CN106867768A - A kind of Pitaya Flower peach blossom health glutinous rice wine and preparation method thereof - Google Patents
A kind of Pitaya Flower peach blossom health glutinous rice wine and preparation method thereof Download PDFInfo
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- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
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- A61K36/88—Liliopsida (monocotyledons)
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Abstract
The invention discloses a kind of Pitaya Flower peach blossom health glutinous rice wine and preparation method thereof, preparation method of the invention is comprised the following steps：Step 1, by Pitaya Flower with obtain mixing colored juice after peach blossom high-speed stirred, ultrasonic wave and enzymolysis processing；Step 2, glutinous rice and malt are obtained into primary fermentation liquid by fermentation；Step 3, by primary fermentation liquid with mix flower juice ferment 25 days after, after sterilizing, urge old using ultrasonic wave, urge it is old after, centrifugal filtration extract supernatant obtain the Pitaya Flower peach blossom health glutinous rice wine；Preparation method of the invention can not only remain the nutriment in flowers, there is the delicate fragrance of glutinous rice wine simultaneously, so that Pitaya Flower peach blossom health glutinous rice wine plays the health-care efficacy of beautifying face and moistering lotion, and preparation method of the invention improves the fermentation efficiency of alcohol, substantially reduces the fermentation time of wine.
Description
Technical field
The present invention relates to glutinous rice wine manufacture technology field, and in particular to a kind of Pitaya Flower peach blossom 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.
Peach blossom is the flower of rose family deciduous tree peach,《Sheng Nong's herbal classic》In mention peach blossom have made us color it
Effect.Modern pharmacology research proves to contain the active chemicals such as multivitamin and trace element in peach blossom, can dredge warp
Network, expansion end slightly capillary, improve blood circulation, promote skin-nourishing and oxygen supply, profit skin, prevent pigment in skin
Chronic deposition, effectively removes in body surface the effects such as hinder chloasma, freckle, the blackspot of beauty.Research shows, Flos persicae extract
Keratinocyte and fibroblastic cytotoxicity to UV inductions is inhibited, while can be with dose dependent
The erythema for suppressing UV-B inductions is formed.Further, Flos persicae extract can also suppress the skin of UV-B/UV-C inductions into fiber finer
The DNA damage and lipid peroxidation of born of the same parents, and reduce UV-B induction IRC mice ears.Polysaccharide has immunological regulation, resists and swell
The biological effectiveness such as knurl, hypoglycemic and removing free radical.Peach blossom polysaccharide has very high to hydroxyl radical free radical and superoxide anion
Scavenging activity, with whitening, nti-freckle, senile-resistant efficacy.
The wine developmental research of relevant peach blossom correlation at present achieves certain achievement, but food development in Pitaya Flower grinds
Study carefully and focus primarily upon the aspects such as beverage, vinegar, cake, soup, have no with the relevant report in terms of Pitaya Flower wine brewing.Therefore, research is opened
Send out to possess the alcohol of glutinous rice wine and plentiful a kind of, Pitaya Flower, the color and luster local flavor of peach blossom, nutritious flowers health are possessed again 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 peach blossom health glutinous rice wine and its system
Preparation Method；
The present invention provide technical scheme be：
A kind of preparation method of Pitaya Flower peach blossom health glutinous rice wine, comprises the following steps：
Step 1, Pitaya Flower and peach blossom are cleaned up after, be well mixed add etc. weight water, entered using mixer
After row high-speed stirred 1 hour, ultrasonication 1 hour adds citric acid that PH is adjusted into 3-5, adds cellulase to stand 2-3
Vacuum filtration obtains mixing colored juice after hour, and the addition of its cellulase is Pitaya Flower and the 0.5- of peach blossom gross weight
1%：
Step 2, by glutinous rice and malt according to weight compare 10: 1-2 mix after, add and mix described in step 1 flower juice immersion
After 2-3 hours, it is put into grinder and wears into water slurry, high activity dried yeast is added after being cooled to 40-50 DEG C after water slurry is boiled, sends out
Ferment 2-4 days, obtains primary fermentation liquid, wherein the addition of the mixing flower juice is equal to glutinous rice and malt gross weight, it is described high living
Property dry ferment addition be mixing flower juice weight 1-5%；Glutinous rice mixes in proportion with malt, as glutinous rice wine fermentation base-material,
Containing abundant amylase in malt, amylose therein can be converted saccharogenesis, promote alcoholic fermentation, improve alcoholic fermentation rate,
Adding malt simultaneously increases glutinous rice wine taste, and spending juice immersion glutinous rice and malt using mixing, and wear into Rice ＆ peanut milk can promote starch
Fermentation, promote alcohol quickly to be formed, shorten fermentation time；
Step 3, by primary fermentation liquid with mix flower juice by weight 1: 1 mixing after, add sucrose regulation pol be 5-
After 10%, temperature be 35-45 DEG C, fermentation 3-7 days after, after sterilizing, urge old using ultrasonic wave, urge it is old after, centrifugal filtration extraction
Supernatant obtains the Pitaya Flower peach blossom health glutinous rice wine.
Preferably, Pitaya Flower mixes with peach blossom by weight 1: 1 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, 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 peach blossom health glutinous rice obtained in a kind of preparation method of described Pitaya Flower peach blossom 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 peach blossom, glutinous rice wine, and scientific matching is of the invention
Preparation method by Pitaya Flower with obtain mixing colored juice after peach blossom 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 malt
Zymotic fluid mixed fermentation is easily absorbed by the body into flowers glutinous rice wine by the nutriment in wine after mixed fermentation, not only remains
Nutriment in flowers, while there is the delicate fragrance of glutinous rice wine so that Pitaya Flower peach blossom health glutinous rice wine plays beautifying face and moistering lotion
Health-care efficacy, and preparation method of the invention improve alcohol fermentation efficiency, substantially reduce the fermentation time of wine；
Secondth, the Pitaya Flower peach blossom health glutinous rice wine that the present invention is provided, by Pitaya Flower, peach blossom and glutinous rice by fermentation
Brew is formed, and takes full advantage of the antioxidation activity of Pitaya Flower, peach blossom, two kinds spend in all rich in Polyphenols, such compound
DPPH free radicals and hydroxy radical can be preferably removed, it has synergy with the vitamin C in spending, and makes the flowers health
Glutinous rice wine has more preferable antioxidation activity；Peach blossom contains Kaempferol, perfume (or spice), beans essence, trifolin and the nutrition such as vitamin A, B, C
Material.These material energy expansion of blood vessels, promotion of blood circulation, skin of moistening improves blood circulation, promotes skin-nourishing and oxygen supply,
The lipofuscin element of promotion human senility is accelerated excretion, melanin chronic deposition in skin is prevented, so as to effectively prevent
Vegetable protein and the amino acid in free state are also rich in chloasma, freckle, blackspot, flowering peach, are easily absorbed by the skin, to anti-
Control dry skin, coarse and wrinkle etc. effectively, can also strengthen the resistance against diseases of skin, so as to prevent and treat skin disease, seborrhea,
Suppurative dermatitis, scurvy etc., it is of great advantage to skin.Phytosterol, vitamin E, polysaccharide, flavonoids in Pitaya Flower etc.
All there is preferable antioxidation activity, glutinous rice wine can help blood circulation, enhance metabolism, with blood-enriching face-nourishing, relaxing muscles and tendons
Active, physical fitness and the effect promoted longevity.Triplicity is together so that the flowers health glutinous rice wine is more for beauty
Effect of beauty treatment.
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 peach blossom health glutinous rice wine, its preparation method is comprised the following steps：
Step 1, fresh intact Pitaya Flower and peach blossom are selected, after Pitaya Flower and peach blossom are cleaned up, mixing is equal
The water of the weight such as even addition, after carrying out high-speed stirred 1 hour using mixer, ultrasonication 1 hour adds citric acid by PH
3 are adjusted to, vacuum filtration obtains mixing colored juice after adding cellulase to stand 2 hours, and the addition of its cellulase is fire
Long Guohua and the 0.5% of peach blossom gross weight；
Step 2, by glutinous rice and malt according to weight compare 10: 1 mix after, add and mix described in step 1 flower juice immersion 2 small
Shi Hou, is put into grinder and wears into water slurry, and high activity dried yeast is added after 40 DEG C are cooled to after water slurry is boiled, and is fermented 2 days, is obtained
To primary fermentation liquid, wherein the addition of the mixing flower juice is equal to glutinous rice and malt gross weight, the high activity dried yeast adds
Dosage is the 1% of mixing flower juice weight；Glutinous rice mixes in proportion with malt, as glutinous rice wine fermentation base-material, containing rich in malt
Rich amylase, can convert saccharogenesis by amylose therein, promote alcoholic fermentation, improve alcoholic fermentation rate, while adding malt
Increase glutinous rice wine taste, soaking glutinous rice and malt using mixing flower juice, and wear into Rice ＆ peanut milk can promote the fermentation of starch, promote wine
Smart quick formation, shortens fermentation time；
Step 3, by primary fermentation liquid with mix flower juice by weight 1: 1 mixing after, add sucrose regulation pol be 5%
Afterwards, temperature be 35 DEG C, fermentation 3 days after, after sterilizing, urge old using ultrasonic wave, urge it is old after, centrifugal filtration extract supernatant obtain
The Pitaya Flower peach blossom health glutinous rice wine.
Embodiment 2
A kind of Pitaya Flower peach blossom health glutinous rice wine, its preparation method is comprised the following steps：
Step 1, fresh intact Pitaya Flower and peach blossom are selected, after Pitaya Flower and peach blossom are cleaned up, dragon fruit
Flower is with peach blossom by weight 1: 1 water for being well mixed the weight such as addition, after carrying out high-speed stirred 1 hour using mixer, high speed
The rotating speed of stirring is 2000rmp, and ultrasonication 1 hour adds citric acid that PH is adjusted into 5, adds cellulase to stand 3 small
When after vacuum filtration obtain mixing colored juice, the addition of its cellulase is Pitaya Flower and the 1% of peach blossom gross weight, ultrasound
Wave frequency rate, is 100kHz, and ultrasonic power is 40W, and treatment temperature is 20 DEG C；Also include for mixing flower juice being put into evaporation gyroscope
Concentrated, be concentrated into the 1/2 of original volume；
Step 2, by glutinous rice and malt according to weight compare 10: 2 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, and high activity dried yeast is added after 50 DEG C are cooled to after water slurry is boiled, and is fermented 4 days, is obtained
To primary fermentation liquid, wherein the addition of the mixing flower juice is equal to glutinous rice and malt gross weight, the high activity dried yeast adds
Dosage is the 5% of mixing flower juice weight；Glutinous rice mixes in proportion with malt, as glutinous rice wine fermentation base-material, containing rich in malt
Rich amylase, can convert saccharogenesis by amylose therein, promote alcoholic fermentation, improve alcoholic fermentation rate, while adding malt
Increase glutinous rice wine taste, soaking glutinous rice and malt using mixing flower juice, and wear into Rice ＆ peanut milk can promote the fermentation of starch, promote wine
Smart quick formation, shortens fermentation time；
Step 3, by primary fermentation liquid with mix flower juice by weight 1: 1 mixing after, add sucrose regulation pol be 10%
Afterwards, it is 45 DEG C in temperature, after fermenting 7 days, after sterilizing, urges old using ultrasonic wave, ultrasonic frequency is 40kHz, ultrasonic power
Be 40W, process time is 10min, treatment temperature is 25 DEG C, urge it is old after, centrifugal filtration is extracted supernatant and obtains the dragon fruit
Flower peach blossom health glutinous rice wine.
Embodiment 3
A kind of Pitaya Flower peach blossom health glutinous rice wine, its preparation method is comprised the following steps：
Step 1, fresh intact Pitaya Flower and peach blossom are selected, after Pitaya Flower and peach blossom are cleaned up, dragon fruit
Flower is with peach blossom by weight 1: 1 water for being well mixed the weight such as addition, after carrying out high-speed stirred 1 hour using mixer, high speed
The rotating speed of stirring is 5000rmp, and ultrasonication 1 hour adds citric acid that PH is adjusted into 4, adds cellulase to stand 3 small
When after vacuum filtration obtain mixing colored juice, the addition of its cellulase is Pitaya Flower and the 1% of peach blossom gross weight, ultrasound
Wave frequency rate, is 200kHz, and ultrasonic power is 60W, and treatment temperature is 25 DEG C；Also include for mixing flower juice being put into evaporation gyroscope
Concentrated, be concentrated into the 1/3 of original volume；
Step 2, by glutinous rice and malt according to weight compare 10: 2 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, and high activity dried yeast is added after 50 DEG C are cooled to after water slurry is boiled, and is fermented 4 days, is obtained
To primary fermentation liquid, wherein the addition of the mixing flower juice is equal to glutinous rice and malt gross weight, the high activity dried yeast adds
Dosage is the 4% of mixing flower juice weight；Glutinous rice mixes in proportion with malt, as glutinous rice wine fermentation base-material, containing rich in malt
Rich amylase, can convert saccharogenesis by amylose therein, promote alcoholic fermentation, improve alcoholic fermentation rate, while adding malt
Increase glutinous rice wine taste, soaking glutinous rice and malt using mixing flower juice, and wear into Rice ＆ peanut milk can promote the fermentation of starch, promote wine
Smart quick formation, shortens fermentation time；
Step 3, by primary fermentation liquid with mix flower juice by weight 1: 1 mixing after, add sucrose regulation pol be 8%
Afterwards, it is 40 DEG C in temperature, after fermenting 5 days, after sterilizing, urges old using ultrasonic wave, ultrasonic frequency is 60kHz, ultrasonic power
Be 60W, process time is 20min, treatment temperature is 28 DEG C, urge it is old after, centrifugal filtration is extracted supernatant and obtains the dragon fruit
Flower peach blossom health glutinous rice wine.
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 (7)
1. a kind of preparation method of Pitaya Flower peach blossom health glutinous rice wine, it is characterised in that comprise the following steps：
Step 1, Pitaya Flower and peach blossom are cleaned up after, be well mixed add etc. weight water, height is carried out using mixer
After speed stirring 1 hour, ultrasonication 1 hour adds citric acid that PH is adjusted into 3-5, adds cellulase to stand 2-3 hours
Vacuum filtration obtains mixing colored juice afterwards, and the addition of its cellulase is Pitaya Flower and the 0.5-1% of peach blossom gross weight；
Step 2, by glutinous rice and malt according to weight compare 10: 1-2 mix after, add and mix described in step 1 flower juice immersion 2-3 small
Shi Hou, is put into grinder and wears into water slurry, and high activity dried yeast is added after being cooled to 40-50 DEG C after water slurry is boiled, and ferment 2-4
My god, primary fermentation liquid is obtained, wherein the addition of the mixing flower juice is equal to glutinous rice and malt gross weight, the dry ferment of high activity
Female addition is the 1-5% of mixing flower juice weight；
Step 3, by primary fermentation liquid with mix flower juice by weight 1: 1 mixing after, add sucrose regulation pol be 5-10% after,
Temperature be 35-45 DEG C, fermentation 3-7 days after, after sterilizing, urge old using ultrasonic wave, urge it is old after, centrifugal filtration extraction supernatant obtain
To the Pitaya Flower peach blossom health glutinous rice wine.
2. the preparation method of Pitaya Flower peach blossom health glutinous rice wine as claimed in claim 1, it is characterised in that step 1 moderate heat
Long Guohua mixes with peach blossom by weight 1: 1.
3. the preparation method of Pitaya Flower peach blossom 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 peach blossom 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 peach blossom 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.
6. the preparation method of Pitaya Flower peach blossom 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.
7. flue obtained in a kind of preparation method of the Pitaya Flower peach blossom health glutinous rice wine as described in any in 1-6 such as claim
Fruit flower peach blossom health glutinous rice wine.
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| CN201710096695.1A CN106867768A (en) | 2017-02-22 | 2017-02-22 | A kind of Pitaya Flower peach blossom health glutinous rice wine and preparation method thereof |
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| CN201710096695.1A CN106867768A (en) | 2017-02-22 | 2017-02-22 | A kind of Pitaya Flower peach blossom health glutinous rice wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107254386A (en) * | 2017-08-04 | 2017-10-17 | 周海腾 | A kind of preparation method of green plum wine |
| CN108179087A (en) * | 2018-03-14 | 2018-06-19 | 朱小涛 | A kind of preparation method of peach blossom rice wine |
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| 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 |
| 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 |
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| CN102108327A (en) * | 2010-09-30 | 2011-06-29 | 山西悦卜林创业投资有限公司 | Date wine |
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| CN104988050A (en) * | 2015-07-21 | 2015-10-21 | 陈梦莹 | Dragon fruit pericarp vinegar and preparing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107254386A (en) * | 2017-08-04 | 2017-10-17 | 周海腾 | A kind of preparation method of green plum wine |
| CN108179087A (en) * | 2018-03-14 | 2018-06-19 | 朱小涛 | A kind of preparation method of peach blossom rice wine |
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