CN107057905A - The preparation method of onion Longstamen Onion Bulb ginseng claret - Google Patents
The preparation method of onion Longstamen Onion Bulb ginseng claret Download PDFInfo
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- CN107057905A CN107057905A CN201710311298.1A CN201710311298A CN107057905A CN 107057905 A CN107057905 A CN 107057905A CN 201710311298 A CN201710311298 A CN 201710311298A CN 107057905 A CN107057905 A CN 107057905A
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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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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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)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
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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)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
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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
- C12G1/00—Preparation of wine or sparkling wine
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Abstract
The invention provides a kind of preparation method of onion Longstamen Onion Bulb ginseng claret, including the step such as broken, primary fermentation, after fermentation, red wine special yeast freeze-dried powder and special pectase are added during primary fermentation, lactic acid bacteria is added during after fermentation；100% Conditions of Onion Juice, Ginseng extract and longstamen onion bulb extract are added in the dry wine of gained after the completion of after fermentation, is mixed to prepare.The pectase that the present invention is added during the fermentation can be such that the nutriment of skin and flesh at utmost discharges, and make the more complete local flavor of wild grape wine wine body more preferable using lactic fermentation.Hair green onion, Longstamen Onion Bulb and ginseng are added according to a certain percentage, conventional wild grape wine is set to have hypotensive anti-aging, anti arteriosclerosis and the function of lifting resistance concurrently, to the health-care effect maximum lift of cardiovascular and cerebrovascular, while also simpler and more honest in terms of mouthfeel, moreover it is possible to increase product stability.
Description
Technical field
The present invention relates to a kind of preparation method of claret, especially a kind of onion Longstamen Onion Bulb ginseng claret
Preparation method.
Background technology
Grape wine is one of international main drinks, and its alcoholic strength is low, drink on a small quantity it is beneficial to health, it is especially interior
The materials such as resveratrol, the flavonoids of culvert have certain health-care effect to cardiovascular and cerebrovascular.Although common grape wine have necessarily
Health-care effect, but its nutritional ingredient is single, still not comprehensive enough the effects such as health nutrient.Onion contains prostaglandin A, can reduce
Peripheral vascular resistance, reduces blood viscosity, available for reducing blood pressure, refreshes the mind, alleviates pressure, preventing cold；In addition, onion is also
The internal oxygen radical of energy removing, enhancing metabolic capabilities, anti-aging, pre- preventing bone rarefaction is the health cares for being adapted to the elderly
Food.In recent years scientific investigations showed that grape wine and onion are drunk simultaneously, its health-care effect can get twice the result with half the effort.On this basis
On, grape wine producer develops the new grape wine containing onion one after another.
The content of the invention
The main object of the present invention is that there is provided a kind of onion Longstamen Onion Bulb ginseng extra dry red wine Portugal for the health-care effect of Fortified wine
The preparation method of grape wine.The higher Changbai Mountain wild grape wine of resveratrol, flavonoids, anthocyanidin content is used for base liquor, is added
Health-care vegetable onion, the Longstamen Onion Bulb of anti arteriosclerosis and the ginseng for improving resistance of hypotensive anti-aging, make conventional V. amurensis
Wine is to the health-care effect maximum lift of cardiovascular and cerebrovascular, while also more pure and honest in terms of mouthfeel.
The purpose of the present invention is achieved through the following technical solutions：
A kind of preparation method of onion Longstamen Onion Bulb ginseng claret, using V. amurensis as raw material, including broken, primary fermentation,
The steps such as after fermentation, yeast freeze-dried powder and pectase are added during primary fermentation, lactic acid bacteria is added during after fermentation；After send out
Conditions of Onion Juice 10-20kg/T, Ginseng extract 20-40kg/T, longstamen onion bulb extract 1-5kg/ are added after the completion of ferment in the dry wine of gained
T, mixing.
It is preferred that, add 100% Conditions of Onion Juice 12-18kg/T, Ginseng extract 25- in the dry wine of gained after the completion of after fermentation
35kg/T, longstamen onion bulb extract 2-4kg/T.
Concretely comprising the following steps for above-mentioned shattering process, disintegrating machine is put into by V. amurensis, adds 6mg/l SO2, crush after destemming
Skin slag mixed liquor is made.The V. amurensis that the present invention is selected is Changbai Mountain V. amurensis.
The concrete technology of above-mentioned primary fermentation process is, added in grape skin mixed liquor after crushing yeast freeze-dried powder and
Pectase, ferments 20-30 days, 20-25 DEG C of fermentation temperature meets the requirement of saccharomycetes to make fermentation, and alcoholic strength reaches 10% or so, enters
Row is separated for the first time, obtains Fructus Vitis viniferae wine base.Wherein the addition of yeast freeze-dried powder is 180-220g/T, and the addition of pectase is
20-40g/T。
The concrete technology of the upper after fermentation process is, adds lactic acid bacteria in the former wine of gained after the completion of the primary fermentation, follows
Ring is separated again after fermenting one month.By the closed storage of former wine, every half a year separation once, being obtained after 18 months can be with
The raisin wine used.Wherein the addition of lactic acid bacteria is 8-12g/T.The technological parameter controlled is needed to be in fermentation process：PH ＞
3.3, the problem of this pH value triggers is less, if pH value is counted less than this, fermentation process may be hampered；Alcoholic strength 5-12%vol, herein
In the range of most lactobacter growths be not blocked, 15-25 DEG C of temperature, to lactobacter growth advantageously.
Conditions of Onion Juice of the present invention is that the production purple small Mao green onion peeling of skin in northeast is squeezed the juice；Ginseng extract is 5 years and less than 5 years
White skin ginseng is planted with 1:20 ratios are made for brewed 30 days with superfine ethanol；Longstamen onion bulb extract is Longstamen Onion Bulb bulb volumn concentration
For 45%~55% ethanol water immersion, refluxing extraction, collect extract solution and obtain longstamen onion bulb extract.
The above method is most preferably specific as follows：
(1) the Changbai Mountain V. amurensis of select is put into disintegrating machine, adds 6mg/l SO2, crushed and skin slag is made after destemming
Mixed liquor；
(2) skin slag mixed liquor is imported into fermentation tank, addition red wine special yeast freeze-dried powder and special pectase, wherein yeast
Freeze-dried powder addition is 200g/T, and the addition of pectase is 30g/T；Control temperature at 20-25 DEG C, ferment 20-30 days, alcohol
Degree reaches 10% or so, carries out first time separation, obtains the primary former wine of V. amurensis；
(3) lactic acid bacteria is added in primary former wine, 15-25 DEG C of temperature is controlled, PH ＞ 3.3, alcoholic strength 5-12%vol are followed
Ring is separated again after fermenting one month, by the closed storage of former wine, every half a year separation once, mountain must be can use after 18 months
The addition of raisin wine, wherein lactic acid bacteria is 10g/T；
(4) is produced from northeast into the purple small Mao green onion peeling of skin to squeeze the juice to obtain 100% mao of green onion juice；
(5) ethanol water immersion by Longstamen Onion Bulb bulb volumn concentration for 45%~55%, refluxing extraction, are collected
Extract solution obtains longstamen onion bulb extract.
White skin ginseng is planted within (6) five years and less than 5 years with 1:20 ratios obtain ginseng for brewed 30 days with superfine ethanol and extracted
Liquid.
(7) 100% Conditions of Onion Juice 12-18kg/T, Ginseng extract 25-35kg/T, Chinese onion are added in the V. amurensis dry wine
White extract 2-4kg/T, mixes to obtain it.
Above-mentioned technical proposal can be seen that the present invention and have the advantages that compared with the prior art：
(1) present invention uses the higher Changbai Mountain wild grape wine of resveratrol, flavonoids, anthocyanidin content for base liquor,
There is more obvious advantage relative to Eurasian kind in terms of health care.
(2) fermentation temperature that the present invention is used is less than the active ideal temperature of pectase, and in required fermentation temperature
In the range of, inventor passes through substantial amounts of optimization experiment, it is determined that the addition of pectase only in 20-40g/T scopes, may be used also
To ensure the activity of pectase, the settling velocity of solid matter in grape juice is improved, its sedimentation time is reduced to 3 months.It is fast
Speed improves the extracting effect of grape wine pigment and tannin, the nutriment of skin and flesh is at utmost discharged, can also improve tannin
With the stability of pigment, the stability of color, anthocyanidin and the tannin of grape wine is set to be obtained for very big raising, while will go out
Juice rate is improved to 60%, reduces the bad smell in grape wine.
(3) later stage employs the lactic fermentation of specific consumption, can effectively reduce the malic acid in grape wine, be allowed to change into
Monohydroxy, the lactic acid that mouthfeel is soft, making the organic acid content of grape wine reduces, the increase of wine body harmony, and can improve its life
Thing stability and flavor complexity, make that wild grape wine wine body is more complete, and local flavor is more preferable.
(4) Conditions of Onion Juice, Longstamen Onion Bulb extract solution and Ginseng extract are added according to a certain percentage, not only make it that active ingredient is abundant
Play health-care effect, the stink and wine that additions of Longstamen Onion Bulb and ginseng can also neutralize onion rush taste, the reservation distinctive fragrance of onion,
Aroma, grape fragrance and the distinctive fragrance of onion of grape wine are blended, makes red wine more aromatic, while in terms of mouthfeel also more
Plus it is simple and honest, moreover it is possible to increase product stability.
(5) pectase and SO2Specific feed postition, do not interfere with pectinase activity and effect.
Embodiment
The present invention is further described below by way of specific test example.
Embodiment 1
(1) the Changbai Mountain V. amurensis of select is put into disintegrating machine, adds 6mg/l SO2, crushed and skin slag is made after destemming
Mixed liquor；
(2) skin slag mixed liquor is imported into fermentation tank, addition red wine special yeast freeze-dried powder (Urumchi La Fude biology skills
Art Co., Ltd, F33) and special pectase (Urumchi La Fude Bioisystech Co., Ltd, Optizyme), wherein yeast
Freeze-dried powder addition is 200g/T, and the addition of pectase is 30g/T；Control temperature at 20-25 DEG C, ferment 25 days, alcoholic strength
10% or so is reached, first time separation is carried out, the primary former wine of V. amurensis is obtained；
(3) lactic acid bacteria is added in primary former wine, 15-25 DEG C of temperature is controlled, PH ＞ 3.3, alcoholic strength 5-12%vol are followed
Ring is separated again after fermenting one month, by the closed storage of former wine, every half a year separation once, mountain must be can use after 18 months
The addition of raisin wine, wherein lactic acid bacteria is 10g/T；
(4) is produced from northeast into the purple small Mao green onion peeling of skin to squeeze the juice to obtain 100% mao of green onion juice；
(5) ethanol water immersion by Longstamen Onion Bulb bulb volumn concentration for 45%~55%, refluxing extraction, are collected
Extract solution obtains longstamen onion bulb extract.
White skin ginseng is planted within (6) five years and less than 5 years with 1:20 ratios obtain ginseng for brewed 30 days with superfine ethanol and extracted
Liquid.
(7) 100% Conditions of Onion Juice 12kg/T, Ginseng extract 30kg/T, Longstamen Onion Bulb is added in the V. amurensis dry wine to extract
Thing 3kg/T, mixes to obtain it.
The test index that grape wine is made in above-described embodiment is as follows：
1st, organoleptic indicator
Color and luster：Ruby red, aubergine is bright in colour；
Outward appearance：Clarification, it is transparent；
Fragrance：Delicate fragrance with vinous flavor, onion aroma and ginseng, fragrance is pure and fresh pure；
Taste：Mixing taste with onion flavor, Longstamen Onion Bulb taste, ginseng taste and wine flavour, and mouthfeel is plentiful mellow, aftertaste is swung
It is long；Astringent taste is protruded, slightly bitter taste, and quality is strong full, and convergence sense is strong, and structure is abundant solid；
Style：With the distinctive local flavor of claret and style.
2. physical and chemical index
Wine degree (20 DEG C, V/V) 11%；Residual sugar≤5g/L；Sugar-free extract >=16g/L；
Volatile acid (with Acetometer)≤1.2g/L；SO2Residual quantity is (with total SO2Meter)≤200mg/L.
3. microbiological indicator
Total plate count/(CFU/mL)≤50；
Coliform/(MPN/100mL)≤3；
Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) is without detection.
4. Stability of Grape Wine described in embodiment 1 investigates result
The placement 6 months of (20 DEG C~25 DEG C) of normal temperature is bright in colour after bottling, it is bright to clarify, produced without turbidity and precipitation.
The placement 12 months of (20 DEG C~25 DEG C) of normal temperature is bright in colour after bottling, it is bright to clarify, without muddiness.
Embodiment 2
(1) the Changbai Mountain V. amurensis of select is put into disintegrating machine, adds 6mg/l SO2, crush and skin slag be made after destemming
Mixed liquor；
(2) skin slag mixed liquor is imported into fermentation tank, addition red wine special yeast freeze-dried powder (Urumchi La Fude biology skills
Art Co., Ltd, F33) and special pectase (Urumchi La Fude Bioisystech Co., Ltd, Optizyme), wherein yeast
Freeze-dried powder addition is 210g/T, and the addition of pectase is 35g/T；Control temperature at 20-25 DEG C, ferment 30 days, alcoholic strength
10% or so is reached, first time separation is carried out, the primary former wine of V. amurensis is obtained；
(3) lactic acid bacteria is added in primary former wine, 15-25 DEG C of temperature is controlled, PH ＞ 3.3, alcoholic strength 5-12%vol are followed
Ring is separated again after fermenting one month, by the closed storage of former wine, every half a year separation once, mountain must be can use after 18 months
The addition of raisin wine, wherein lactic acid bacteria is 8g/T；
(4) is produced from northeast into the purple small Mao green onion peeling of skin to squeeze the juice to obtain 100% mao of green onion juice；
(5) ethanol water immersion by Longstamen Onion Bulb bulb volumn concentration for 45%~55%, refluxing extraction, are collected
Extract solution obtains longstamen onion bulb extract.
White skin ginseng is planted within (6) five years and less than 5 years with 1:20 ratios obtain ginseng for brewed 30 days with superfine ethanol and extracted
Liquid.
(7) 100% Conditions of Onion Juice 15kg/T, Ginseng extract 35kg/T, Longstamen Onion Bulb is added in the V. amurensis dry wine to extract
Thing 2.5kg/T, mixes to obtain it.
The test index that grape wine is made in above-described embodiment is as follows：
1st, organoleptic indicator
Color and luster：Kermesinus, dark red is bright in colour；
Outward appearance：Clarification, it is transparent；
Fragrance：Delicate fragrance with vinous flavor, onion aroma and ginseng, fragrance is pure and fresh pure；
Taste：Mixing taste with onion flavor, Longstamen Onion Bulb taste, ginseng taste and wine flavour, and mouthfeel is plentiful mellow, aftertaste is swung
It is long；Astringent taste is protruded, slightly bitter taste, and quality is strong full, and convergence sense is strong, and structure is abundant solid；
Style：With the distinctive local flavor of claret and style.
2. physical and chemical index
Wine degree (20 DEG C, V/V) 11%；Residual sugar≤5g/L；Sugar-free extract >=16g/L；
Volatile acid (with Acetometer)≤1.2g/L；SO2Residual quantity is (with total SO2Meter)≤200mg/L.
3. microbiological indicator
Total plate count/(CFU/mL)≤50；
Coliform/(MPN/100mL)≤3；
Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) is without detection.
4. Stability of Grape Wine described in embodiment 2 investigates result
The placement 6 months of (20 DEG C~25 DEG C) of normal temperature is bright in colour after bottling, it is bright to clarify, produced without turbidity and precipitation.
The placement 12 months of (20 DEG C~25 DEG C) of normal temperature is bright in colour after bottling, it is bright to clarify, without muddiness.
Claims (10)
1. a kind of preparation method of onion Longstamen Onion Bulb ginseng claret, using V. amurensis as raw material, including broken, primary fermentation, after
Fermentation step, it is characterised in that：Yeast freeze-dried powder and pectase are added during primary fermentation, lactic acid is added during after fermentation
Bacterium；Conditions of Onion Juice 10-20kg/T, Ginseng extract 20-40kg/T, longstamen onion bulb extract are added after the completion of after fermentation in the dry wine of gained
1-5kg/T, mixing.
2. the preparation method of onion Longstamen Onion Bulb ginseng claret according to claim 1, it is characterised in that after fermentation is complete
Conditions of Onion Juice 12-18kg/T, Ginseng extract 25-35kg/T, longstamen onion bulb extract 2-4kg/T are added into the dry wine of rear gained.
3. the preparation method of onion Longstamen Onion Bulb ginseng claret according to claim 1, it is characterised in that described broken
Concretely comprising the following steps for process, disintegrating machine is put into by V. amurensis, adds 6mg/l SO2, crush and skin slag mixed liquor be made after destemming,
The V. amurensis is Changbai Mountain V. amurensis.
4. the preparation method of onion Longstamen Onion Bulb ginseng claret according to claim 1, it is characterised in that primary fermentation mistake
The concrete technology of journey is that yeast freeze-dried powder and pectase are added in grape skin mixed liquor after crushing, is fermented 20-30 days,
Fermentation temperature is 20-25 DEG C, and alcoholic strength reaches 10% or so, carries out first time separation, obtains Fructus Vitis viniferae wine base.
5. the preparation method of onion Longstamen Onion Bulb ginseng claret according to claim 1, it is characterised in that primary fermentation mistake
The addition of yeast freeze-dried powder is 180-220g/T in journey, and the addition of pectase is 20-40g/T.
6. the preparation method of onion Longstamen Onion Bulb ginseng claret according to claim 1, it is characterised in that after fermentation
The concrete technology of journey is, adds lactic acid bacteria after the completion of the primary fermentation in the Fructus Vitis viniferae wine base of gained, circulating fermentation after one month again
Separated；By the closed storage of former wine, every half a year separation once, the raisin wine that can be used is obtained after 18 months；Hair
The technological parameter controlled is needed to be during ferment：PH ＞ 3.3, alcoholic strength 5-12%vol, 15-25 DEG C of temperature.
7. the preparation method of onion Longstamen Onion Bulb ginseng claret according to claim 1, it is characterised in that after fermentation
The addition of lactic acid bacteria is 8-12g/T in journey.
8. the preparation method of onion Longstamen Onion Bulb ginseng claret according to claim 1 or 2, it is characterised in that the ocean
Green onion juice is that the production purple small Mao green onion peeling of skin in northeast is squeezed the juice.
9. the preparation method of onion Longstamen Onion Bulb ginseng claret according to claim 1 or 2, it is characterised in that the people
Ginseng extract solution is joined with 1 to plant within 5 years and less than 5 years white skin:20 ratios were with brewed 30 days of superfine ethanol.
10. the preparation method of onion Longstamen Onion Bulb ginseng claret according to claim 1 or 2, it is characterised in that described
Longstamen onion bulb extract be Longstamen Onion Bulb bulb be 45%~55% with volumn concentration ethanol water immersion, refluxing extraction, collect
Extract solution obtains longstamen onion bulb extract.
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| CN115161137A (en) * | 2022-08-11 | 2022-10-11 | 于小丽 | Brewing process of Beibinghong wine |
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