CN107034073A - A kind of fruit wine of prevention of cardiovascular disease - Google Patents
A kind of fruit wine of prevention of cardiovascular disease Download PDFInfo
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- CN107034073A CN107034073A CN201710352482.0A CN201710352482A CN107034073A CN 107034073 A CN107034073 A CN 107034073A CN 201710352482 A CN201710352482 A CN 201710352482A CN 107034073 A CN107034073 A CN 107034073A
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- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 42
- 230000002265 prevention Effects 0.000 title claims abstract description 10
- 208000024172 Cardiovascular disease Diseases 0.000 title claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 22
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 21
- 239000000706 filtrate Substances 0.000 claims abstract description 16
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 15
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 11
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 8
- 241000220317 Rosa Species 0.000 claims abstract description 7
- 239000012530 fluid Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000004382 Amylase Substances 0.000 claims description 14
- 102000013142 Amylases Human genes 0.000 claims description 14
- 108010065511 Amylases Proteins 0.000 claims description 14
- 108010059892 Cellulase Proteins 0.000 claims description 14
- 235000019418 amylase Nutrition 0.000 claims description 14
- 229940106157 cellulase Drugs 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 108010038851 tannase Proteins 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 15
- 210000004369 blood Anatomy 0.000 abstract description 12
- 239000008280 blood Substances 0.000 abstract description 12
- 230000008859 change Effects 0.000 abstract description 6
- 210000004185 liver Anatomy 0.000 abstract description 5
- 235000020097 white wine Nutrition 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 abstract 1
- 230000008030 elimination Effects 0.000 abstract 1
- 238000003379 elimination reaction Methods 0.000 abstract 1
- 238000003304 gavage Methods 0.000 description 13
- 241000700159 Rattus Species 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000000284 extract Substances 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 5
- 210000002966 serum Anatomy 0.000 description 5
- KJXSIXMJHKAJOD-LSDHHAIUSA-N (+)-dihydromyricetin Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC(O)=C(O)C(O)=C1 KJXSIXMJHKAJOD-LSDHHAIUSA-N 0.000 description 4
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- KMUONIBRACKNSN-UHFFFAOYSA-N potassium dichromate Chemical compound [K+].[K+].[O-][Cr](=O)(=O)O[Cr]([O-])(=O)=O KMUONIBRACKNSN-UHFFFAOYSA-N 0.000 description 4
- HDOMLWFFJSLFBI-UHFFFAOYSA-N Eriocitrin Natural products CC1OC(OCC2OC(Oc3cc(O)c4C(=O)CC(Oc4c3)c5ccc(OC6OC(COC7OC(C)C(O)C(O)C7O)C(O)C(O)C6O)c(O)c5)C(O)C(O)C2O)C(O)C(O)C1O HDOMLWFFJSLFBI-UHFFFAOYSA-N 0.000 description 3
- OMQADRGFMLGFJF-MNPJBKLOSA-N Eriodictioside Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=C(O)C(O)=CC=2)O1 OMQADRGFMLGFJF-MNPJBKLOSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000008132 rose water Substances 0.000 description 3
- 102000015779 HDL Lipoproteins Human genes 0.000 description 2
- 108010010234 HDL Lipoproteins Proteins 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 2
- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000002785 anti-thrombosis Effects 0.000 description 2
- 239000003146 anticoagulant agent Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 210000004351 coronary vessel Anatomy 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- KQILIWXGGKGKNX-UHFFFAOYSA-N dihydromyricetin Natural products OC1C(=C(Oc2cc(O)cc(O)c12)c3cc(O)c(O)c(O)c3)O KQILIWXGGKGKNX-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 208000010125 myocardial infarction Diseases 0.000 description 2
- 208000031225 myocardial ischemia Diseases 0.000 description 2
- -1 polyphenol compound Chemical class 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- RBNWAMSGVWEHFP-UHFFFAOYSA-N trans-p-Menthane-1,8-diol Chemical compound CC(C)(O)C1CCC(C)(O)CC1 RBNWAMSGVWEHFP-UHFFFAOYSA-N 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- SLGFWXQRPFMMDN-UHFFFAOYSA-N 4-[1-hydroxy-2-(methylamino)ethyl]benzene-1,2-diol hydrate Chemical compound O.CNCC(O)C1=CC=C(O)C(O)=C1 SLGFWXQRPFMMDN-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000227425 Pieris rapae crucivora Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 210000000709 aorta Anatomy 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000010241 blood sampling Methods 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000003177 cardiotonic effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
-
- 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
- A61K36/738—Rosa (rose)
-
- 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)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Prepared the invention discloses one kind with specific process, the fruit wine with prevention of cardiovascular disease.Fruit wine is made by following methods：The parts by weight of raw material lemon fresh fruit 50 60 are taken, the parts by weight of honey raisin tree 40 50, the parts by weight of rose 5 20, difference crushing, stirring homogenate is enzyme-added, 37 DEG C of warm bath enzymolysis；Filtering, must digest filtrate, merge three and digest filtrate, regulation pH is 35, and pol is 16 20%, obtains blended fruit juice；Blended fruit juice sterilizes, plus head mold, aroma-producing yeasts, activates dry ferment, and lactobacillus-fermented ferments 15 20 days, obtains zymotic fluid；Zymotic fluid is enzyme-added to be digested again, and filtering, gained filtrate ageing produces target fruit wine.This fruit wine unique flavor, can reduce blood fat；Preferably change blood viscosity, prevention of cardiovascular disease；Fast with the elimination efficiency for compared with the white wine of the number of degrees or common fruit wine, drinking rear internal ethanol and acetaldehyde, the damage to liver is minimum, can for a long time be drunk as the feature fruit wine of prevention of cardiovascular disease.
Description
Technical field
There is prevention of cardiovascular the present invention relates to a kind of fruit wine and preparation method thereof, especially a kind of prepared with specific process
The fruit wine of disease.
Background technology
The characteristics of angiocardiopathy has high illness rate, high disability rate, high fatal rate, is topmost in the world at present cause
One of dead disease, the number that cardiovascular and cerebrovascular disease is died from every year is up to 15,000,000 people, occupies the various causes of the death the first.With curing in recent years
Learn research deeply and growth in the living standard, people gradually recognize, for angiocardiopathy prevention certain
Even treatment is overweighted in degree.
Rich in flavonoid components such as citric acid, aurantiamarin, eriocitrins in lemon, with reducing blood lipid, hypotensive, prevention
In the good effects of angiocardiopathy, especially lemon peel, aurantiamarin, eriocitrin content it is higher, be up to respectively
27.37mg/g, 9.38mg/g, higher than the 6.64mg/g in pulp, but due to the edible portion of the non-lemon of lemon peel, most of the time
It is dropped, causes to waste.By lemon whole fruit fermentation producing wine, the utilization rate of lemon can be improved, but lemon sugar content is few, acidity
Height, wherein rich in cellulose, pectin is that further fermenting and producing brings difficulty.
Rich in carbohydrates such as glucose, fructose, sucrose in honey raisin tree, in addition to sugars, also containing active ingredients such as dihydromyricetins,
With hypoglycemic, reducing blood lipid, effect of antithrombotic, also containing materials, the effect with hypotensive such as sandlwood alkali in honey raisin tree.Honey raisin tree
Used frequently as Chinese medicine, conventional decocting method can not extract the active ingredient in honey raisin tree completely.
Rose has special fragrance, and containing abundant flavones, polyphenol compound, can slow down and be blocked up by coronary artery
Myocardial infarction, myocardial ischemia caused by plug, with expansion blood vessel, the effect of cardiotonic.
At present, in the market has the fruit wine for much possessing certain health-care effect, but mostly there is following defect：Because fruit wine contains
There is certain density alcohol, drinking for a long time or largely can cause damage to liver；Or because brewing method is improper, destroy original
The health-care effect of material, mouthfeel is not good；Or preparation method is excessively complicated, cost is excessively high.
The content of the invention
The present invention provides one kind and brewageed by specific process, the fruit wine with prevention of cardiovascular disease.
The fruit wine is prepared by following methods, is comprised the following steps：
1st, raw material lemon fresh fruit 50-60 parts by weight, honey raisin tree 40-50 parts by weight, rose 5-20 parts by weight are crushed stir respectively
Mix slurry thoroughly, enzyme-added, 37 DEG C of warm bath enzymolysis；Filtering, must digest filtrate, merge three and digest filtrate, regulation pH is 3-5, and pol is 16-
20%, obtain blended fruit juice；
2nd, blended fruit juice sterilizes, plus head mold, aroma-producing yeasts, activates dry ferment, and lactobacillus-fermented ferments 15-20 days, must sent out
Zymotic fluid；
3rd, zymotic fluid is enzyme-added digests again, and filtering, gained filtrate ageing produces target fruit wine.
Wherein, the mixture of enzyme preferred pectin enzyme used, amylase, cellulase and tannase composition is digested；Each group
The proportioning divided with raw material is 1:1:1:1:1000.Enzymolysis time is 1-2 hours.
The excellent of head mold, aroma-producing yeasts, activation dry ferment and lactic acid bacteria that step 2 is fermented matches somebody with somebody consumption, is respectively by weight
The 0.01-0.03% of blended fruit juice, 0.01-0.02%, 0.01-0.02%, 0.01-0.02%.
Step 2 blended fruit juice sterilizing condition be：Heated 10-20 minutes under the conditions of 120-125 DEG C.
In step 3 enzymolysis process, the consumption of enzyme digests the 7-10% of consumption for step 1 lemon fresh fruit, and enzymolysis time is 1 small
When；The ageing time was preferred with 6 months or so.
Compared with prior art, fruit wine obtained by this method contain dihydromyricetin, aurantiamarin, eriocitrin, terpinol,
The effects such as d-Bomeol composition.The present invention removes the cellulose in lemon, pectin, with rose by special preparation method, science
Ph values in rare Aqueous extracts regulation lemon, adding honey raisin tree improves pol, carries out fermenting and producing Lemon wine.Preparation method is simple, raw
Produce cost relatively low, unique flavor.
This method can make full use of the carbohydrate in lemon, honey raisin tree, rose to be fermented, and retain its nutrition of raising and effect
Composition.With obvious reduction triglycerides, T-CHOL, low-density lipoprotein, increasing high density lipoprotein；Preferably change blood
Fluid rheology coefficient, slows down myocardial infarction caused by coronary artery blockage, myocardial ischemia, the effect reduced blood pressure；With it is general
Fruit wine or white wine are compared, after the fruit wine is drunk, and internal ethanol and acetaldehyde clearance rate are very fast, injure minimum to liver, suitable special
Different crowd drinks for a long time as functional food.
Brief description of the drawings
Fig. 1 is that the present embodiment 7 tests rat blood serum ethanol content change schematic diagram；
Fig. 2 is acetaldehyde change schematic diagram in the experiment rat blood serum of the present embodiment 7.
Embodiment
With reference to embodiment, the present invention will be further described.
First, the preparation of test specimen
Embodiment 1
Lemon fresh fruit 60kg is taken, pectase 60g, amylase 60g, cellulase 60g, tannase 60g, homogenate, 37 is added
DEG C warm bath enzymolysis 1h, stirring.
Honey raisin tree fresh fruit 40kg is taken, is cleaned, is crushed, water 120L, pectase 40g, amylase 40g, cellulase 40g is added,
Tannase 40g, homogenate, warm bath enzymolysis 2h, ultrasonic dissolution 1h, filtering.
Rose 20kg is taken, water 200L is added, pectase 20g, amylase 2 0g, cellulase 20g, tannase is added
20g, warm bath enzymolysis 2h, ultrasonic dissolution 1h, filtering obtains filtrate.
Merge lemon extract and honey raisin tree, rose water extract, mixture Ph4.5, pol is 16%.
Mixing homogenate is heated into sterilizing in 20 minutes under the conditions of 125 DEG C.
By mixture 0.01% head mold of addition after sterilizing, 0.02% aroma-producing yeasts, 0.02% activates dry ferment,
0.02% lactobacillus-fermented, fermentation time is 20 days, after fermentation ends, adds pectase 5g, amylase 5g, cellulase 5g,
Tannase 5g, is incubated 60min, filtering.
Gained filtrate, is positioned over shady place, and ageing produces fruit wine in 6 months.
Embodiment 2
Lemon fresh fruit 50kg is taken, pectase 50g, amylase 50g, cellulase 50g, tannase 50g, homogenate, 37 is added
DEG C warm bath enzymolysis 1h, stirring.
Honey raisin tree fresh fruit 40kg is taken, is cleaned, is crushed, water 80L, pectase 40g, amylase 40g, cellulase 40g is added, it is single
Peaceful enzyme 40g, homogenate, warm bath enzymolysis 2h, ultrasonic 1h, filtering.Rose 5kg is taken, water 50L is added, pectase 5g, amylase is added
5g, cellulase 5g, tannase 5g, warm bath enzymolysis 2h, ultrasonic 1h, filtering obtain filtrate.
Merge lemon extract and honey raisin tree, rose water extract, mixture Ph5, pol is 18%.
Mixing homogenate is heated 15 minutes under the conditions of 120 DEG C.
By mixture 0.03% head mold of addition after sterilizing, 0.01% aroma-producing yeasts, 0.01% activates dry ferment,
0.01% lactobacillus-fermented, fermentation time is 15 days, after fermentation ends, adds pectase 4g, amylase 4g, cellulase 4g,
Tannase 4g, is incubated 1h, filtering.
Gained filtrate, is positioned over shady place, and ageing produces fruit wine in 6 months.
Embodiment 3
Lemon fresh fruit 55kg is taken, pectase 55g, amylase 55g, cellulase 55g, tannase 55g, homogenate, 37 is added
DEG C warm bath enzymolysis 1h, stirring.
Honey raisin tree fresh fruit 45kg is taken, is cleaned, is crushed, water 90L, pectase 45g, amylase 45g, cellulase 45g is added, it is single
Peaceful enzyme 45g, homogenate, warm bath enzymolysis 2h, ultrasonic 1h, filtering.Rose 10kg is taken, water 50L is added, pectase 10g, starch is added
Enzyme 10g, cellulase 10g, tannase 10g, warm bath enzymolysis 2h, ultrasonic 1h, filtering obtain filtrate.
Merge lemon extract and honey raisin tree, rose water extract, mixture Ph5, pol is 18%.
Mixing homogenate is heated 10 minutes under the conditions of 120 DEG C.
By mixture 0.03% head mold of addition after sterilizing, 0.01% aroma-producing yeasts, 0.01% activates dry ferment,
0.01% lactobacillus-fermented, fermentation time is 18 days, after fermentation ends, adds pectase 4g, amylase 4g, cellulase 4g,
Tannase 4g, is incubated 1h, filtering.
Gained filtrate, is positioned over shady place, and ageing produces fruit wine in 6 months.
2nd, component content is detected
Embodiment 4
Fruit wine as obtained by embodiment 1-3, using efficient liquid phase-GC-MS, efficient gas-mass spectrometer, inspection
Composition therein is surveyed, through examining the effects such as wherein containing dihydromyricetin, aurantiamarin, eriocitrin, terpinol, d-Bomeol
Composition.
3rd, influence experiment of the fruit wine to hyperlipemia rat blood fat
Embodiment 5
SD rats 40 are taken, is fed using high lipid food and sets up rat high blood lipid model, continuous gavage presses embodiment 1 respectively
The fruit wine of gained 30 days, low dose group gavage 0.2ml/kg, high dose group gavage 0.4ml/kg.Blank group and model control group are filled
Stomach distilled water.The Triglycerides in Serum of detection rat, T-CHOL, HDL, low-density lipoprotein content.It is average
Experimental result twice, acquired results are shown in Table 1.
Table 1
Compared with model group, *<0.05, * *<0.01
4th, influence experiment of the fruit wine to Mouse whole blood viscosity, Plasma Viscosity, max platelet rate
Embodiment 6
Continuous gavage is by the fruit wine 6 days of the gained of embodiment 3, low dose group gavage 0.2ml/kg, high dose group gavage respectively
0.4ml/kg.Blank group and model control group gavage distilled water, are then subcutaneously injected adrenaline water immersion on the rocks and replicate rat
Acute blood-stasis model.Gastric infusion 1 time again in 7th day, 1h after medicine, rat aorta blood sampling determines blood viscosity, platelet aggregation
The change of collection.2 are the results are shown in Table, is as a result shown, fruit wine has effects that to change rat blood viscosity, being capable of antithrombotic.
Table 2
Compared with model group, *<0.05, * *<0.01
5th, ethanol, acetaldehyde clearance rates for trial in rat blood serum after drinking
Embodiment 7
The fruit wine by the gained of embodiment 2 is taken, potassium dichromate method detects that its Alcohol degree is 21 °, by 5ml/kg gavage rats,
And the number of degrees white wine such as gavage model group rats equivalent.Respectively at 0.5h after gavage, 1h, 1.5h, 2h, the dazzling sockets of the eye of 3h take blood, detection
Its blood alcohol concentration.Experimental result is shown in Fig. 1, Fig. 2.As a result show, the number of degrees fruit wine such as drink compared with common white spirit, second in serum
Alcohol, acetaldehyde removing speed are very fast.
6th, hepatic effects are tested
Embodiment 8
The fruit wine by the gained of embodiment 3 is taken, potassium dichromate method detects that its number of degrees is 21 °, by 10ml/kg gavage mouse 30d,
Model control group gavage waits number of degrees white wine in equal volume.Gavage puts to death mouse after terminating, detection mouse liver SOD, GSH-Px, MDA,
Liver index.Experimental result is shown in Table 3.Blank group, without significant difference, drinks fruit wine minimum to hepar damnification for a long time with fruit wine group.
Compared with model group, *<0.05, * *<0.01.
Claims (8)
1. a kind of fruit wine of prevention of cardiovascular disease, it is characterised in that the fruit wine is prepared by the method comprised the following steps：
(1) raw material lemon fresh fruit 50-60 parts by weight, honey raisin tree 40-50 parts by weight, rose 5-20 parts by weight, difference crushing, stirring
Homogenate, enzyme-added, 37 DEG C of warm bath enzymolysis；Filtering, must digest filtrate, merge three kinds of enzymolysis filtrates, it is 3-5 to adjust the filtrate pH,
Pol is 16-20%, obtains blended fruit juice；
(2) blended fruit juice sterilizes, plus head mold, aroma-producing yeasts, activates dry ferment, and lactobacillus-fermented ferments 15-20 days, must fermented
Liquid；
(3) zymotic fluid is enzyme-added digests again, and filtering, filtrate ageing produces target fruit wine.
2. fruit wine as claimed in claim 1, it is characterised in that step (1) and (3) enzymolysis enzyme used be include pectase,
The mixture of amylase, cellulase or tannase.
3. fruit wine as claimed in claim 2, it is characterised in that step (1) enzymolysis enzyme pectase used, amylase, fiber
The proportioning of plain enzyme and tannase and raw material is 1:1:1:1:1000.
4. fruit wine as claimed in claim 1, it is characterised in that head mold, aroma-producing yeasts, activation dry ferment and the lactic acid of step (2)
The consumption of bacterium is respectively the 0.01-0.03%, 0.01-0.02%, 0.01-0.02%, 0.01- of blended fruit juice by weight
0.02%.
5. fruit wine as claimed in claim 1, it is characterised in that the enzymolysis time described in step (1) is 1-2 hours.
6. fruit wine as claimed in claim 1, it is characterised in that the condition of step (2) blended fruit juice sterilizing is：120-125℃
Under the conditions of heat 10-20 minutes.
7. fruit wine as claimed in claim 1, it is characterised in that in step (3) enzymolysis process, the consumption of enzyme is step (1) lemon
Lemon fresh fruit digests the 7-10% of consumption, and enzymolysis time is 1 hour.
8. fruit wine as claimed in claim 1, it is characterised in that the time of step (3) ageing is more than 6 months.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967796A (en) * | 2018-07-09 | 2018-12-11 | 宁波赛世健康科技有限公司 | A kind of lemon hoveniae semoveniae semen solid beverage ingredient |
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| CN103131596A (en) * | 2013-03-19 | 2013-06-05 | 唐江 | Processing method of lemon fruit wine |
| CN104046543A (en) * | 2014-06-27 | 2014-09-17 | 合肥工业大学 | Honey raisin tree fruit fermented wine and brewing method thereof |
| CN104327998A (en) * | 2014-11-14 | 2015-02-04 | 雷晓明 | Preparation method of totally-brewed rose flower fruit wine |
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| CN103131596A (en) * | 2013-03-19 | 2013-06-05 | 唐江 | Processing method of lemon fruit wine |
| CN104046543A (en) * | 2014-06-27 | 2014-09-17 | 合肥工业大学 | Honey raisin tree fruit fermented wine and brewing method thereof |
| CN104327998A (en) * | 2014-11-14 | 2015-02-04 | 雷晓明 | Preparation method of totally-brewed rose flower fruit wine |
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| CN108967796A (en) * | 2018-07-09 | 2018-12-11 | 宁波赛世健康科技有限公司 | A kind of lemon hoveniae semoveniae semen solid beverage ingredient |
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