CN107129907A - The brewage process of ginkgo rose hip fruit wine - Google Patents

The brewage process of ginkgo rose hip fruit wine Download PDF

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CN107129907A
CN107129907A CN201710564048.9A CN201710564048A CN107129907A CN 107129907 A CN107129907 A CN 107129907A CN 201710564048 A CN201710564048 A CN 201710564048A CN 107129907 A CN107129907 A CN 107129907A
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rose hip
wine
ginkgo nut
fruit
block
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张建新
颜莉霞
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Anhui Zhilian Management Consulting Co Ltd
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Anhui Zhilian Management Consulting Co Ltd
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    • 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
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    • A61K36/185—Magnoliopsida (dicotyledons)
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K36/734—Crataegus (hawthorn)
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    • 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)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815—Lycium (desert-thorn)
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    • 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)
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    • A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
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    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

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Abstract

The invention discloses a kind of brewage process of ginkgo rose hip fruit wine, it is characterised in that：Described ginkgo nut rose hip fruit wine is brewageed by steps such as pretreatment of raw material, enzymolysis, allotment, activated yeast, fermentation, mixing, ageing, clarification filtration, filling sterilizings and formed using ginkgo nut rose hip as raw material；The present invention will be put into high spirit after ginkgo nut rose hip stripping and slicing to be soaked, avoid the loss of nutriment, ginkgo nut rose hip after immersion is beaten and complex enzyme processing is carried out, be conducive to separating out more ginkgo nut nutritious dahurian rose fruit materials, the utilization ratio of ginkgo nut rose hip can be improved, compound clarifier clarifying treatment is used after ageing, makes that finished product ginkgo nut rose hip fruit wine color stability, wine body be transparent, mouthfeel is soft, can also unobstructed blood vessel, improve cerebral function.

Description

The brewage process of ginkgo rose hip fruit wine
Technical field
The present invention relates to a kind of brewage process of health liquor, work is brewageed more particularly, to a kind of ginkgo rose hip fruit wine Skill.
Background technology
Ginkgo nut rose hip, is commonly called as raw gingko.Ginkgo is big in China, Japan, Korea, South Korea, Canada, New Zealand, Australia There are a large amount of distributions the countries and regions such as Leah, the U.S., France, Russia.Ginkgo nut rose hip contains various nutrient elements, removes Outside starch, protein, fat, carbohydrate, also contain vitamin c, the micro member such as riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium Element, and the composition such as ginkgoic acid, bilobol, five carbon polysaccharide, fat sterol.With beneficial lung qi, control cough and asthma, check with turbidity, reduce just, it is flat Dietary function and the medical effects such as chapped wrinkle, shield blood vessel, increase CBF.Umbrella spends rose（Scientific name：Rosa maximowicziana Regel）, also known as：Ya Mentai, tooth door thick stick etc., belong to Rosales, rose family undershrub is one of Chinese Higher plant.By European each State is considered as " treatment scurvy specific drug "；There is the title of " vitamin record holder ".Because ginkgo nut has certain toxicity, can not To eat something rare, also cannot largely it use, moreover, so far it is not yet reported that the processing method of ginkgo nut wine brewing.
The content of the invention
The purpose of the present invention is to be easily destroyed its active component in process for existing ginkgo nut rose hip, is caused The low defect of raw material availability improves the utilization rate of ginkgo nut rose hip there is provided a kind of brewage process of ginkgo rose hip fruit wine, With with unobstructed blood vessel, improve cerebral function, delay the elderly's brain aging, enhancing memory capability, treatment senile dementia And the health-care efficacy such as the effects such as cerebral blood supply insufficiency.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brewage process of ginkgo rose hip fruit wine, it is characterised in that described brewage process uses following steps：
A. pretreatment of raw material：Select ripe ginkgo nut, rose hip, fibert, passion plant, star apple, oil lamp in front of figure of Buddha fruit, fragrant mamoncillo, sea Chinese bush cherry fruit, Loquat-Shaped Cake, are cut into ginkgo nut rose hip block, fibert block, passion plant block, Venus fruit block, oil lamp in front of figure of Buddha fruit block, fragrant mamoncillo after cleaning Block, Malus spectabilis fruit block, loquat fruit block, take 10kg ginkgo nut rose hip block, 1kg fibert block, 1kg passion plant block, 1kg gold Star fruit block, 1kg oil lamp in front of figure of Buddha fruit block, 1kg fragrant mamoncillo block, 1kg Malus spectabilis fruit block, 1kg loquat fruit block are well mixed, and are made mixed Raw material is closed, 10kg mixed material is placed in the white wine that 40kg alcoholic strength is 80% and carries out immersion 24 days, mistake after immersion terminates Filter obtains soaking wine, mixed material, and mixed material is drained, and is put into beater and is beaten, and adds 1500mg into 10L slurries Vitamin c, 600mg citric acid, stir, ginkgo nut rose hip slurries be made；
B. digest：Added into 10kg ginkgo nut rose hip slurries 0.012kg pectase, 0.008kg cellulase, 0.004kg protease, 0.02kg amylase, are stirred, and complex enzyme hydrolysis is carried out in 60 DEG C of environment, stand 3.5h；
C. allocate：Fructose syrup is added into the ginkgo nut rose hip slurries after enzymolysis, regulation slurries sugar content is 30%, addition Citric acid adjusts total acid content in 1.6mg/100ml, and mixed liquor is made；
D. activated yeast：Maltose is deployed into the sugar juice that concentration is 15%, 40 DEG C are cooled to after boiling, into 10kg sugar juices 1.2kg active dry yeast is added, is stirred, is placed after 40min, yeast activated liquid is made；
E. ferment：2kg yeast activated liquids, 1kg burdock juice, 1kg Succus Rhizoma Dioscoreae, 1kg yellow autumn are added into 10kg mixed liquors Certain herbaceous plants with big flowers juice, 1kg black nightshade juice, 1kg raspberry juice, 1kg strawberry juice, 1kg kiwi-fruit juice, 1kg mango juice, temperature control system is 35 DEG C, when mixed liquor alcohol concentration reaches 28% volume ratio, stop fermentation, ginkgo nut rose hip former wine is made；
F. mix：Take the soaking wine 5.5kg in step A, ginkgo nut rose hip former wine 2.5kg, the Howthorn Wine in step E 0.5kg, Lycium chinense wine 0.5kg, grape wine 0.5kg, pomegranate wine 0.5kg, are well mixed, and ginkgo nut rose hip mixing wine is made；
G. ageing：Ginkgo nut rose hip mixing wine is accelerated into pure mellow wine ageing, microwave frequency using microwave radiation technology cold treatment 1200MHz, 8 days cold treatment time, 2 DEG C of temperature；
H. clarification filtration：0.01kg gelatin, 0.005kg Jiao is added into the 10kg ginkgo nut rose hip mixing wine after ageing Fried sugar, stands 20h after stirring, ginkgo nut rose hip fruit wine is made after filtering；
I. filling sterilization：By the ginkgo nut rose hip fruit wine after clarification filtration under sterile vacuum environment it is filling, after filling Ginkgo nut rose hip fruit wine sterilizes 5min in 100 DEG C of water bath with thermostatic control, and ginkgo nut rose hip fruit wine is made.
Beneficial effect：The present invention will be put into high spirit after ginkgo nut rose hip stripping and slicing to be soaked, it is to avoid nutrients The loss of matter, the ginkgo nut rose hip after immersion is beaten and complex enzyme processing is carried out, and is conducive to separating out more ginkgo fruit thorniness Rose fruit nutriment, it is possible to increase the utilization ratio of ginkgo nut rose hip, compound clarifier clarifying treatment is used after ageing, is made Finished product ginkgo nut rose hip fruit wine color stability, wine body are transparent, mouthfeel is soft, also with unobstructed blood vessel, improvement cerebral function, prolong The effects such as slow the elderly's brain aging, enhancing memory capability, treatment senile dementia and cerebral blood supply insufficiency.
Embodiment
Embodiment 1：
A kind of brewage process of ginkgo rose hip fruit wine, it is characterised in that described brewage process uses following steps：
A. pretreatment of raw material：Select ginkgo nut rose hip, Momordica grosvenori, fibert, passion plant, star apple, oil lamp in front of figure of Buddha fruit, the fragrant honey of maturation Really, calophyllum inophyllum, Loquat-Shaped Cake, are cut into ginkgo nut rose hip, arhat fruit block, fibert block, passion plant block, Venus fruit block, Buddhist after cleaning Lamp fruit block, fragrant mamoncillo block, Malus spectabilis fruit block, loquat fruit block, take 10kg ginkgo nut rose hip block, 1kg fibert block, 1kg dragon Pearl fruit block, 1kg Venus fruit block, 1kg oil lamp in front of figure of Buddha fruit block, 1kg fragrant mamoncillo block, 1kg Malus spectabilis fruit block, 1kg loquat fruit block It is well mixed, mixed material is made, 10kg mixed material is placed in the white wine that 40kg alcoholic strength is 80% and carries out immersion 24 My god, immersion is filtrated to get soaking wine, mixed material after terminating, and mixed material is drained, and is put into beater and is beaten, and to 10L 1500mg vitamin c, 600mg citric acid is added in slurries, is stirred, ginkgo nut rose hip, Momordica grosvenori slurries are made；
B. digest：0.012kg pectase, 0.008kg cellulose is added into 10kg ginkgo nuts rose hip, Momordica grosvenori slurries Enzyme, 0.004kg protease, 0.02kg amylase, are stirred, and complex enzyme hydrolysis is carried out in 60 DEG C of environment, stand 3.5h；
C. allocate：Fructose syrup is added into the ginkgo nut rose hip after enzymolysis, Momordica grosvenori slurries, regulation slurries sugar content is 30%, addition citric acid adjusts total acid content in 1.6mg/100ml, and mixed liquor is made；
D. activated yeast：Maltose is deployed into the sugar juice that concentration is 15%, 40 DEG C are cooled to after boiling, into 10kg sugar juices 1.2kg active dry yeast is added, is stirred, is placed after 40min, yeast activated liquid is made；
E. ferment：2kg yeast activated liquids, 1kg burdock juice, 1kg Succus Rhizoma Dioscoreae, 1kg yellow autumn are added into 10kg mixed liquors Certain herbaceous plants with big flowers juice, 1kg black nightshade juice, 1kg raspberry juice, 1kg strawberry juice, 1kg kiwi-fruit juice, 1kg mango juice, temperature control system is 35 DEG C, when mixed liquor alcohol concentration reaches 28% volume ratio, stop fermentation, ginkgo nut rose hip, Momordica grosvenori former wine is made；
F. mix：Take the soaking wine 5.5kg in step A, the ginkgo nut rose hip in step E, Momordica grosvenori former wine 2.5kg, hawthorn Fruit wine 0.5kg, Lycium chinense wine 0.5kg, grape wine 0.5kg, pomegranate wine 0.5kg, are well mixed, and the mixing of ginkgo nut rose hip is made Wine；
G. ageing：Ginkgo nut rose hip, Momordica grosvenori mixing wine are accelerated into pure mellow wine ageing, microwave frequency using microwave radiation technology cold treatment 1200MHz, 8 days cold treatment time, 2 DEG C of temperature；
H. clarification filtration：Into the 10kg ginkgo nuts rose hip after ageing, Momordica grosvenori mixing wine add 0.01kg gelatin, 0.005kg burnt sugar coloring, stands 20h after stirring, ginkgo nut rose hip fruit wine is made after filtering；
I. filling sterilization：By the ginkgo nut rose hip after clarification filtration, fructus momordicae fruit wine under sterile vacuum environment it is filling, will fill Ginkgo nut rose hip fruit wine after dress sterilizes 5min in 100 DEG C of water bath with thermostatic control, and ginkgo nut rose hip fruit wine is made.
Embodiment 2：
A kind of brewage process of ginkgo rose hip fruit wine, it is characterised in that described brewage process uses following steps：
A. pretreatment of raw material：Select ginkgo nut rose hip, thorny elaeagnus, fibert, passion plant, star apple, oil lamp in front of figure of Buddha fruit, the fragrant honey of maturation Really, calophyllum inophyllum, Loquat-Shaped Cake, are cut into ginkgo nut rose hip, thorny elaeagnus block, fibert block, passion plant block, Venus fruit block, Buddhist after cleaning Lamp fruit block, fragrant mamoncillo block, Malus spectabilis fruit block, loquat fruit block, take 10kg ginkgo nut rose hip block, 1kg fibert block, 1kg dragon Pearl fruit block, 1kg Venus fruit block, 1kg oil lamp in front of figure of Buddha fruit block, 1kg fragrant mamoncillo block, 1kg Malus spectabilis fruit block, 1kg loquat fruit block It is well mixed, mixed material is made, 10kg mixed material is placed in the white wine that 40kg alcoholic strength is 80% and carries out immersion 24 My god, immersion is filtrated to get soaking wine, mixed material after terminating, and mixed material is drained, and is put into beater and is beaten, and to 10L 1500mg vitamin c, 600mg citric acid is added in slurries, is stirred, ginkgo nut rose hip, thorny elaeagnus slurries are made；
B. digest：0.012kg pectase, 0.008kg cellulose is added into 10kg ginkgo nuts rose hip, thorny elaeagnus slurries Enzyme, 0.004kg protease, 0.02kg amylase, are stirred, and complex enzyme hydrolysis is carried out in 60 DEG C of environment, stand 3.5h；
C. allocate：Fructose syrup is added into the ginkgo nut rose hip after enzymolysis, thorny elaeagnus slurries, regulation slurries sugar content is 30%, addition citric acid adjusts total acid content in 1.6mg/100ml, and mixed liquor is made；
D. activated yeast：Maltose is deployed into the sugar juice that concentration is 15%, 40 DEG C are cooled to after boiling, into 10kg sugar juices 1.2kg active dry yeast is added, is stirred, is placed after 40min, yeast activated liquid is made；
E. ferment：2kg yeast activated liquids, 1kg burdock juice, 1kg Succus Rhizoma Dioscoreae, 1kg yellow autumn are added into 10kg mixed liquors Certain herbaceous plants with big flowers juice, 1kg black nightshade juice, 1kg raspberry juice, 1kg strawberry juice, 1kg kiwi-fruit juice, 1kg mango juice, temperature control system is 35 DEG C, when mixed liquor alcohol concentration reaches 28% volume ratio, stop fermentation, ginkgo nut rose hip, thorny elaeagnus former wine is made；
F. mix：Take the soaking wine 5.5kg in step A, ginkgo nut rose hip former wine 2.5kg, the Howthorn Wine in step E 0.5kg, Lycium chinense wine 0.5kg, grape wine 0.5kg, pomegranate wine 0.5kg, are well mixed, and ginkgo nut rose hip mixing wine is made；
G. ageing：Ginkgo nut rose hip, thorny elaeagnus mixing wine are accelerated into pure mellow wine ageing, microwave frequency using microwave radiation technology cold treatment 1200MHz, 8 days cold treatment time, 2 DEG C of temperature；
H. clarification filtration：0.01kg gelatin, 0.005kg Jiao is added into the 10kg ginkgo nut rose hip mixing wine after ageing Fried sugar, stands 20h after stirring, ginkgo nut rose hip, Thorny elaeagnus fruit wine are made after filtering；
I. filling sterilization：By the ginkgo nut rose hip after clarification filtration, Thorny elaeagnus fruit wine under sterile vacuum environment it is filling, will fill Ginkgo nut rose hip fruit wine after dress sterilizes 5min in 100 DEG C of water bath with thermostatic control, and ginkgo nut rose hip fruit wine is made.

Claims (1)

1. a kind of brewage process of ginkgo rose hip fruit wine, it is characterised in that described brewage process uses following steps：
A. pretreatment of raw material：Select ripe ginkgo nut, rose hip, fibert, passion plant, star apple, oil lamp in front of figure of Buddha fruit, fragrant mamoncillo, sea Chinese bush cherry fruit, Loquat-Shaped Cake, are cut into ginkgo nut rose hip block, fibert block, passion plant block, Venus fruit block, oil lamp in front of figure of Buddha fruit block, fragrant mamoncillo after cleaning Block, Malus spectabilis fruit block, loquat fruit block, take 10kg ginkgo nut rose hip block, 1kg fibert block, 1kg passion plant block, 1kg gold Star fruit block, 1kg oil lamp in front of figure of Buddha fruit block, 1kg fragrant mamoncillo block, 1kg Malus spectabilis fruit block, 1kg loquat fruit block are well mixed, and are made mixed Raw material is closed, 10kg mixed material is placed in the white wine that 40kg alcoholic strength is 80% and carries out immersion 24 days, mistake after immersion terminates Filter obtains soaking wine, mixed material, and mixed material is drained, and is put into beater and is beaten, and adds 1500mg into 10L slurries Vitamin c, 600mg citric acid, stir, ginkgo nut rose hip slurries be made；
B. digest：Added into 10kg ginkgo nut rose hip slurries 0.012kg pectase, 0.008kg cellulase, 0.004kg protease, 0.02kg amylase, are stirred, and complex enzyme hydrolysis is carried out in 60 DEG C of environment, stand 3.5h；
C. allocate：Fructose syrup is added into the ginkgo nut rose hip slurries after enzymolysis, regulation slurries sugar content is 30%, addition Citric acid adjusts total acid content in 1.6mg/100ml, and mixed liquor is made；
D. activated yeast：Maltose is deployed into the sugar juice that concentration is 15%, 40 DEG C are cooled to after boiling, into 10kg sugar juices 1.2kg active dry yeast is added, is stirred, is placed after 40min, yeast activated liquid is made；
E. ferment：2kg yeast activated liquids, 1kg burdock juice, 1kg Succus Rhizoma Dioscoreae, 1kg yellow autumn are added into 10kg mixed liquors Certain herbaceous plants with big flowers juice, 1kg black nightshade juice, 1kg raspberry juice, 1kg strawberry juice, 1kg kiwi-fruit juice, 1kg mango juice, temperature control system is 35 DEG C, when mixed liquor alcohol concentration reaches 28% volume ratio, stop fermentation, ginkgo nut rose hip former wine is made；
F. mix：Take the soaking wine 5.5kg in step A, ginkgo nut rose hip former wine 2.5kg, the Howthorn Wine in step E 0.5kg, Lycium chinense wine 0.5kg, grape wine 0.5kg, pomegranate wine 0.5kg, are well mixed, and ginkgo nut rose hip mixing wine is made；
G. ageing：Ginkgo nut rose hip mixing wine is accelerated into pure mellow wine ageing, microwave frequency using microwave radiation technology cold treatment 1200MHz, 8 days cold treatment time, 2 DEG C of temperature；
H. clarification filtration：0.01kg gelatin, 0.005kg Jiao is added into the 10kg ginkgo nut rose hip mixing wine after ageing Fried sugar, stands 20h after stirring, ginkgo nut rose hip fruit wine is made after filtering；
I. filling sterilization：By the ginkgo nut rose hip fruit wine after clarification filtration under sterile vacuum environment it is filling, after filling Ginkgo nut rose hip fruit wine sterilizes 5min in 100 DEG C of water bath with thermostatic control, and ginkgo nut rose hip fruit wine is made.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108728300A (en) * 2018-05-31 2018-11-02 芜湖市三山区绿色食品产业协会 The brewage process of Malus spectabilis fruit wine
CN108841494A (en) * 2018-07-28 2018-11-20 贵州省宏伟园农业科技有限公司 A kind of processing method of dragon fruit and Kiwi berry mixed fruit wine

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Publication number Priority date Publication date Assignee Title
CN104830619A (en) * 2015-05-16 2015-08-12 张俊辉 Brewing process of kumquat fruit wine

Patent Citations (1)

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Publication number Priority date Publication date Assignee Title
CN104830619A (en) * 2015-05-16 2015-08-12 张俊辉 Brewing process of kumquat fruit wine

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108728300A (en) * 2018-05-31 2018-11-02 芜湖市三山区绿色食品产业协会 The brewage process of Malus spectabilis fruit wine
CN108841494A (en) * 2018-07-28 2018-11-20 贵州省宏伟园农业科技有限公司 A kind of processing method of dragon fruit and Kiwi berry mixed fruit wine

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Application publication date: 20170905