CN106701434A - Pitaya flower chrysanthemum health preservation glutinous rice wine and preparation method thereof - Google Patents
Pitaya flower chrysanthemum health preservation glutinous rice wine and preparation method thereof Download PDFInfo
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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- A61K36/18—Magnoliophyta (angiosperms)
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- 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)
- A61K36/82—Theaceae (Tea family), e.g. camellia
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Abstract
The invention discloses pitaya flower chrysanthemum health preservation glutinous rice wine and a preparation method thereof. The preparation method comprises the following steps of: step one. stirring pitaya flowers and chrysanthemums at a high speed, and carrying out supersonic wave and enzymolysis treatment at a lower temperature and a high temperature to obtain mixed flower juice; step two. grinding glutinous rice and maize into slurry, magnetizing the slurry, and then fermenting the slurry to obtain primary fermentation liquor; and step three. fermenting the primary fermentation liquor and the mixed flower juice for 2-5 days, then sterilizing, accelerating maturity by adopting supersonic waves, and carrying out centrifugal filtration to extract supernatant liquid to obtain pitaya flower chrysanthemum health preservation glutinous rice wine. The pitaya flower chrysanthemum health preservation glutinous rice wine prepared by the method has the healthcare effects of dispelling wind, clearing heat, improving eyesight and relieving internal heat or fever. The preparation method has the beneficial effects that after passing an electromagnetic field, a fermentation base material carries electric charges, the fermentation efficiency of ethyl alcohol is improved, and the fermentation time of wine is greatly shortened.
Description
Technical field
The present invention relates to glutinous rice wine manufacture technology field, and in particular to a kind of Pitaya Flower chrysanthemum health glutinous rice wine and its system
Preparation Method.
Background technology
With the improvement of living standards, requirement more and more higher of the people to food, food is not required nothing more than has good mouth
Taste, it is also desirable to have the functions such as nutrition, health care.A kind of upsurge of edible fresh flowers is risen in the world in recent years.Many fresh flowers are all
Containing various efficient bio-active materials that can strengthen human body constitution, there is great advantage to health.Therefore, exploitation fresh flower is treated
Effect food, functional food have broad prospects.
Pitaya Flower is nutritious, rich in sugar, organic acid, dietary fiber, protein and multivitamin, dietary fiber
Up to 17.4%, protein is 15.0% to content.Pitaya Flower contains the minerals such as phosphorus, potassium, calcium, magnesium, zinc, iron and the selenium of human body needs
Element, wherein relatively being enriched with potassium, magnesium, phosphorus and calcium content.Pitaya Flower contains the significant nutriment of a large amount of drug effects and therapeutic
Material, flower and stem possess the mucus of uniqueness because osmotic pressure is extremely low, wherein containing the significant nutritional substance of a large amount of drug effects and
Therapeutic substance, the development of phosphorus in petal to brain and bone has facilitation；Crude fibre has acceleration cholesterol degradation "
Increasing enterocinesia " prevents the functions such as constipation, Pitaya Flower can be right with auxiliary treatment bronchitis " Neck lymphatic tuberculosis " pulmonary tuberculosis
The development of brain bone has facilitation；In addition, Pitaya Flower also has functions that improving eyesight, fall fire, there is preventing hypertension to make
With.
Chrysanthemum is feverfew.Chrysanthemum Chrysanthemum morifolium Ramat squama support chrysanthemums dry cephaloid
Sequence, is Chinese conventional Chinese medicine, with dispelling wind, heat-clearing, improving eyesight, removing toxic substances the effect of.Primary treatment headache, dizziness, hot eyes, ambition are tired of
The diseases such as heat, furunculosis, pyogenic infections.Modern pharmacological research shows that chrysanthemum has treatment coronary heart disease, reduces blood pressure, prevent high fat of blood, resist
Bacterium, antiviral, anti-inflammatory, anti-ageing various pharmacological activity of waiting for a long time.Chinese Chrysanthemum morifolium commercially has eight big main flow merchandise resourceses, point
Not Wei Hang Ju, Bo chrysanthemum, tribute chrysanthemum, chu chrysanthemum, Qi Ju, bosom chrysanthemum, Ji chrysanthemum, Huang Ju, and《Chinese Pharmacopoeia》I portions (version in 2000) are according to chrysanthemum
The place of production and the difference of processing method, have recorded Bo chrysanthemum, chu chrysanthemum, tribute chrysanthemum and Hang Ju four strains.Chrysanthemum is medicinal and edible plant, state
It is inside and outside it is classified, is identified, chemistry, the aspect such as clinic, pharmacology have been reported that, existing only just both at home and abroad to chrysanthemum chemical composition and
Pharmacology activity research is made one and is summarized.Chrysanthemum contains stachydrine, wooden grass glycoside, cosmosiin, gland fat purine, choline, glycoside
Deng composition, it is especially enriched in being mainly the materials such as chrysanthanone, borneol, borneol caproate in volatile oil, and oil.Efficacy effect aspect,
Property is sweet, be slightly cold, and has functions that dissipate wind-heat, flat liver improving eyesight, disappears and cough analgesic, for treating dizziness of having a headache, red eye, swell pain, wind-heat sense
The illness effect is significant such as emit, cough, also having functions that to refresh the mind.
Certain achievement is achieved about the related wine developmental research of chrysanthemum at present, current chrysanthemum wine is usually direct
By chrysanthemum directly with glutinous rice and distiller's yeast mixed fermentation, the nutritional ingredient of such chrysanthemum is difficult to penetrate into glutinous rice wine, next to that will
Chrysanthemum is directly dipped into height alcohol, it is difficult to the nutriment in chrysanthemum is separated out the good chrysanthemum wine of effect is obtained, while
The food development research of Pitaya Flower focuses primarily upon the aspects such as beverage, vinegar, cake, soup, in terms of having no with Pitaya Flower wine brewing
Relevant report.Therefore, research and develop it is a kind of possess the alcohol of glutinous rice wine and plentiful, possess again Pitaya Flower, the color and luster local flavor of chrysanthemum,
Nutritious flowers health glutinous rice wine becomes critically important.
The content of the invention
It is an object of the invention to solve the above problems, and provide a kind of Pitaya Flower chrysanthemum health glutinous rice wine and its system
Preparation Method；
The present invention provide technical scheme be：
A kind of preparation method of Pitaya Flower chrysanthemum health glutinous rice wine, comprises the following steps：
Step 1, Pitaya Flower and chrysanthemum are cleaned up after, be well mixed add etc. weight water, entered using mixer
After row high-speed stirred 1 hour, processed 0.5-1 hours under conditions of pressure is 2-10Mpa, ultrasonication 1 hour adds lemon
PH is adjusted to 3-5 by lemon acid, and vacuum filtration obtains mixing colored juice after adding cellulase to stand 2-3 hours, its cellulase
Addition be the 0.5-1% of Pitaya Flower and chrysanthemum gross weight；
Step 2, by glutinous rice and corn according to weight compare 10: 1-2 mix after, add and mix described in step 1 flower juice immersion
After 3-4 hours, it is put into grinder and wears into water slurry, after being cooled to 40-50 DEG C after water slurry is boiled, 1-2 is placed by electromagnetic field
After hour, high activity dried yeast is added, fermented 2-4 days, obtain primary fermentation liquid, wherein the addition of the mixing flower juice is equal to
Glutinous rice and corn gross weight, the high activity dried yeast addition are the 1-5% of mixing flower juice weight, and electromagnetic field intensity is
2000-4000Gs；
Step 3, by primary fermentation liquid with mix flower juice by weight 1: 1 mixing after, add 1% weight 100 mesh green tea powders,
Add sucrose regulation pol to be 35-45 DEG C in temperature after 5-10%, after fermenting 3-7 days, after sterilizing, urge old using ultrasonic wave,
Urge it is old after, centrifugal filtration extract supernatant obtain the Pitaya Flower chrysanthemum health glutinous rice wine.
Preferably, Pitaya Flower mixes with chrysanthemum by weight 3: 2 in step 1.
Preferably, the rotating speed of step 1 high speed stirring is 2000-5000rmp.
Preferably, ultrasonication in step 1, ultrasonic frequency is 100-200kHz, and ultrasonic power is 40-60W,
Treatment temperature is 20-25 DEG C.
Preferably, in step 1, before treatment under conditions of pressure is 2-10Mpa 0.5-1 hours, it is additionally included in temperature
To be placed 1-2 hours under the conditions of 0-4 DEG C.
Preferably, step 1 also includes that mixing flower juice is put into evaporation gyroscope is concentrated, and is concentrated into original volume
1/2-1/3。
Preferably, ultrasonic wave urges old in step 3, and ultrasonic frequency is 40-60kHz, and ultrasonic power is 40-60W, place
The reason time is 10-20min, and treatment temperature is 25-28 DEG C.
Pitaya Flower chrysanthemum health glutinous rice obtained in a kind of preparation method of described Pitaya Flower chrysanthemum health glutinous rice wine
Wine.
Beneficial effects of the present invention are as follows：
Firstth, preparation method of the invention rationally utilizes Pitaya Flower and chrysanthemum, glutinous rice wine, and scientific matching is of the invention
Preparation method by Pitaya Flower with obtain mixing colored juice after chrysanthemum high-speed stirred, ultrasonic wave and enzymolysis processing so that in flowers
Nutriment be not destroyed, can be effectively retained the nutriment of flower procyanidins etc., then with glutinous rice and the primary hair of corn
Zymotic fluid mixed fermentation also added green tea powder in this process into flowers glutinous rice wine, has containing Tea Polyphenols in green tea powder and surpasses
Strong antioxidation so that mixing flower juice reduces the oxidation of nutriment in the process fermented, while by mixed fermentation
The nutriment in wine is easily absorbed by the body afterwards, not only remains the nutriment in flowers, while have the delicate fragrance of glutinous rice wine,
So that Pitaya Flower chrysanthemum health glutinous rice wine plays dispelling wind, heat-clearing, improving eyesight, the health-care efficacy of removing toxic substances, and making side of the invention
Method improves the fermentation efficiency of alcohol by causing that fermentation base-material carries electric charge after electromagnetic field, substantially reduces the fermentation time of wine；
Secondth, the Pitaya Flower chrysanthemum health glutinous rice wine that the present invention is provided, by Pitaya Flower, chrysanthemum and glutinous rice by fermentation
Brew is formed, and takes full advantage of the antioxidation activity of Pitaya Flower, phytosterol, vitamin E in Pitaya Flower, polysaccharide, Huang
Ketone etc. all has preferable antioxidation activity, and glutinous rice wine can help blood circulation, enhance metabolism, foster with enriching blood
Face, stimulate the circulation of the blood and cause the muscles and joints to relax, physical fitness and effect for promoting longevity；Chrysanthemum has clearing heat and detoxicating function.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail, to make those skilled in the art's reference say
Bright book word can be implemented according to this.
Embodiment 1
A kind of Pitaya Flower chrysanthemum health glutinous rice wine, its preparation method is comprised the following steps：
Step 1, selection fresh Pitaya Flower and chrysanthemum, after Pitaya Flower and chrysanthemum are cleaned up, are well mixed and add
The water of weight such as enter, after carrying out high-speed stirred 1 hour using mixer, processed 0.5 hour under conditions of pressure is 2Mpa, surpass
Sonicated 1 hour, adds citric acid that PH is adjusted into 3, and vacuum filtration obtains mixing flower after adding cellulase to stand 2 hours
Juice, the addition of its cellulase is Pitaya Flower and the 0.5% of chrysanthemum gross weight；
Step 2, by glutinous rice and corn according to weight compare 10: 1 mix after, add and mix described in step 1 flower juice immersion 3 small
Shi Hou, is put into grinder and wears into water slurry, after 40 DEG C are cooled to after water slurry is boiled, after electromagnetic field is placed 1 hour, adds
High activity dried yeast, ferments 2 days, obtains primary fermentation liquid, wherein the addition of the mixing flower juice is total with corn equal to glutinous rice
Weight, the high activity dried yeast addition is the 1-5% of mixing flower juice weight, and electromagnetic field intensity is 2000Gs；
Step 3, by primary fermentation liquid with mix flower juice by weight 1: 1 mixing after, add 1% weight 100 mesh green tea powders,
Add sucrose regulation pol be 5% after, temperature be 35 DEG C, fermentation 3 days after, after sterilizing, urge old using ultrasonic wave, urge it is old after,
Centrifugal filtration is extracted supernatant and obtains the Pitaya Flower chrysanthemum health glutinous rice wine.
Embodiment 2
A kind of Pitaya Flower chrysanthemum health glutinous rice wine, its preparation method is comprised the following steps：
Step 1, select fresh Pitaya Flower and chrysanthemum, after Pitaya Flower and chrysanthemum are cleaned up, Pitaya Flower with
Chrysanthemum is by weight 3: 2 water for being well mixed the weight such as addition, after carrying out high-speed stirred 1 hour using mixer, high-speed stirred
Rotating speed be 2000rmp, temperature be 0 DEG C under the conditions of place 1 hour, pressure be 10Mpa under conditions of process 1 hour, surpass
Sonicated 1 hour, adds citric acid that PH is adjusted into 5, and vacuum filtration obtains mixing flower after adding cellulase to stand 3 hours
Juice, the addition of its cellulase is Pitaya Flower and the 1% of chrysanthemum gross weight, and mixing flower juice is put into evaporation gyroscope enters
Row concentration, is concentrated into the 1/2 of original volume；Ultrasonic frequency is 100kHz, and ultrasonic power is 40W, and treatment temperature is 20 DEG C；
Step 2, by glutinous rice and corn according to weight compare 10: 2 mix after, add and mix described in step 1 flower juice immersion 4 small
Shi Hou, is put into grinder and wears into water slurry, after 50 DEG C are cooled to after water slurry is boiled, after electromagnetic field is placed 2 hours, adds
High activity dried yeast, ferments 4 days, obtains primary fermentation liquid, wherein the addition of the mixing flower juice is total with corn equal to glutinous rice
Weight, the high activity dried yeast addition is the 5% of mixing flower juice weight, and electromagnetic field intensity is 4000Gs；
Step 3, by primary fermentation liquid with mix flower juice by weight 1: 1 mixing after, add 1% weight 100 mesh green tea powders,
Add sucrose regulation pol be 10% after, temperature be 45 DEG C, fermentation 7 days after, after sterilizing, urge old using ultrasonic wave, urge it is old after,
Centrifugal filtration is extracted supernatant and obtains the Pitaya Flower chrysanthemum health glutinous rice wine；Ultrasonic frequency is 40kHz, ultrasonic power
It is 40W, process time is 10min, and treatment temperature is 25 DEG C.
Embodiment 3
A kind of Pitaya Flower chrysanthemum health glutinous rice wine, its preparation method is comprised the following steps：
Step 1, select fresh Pitaya Flower and chrysanthemum, after Pitaya Flower and chrysanthemum are cleaned up, Pitaya Flower with
Chrysanthemum is by weight 3: 2 water for being well mixed the weight such as addition, after carrying out high-speed stirred 1 hour using mixer, high-speed stirred
Rotating speed be 5000rmp, temperature be 4 DEG C under the conditions of place 2 hours, pressure be 10Mpa under conditions of process 1 hour, surpass
Sonicated 1 hour, adds citric acid that PH is adjusted into 4, and vacuum filtration obtains mixing flower after adding cellulase to stand 3 hours
Juice, the addition of its cellulase is Pitaya Flower and the 1% of chrysanthemum gross weight, and mixing flower juice is put into evaporation gyroscope enters
Row concentration, is concentrated into the 1/3 of original volume；Ultrasonic frequency is 200kHz, and ultrasonic power is 60W, and treatment temperature is 25 DEG C；
Step 2, by glutinous rice and corn according to weight compare 10: 2 mix after, add and mix described in step 1 flower juice immersion 4 small
Shi Hou, is put into grinder and wears into water slurry, after 45 DEG C are cooled to after water slurry is boiled, after electromagnetic field is placed 1 hour, adds
High activity dried yeast, ferments 3 days, obtains primary fermentation liquid, wherein the addition of the mixing flower juice is total with corn equal to glutinous rice
Weight, the high activity dried yeast addition is the 4% of mixing flower juice weight, and electromagnetic field intensity is 3500Gs；
Step 3, by primary fermentation liquid with mix flower juice by weight 1: 1 mixing after, add 1% weight 100 mesh green tea powders,
Add sucrose regulation pol be 8% after, temperature be 40 DEG C, fermentation 5 days after, after sterilizing, urge old using ultrasonic wave, urge it is old after,
Centrifugal filtration is extracted supernatant and obtains the Pitaya Flower chrysanthemum health glutinous rice wine；Ultrasonic frequency is 55kHz, ultrasonic power
It is 55W, process time is 15min, and treatment temperature is 26 DEG C.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and implementation method
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (8)
1. a kind of preparation method of Pitaya Flower chrysanthemum health glutinous rice wine, it is characterised in that comprise the following steps：
Step 1, Pitaya Flower and chrysanthemum are cleaned up after, be well mixed add etc. weight water, height is carried out using mixer
After speed stirring 1 hour, processed 0.5-1 hours under conditions of pressure is 2-10Mpa, ultrasonication 1 hour adds citric acid
PH is adjusted to 3-5, vacuum filtration obtains mixing colored juice after adding cellulase to stand 2-3 hours, its cellulase adds
Dosage is the 0.5-1% of Pitaya Flower and chrysanthemum gross weight；
Step 2, by glutinous rice and corn according to weight compare 10: 1-2 mix after, add and mix described in step 1 flower juice immersion 3-4 small
Shi Hou, is put into grinder and wears into water slurry, after being cooled to 40-50 DEG C after water slurry is boiled, is placed 1-2 hours by electromagnetic field
Afterwards, high activity dried yeast is added, is fermented 2-4 days, obtain primary fermentation liquid, wherein the addition of the mixing flower juice is equal to glutinous rice
With corn gross weight, the high activity dried yeast addition is the 1-5% of mixing flower juice weight, and electromagnetic field intensity is 2000-
4000Gs；
Step 3, by primary fermentation liquid with mix flower juice by weight 1: 1 mixing after, add 1% weight 100 mesh green tea powders, add
Sucrose regulation pol after fermenting 3-7 days, after sterilizing, urges old to be 35-45 DEG C in temperature after 5-10% using ultrasonic wave, urges old
Afterwards, centrifugal filtration is extracted supernatant and obtains the Pitaya Flower chrysanthemum health glutinous rice wine.
2. the preparation method of Pitaya Flower chrysanthemum health glutinous rice wine as claimed in claim 1, it is characterised in that step 1 moderate heat
Long Guohua mixes with chrysanthemum by weight 3: 2.
3. the preparation method of Pitaya Flower chrysanthemum health glutinous rice wine as claimed in claim 1, it is characterised in that high in step 1
The rotating speed of speed stirring is 2000-5000rmp.
4. the preparation method of Pitaya Flower chrysanthemum health glutinous rice wine as claimed in claim 1, it is characterised in that surpass in step 1
Sonicated, ultrasonic frequency is 100-200kHz, and ultrasonic power is 40-60W, and treatment temperature is 20-25 DEG C.
5. the preparation method of Pitaya Flower chrysanthemum health glutinous rice wine as claimed in claim 1, it is characterised in that in step 1,
Before pressure under conditions of 2-10Mpa to process 0.5-1 hours, temperature is additionally included in be placed 1-2 hours under the conditions of 0-4 DEG C.
6. the preparation method of Pitaya Flower chrysanthemum health glutinous rice wine as claimed in claim 1, it is characterised in that step 1 is also wrapped
Include will mixing flower juice be put into evaporation gyroscope concentrated, be concentrated into the 1/2-1/3 of original volume.
7. the preparation method of Pitaya Flower chrysanthemum health glutinous rice wine as claimed in claim 1, it is characterised in that surpass in step 3
Sound wave urges old, and ultrasonic frequency is 40-60kHz, and ultrasonic power is 40-60W, and process time is 10-20min, treatment temperature
It is 25-28 DEG C.
8. flue obtained in a kind of preparation method of the Pitaya Flower chrysanthemum health glutinous rice wine as described in any in 1-7 such as claim
Fruit flower chrysanthemum health glutinous rice wine.
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| CN201710096694.7A CN106701434A (en) | 2017-02-22 | 2017-02-22 | Pitaya flower chrysanthemum health preservation glutinous rice wine and preparation method thereof |
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| CN201710096694.7A CN106701434A (en) | 2017-02-22 | 2017-02-22 | Pitaya flower chrysanthemum health preservation glutinous rice wine and preparation method thereof |
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| EP2305048B1 (en) * | 2008-06-25 | 2016-01-13 | Ogawa & Co., Ltd. | Taste-improving agent for potassium salt or potassium salt-containing food or drink |
| CN106085729A (en) * | 2016-08-25 | 2016-11-09 | 中国热带农业科学院农产品加工研究所 | A kind of Fructus Ananadis comosi sticky rice wine and preparation method thereof |
| CN106071552A (en) * | 2016-06-23 | 2016-11-09 | 曾凡跃 | A kind of Pitaya Flower, Flos Rosae Rugosae composite beverage and preparation method thereof |
| CN106234719A (en) * | 2016-09-29 | 2016-12-21 | 芜湖市三山区绿色食品产业协会 | A kind of processing technology of Herba Pyrolae Ixeris denticulata dried bean curd |
| CN106281911A (en) * | 2016-08-15 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of Fructus Rhodomyrti blue berry composite health care beverage wine and preparation technology thereof |
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2017
- 2017-02-22 CN CN201710096694.7A patent/CN106701434A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2305048B1 (en) * | 2008-06-25 | 2016-01-13 | Ogawa & Co., Ltd. | Taste-improving agent for potassium salt or potassium salt-containing food or drink |
| CN103892179A (en) * | 2014-03-18 | 2014-07-02 | 岳洪伟 | Five-kernel, flower and grass flour and preparation method thereof |
| CN106071552A (en) * | 2016-06-23 | 2016-11-09 | 曾凡跃 | A kind of Pitaya Flower, Flos Rosae Rugosae composite beverage and preparation method thereof |
| CN106281911A (en) * | 2016-08-15 | 2017-01-04 | 安庆市龙泉生态农林开发有限公司 | A kind of Fructus Rhodomyrti blue berry composite health care beverage wine and preparation technology thereof |
| CN106085729A (en) * | 2016-08-25 | 2016-11-09 | 中国热带农业科学院农产品加工研究所 | A kind of Fructus Ananadis comosi sticky rice wine and preparation method thereof |
| CN106234719A (en) * | 2016-09-29 | 2016-12-21 | 芜湖市三山区绿色食品产业协会 | A kind of processing technology of Herba Pyrolae Ixeris denticulata dried bean curd |
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Application publication date: 20170524 |