine is as follows：
1）It is prepared by saccharomycete：
Rice soaks 30-60min, and the amount for adding water is cooked or be cooked to flood rice 2-3cm, spreads out cooling, treats temperature
Degree is cooled to room temperature, adds distiller's yeast, is mixed thoroughly with rice, is fitted into sealing and fermenting 5-10 days in jar fermenter；
2）It is prepared by blended fruit juice：
A. selected fresh, full, without worm and without decayed fruit ripe pawpaw fruit, cleans up, and drains away the water, and peels；Pawpaw is cut
Half, pawpaw seeds are taken out, pawpaw is thinly sliced；
B. select that color is good, full grains mushroom mas really, clear water wash clean is used on sieve plate；Blueberry is cleaned up, is drained the water
Point；
C. papaya tablet, mushroom ma fruit and blueberry are well mixed, add white granulated sugar and drinking water, juice is squeezed into juice extractor, must mixed
Fruit juice；
3）Fermentation：
A. primary fermentation：By blended fruit juice and saccharomycete mixed fermentation, the pH value of regulation system after 3.0-4.5 to carry out primary hair
Ferment, sealing and fermenting 7-10 days keeps the temperature of jar fermenter at 18-25 DEG C, is spaced stirring in 2-3 days once, stirs, fermentation knot
Filtered after beam, filter residue is yeast slag, filtrate is primary fermentation liquid；
B. after fermentation：The primary fermentation liquid that primary fermentation is obtained is put into sealing and fermenting 15-20 days in jar fermenter, holding jar fermenter
Temperature is filtered under the conditions of 20-25 DEG C after fermentation ends, obtains filtrate for secondary fermentation liquid and yeast slag；
C. ageing：The secondary fermentation liquid that after fermentation is obtained is put into and is sealed in jar fermenter ageing 3-5 month, keep temperature in jar fermenter
At 10-15 DEG C, schlempe sinks to clarifying degree naturally, obtains blueberry mushroom ma's composite wine stoste；
4）It is sterilized and filling：
By blueberry mushroom ma's composite wine stoste of above-mentioned acquisition through 65-80 DEG C of sterilization, 10-15min is kept, after sterilization terminates, treated certainly
Normal temperature so is cooled to, is bottled, obtain finished product.
2. blueberry mushroom ma's composite wine according to claim 1, it is characterised in that described drinking water is previously heated to 100-
105 DEG C, 2-5min is kept, after naturally cool to room temperature, as the water source in the compound liquor method for making of blueberry mushroom ma.
3. blueberry mushroom ma's composite wine according to claim 1, it is characterised in that the 7-8 days primary fermentation time, fermentation temperature
18-20 DEG C of degree.
4. blueberry mushroom ma's composite wine according to claim 1, it is characterised in that the 15-18 days after fermentation time, fermentation
22-23 DEG C of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611205159.2A CN106701418A (en) | 2016-12-23 | 2016-12-23 | Blueberry physalis pubescens compound wine and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611205159.2A CN106701418A (en) | 2016-12-23 | 2016-12-23 | Blueberry physalis pubescens compound wine and preparing method thereof |
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| Publication Number | Publication Date |
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| CN106701418A true CN106701418A (en) | 2017-05-24 |
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| CN201611205159.2A Withdrawn CN106701418A (en) | 2016-12-23 | 2016-12-23 | Blueberry physalis pubescens compound wine and preparing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106978306A (en) * | 2017-05-27 | 2017-07-25 | 东北农业大学 | A kind of preparation method of straw berry tomato ice wine |
-
2016
- 2016-12-23 CN CN201611205159.2A patent/CN106701418A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106978306A (en) * | 2017-05-27 | 2017-07-25 | 东北农业大学 | A kind of preparation method of straw berry tomato ice wine |
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Application publication date: 20170524 |
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