CN107164148A - A kind of snow lotus fruit wine and preparation method thereof - Google Patents
A kind of snow lotus fruit wine and preparation method thereof Download PDFInfo
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- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The present invention provides a kind of snow lotus fruit wine and preparation method thereof, belongs to food processing field, the snow lotus fruit wine is made up of the raw material of following parts by weight：70 80 parts of yacon, 10 15 parts of pyrus nivalis, 24 parts of reed rhizome, 35 parts of chrysanthemum, 12 parts of fructus hippophae, 34 parts of water chestnut, 1 1.5 parts of passion fruit, 23 parts of lemon, 46 parts of rock sugar, 0.4 0.8 parts of fruit wine song, 0.02 0.025 parts of mixed enzyme, 0.8 1.2 parts of plant extract agent, present invention also offers a kind of preparation method of snow lotus fruit wine.Gained snow lotus fruit wine of the invention is nutritious, has effects that to clear liver removing toxic substances, stomach strengthening and digestion promoting, beautifying face and moistering lotion and improves body immunity, fragrant in taste, color is limpid, with special nutritive value and health-care effect.
Description
【Technical field】
The present invention relates to food processing field, especially a kind of snow lotus fruit wine and preparation method thereof.
【Technical background】
Yacon is also referred to as the holy fruit of saussurea involucrata potato, high mountain, and original producton location is the Andean plateau of South America, is introduced a fine variety to Chinese yunnan,
High fat of blood can be really effectively reduced by often eating, control cholesterol and diabetes, promotion human metabolism, recuperating gastrointestinal tract,
Relieve inflammation or internal heat toxin expelling, prevents and treats dark sore, improves body immunity, and belong to low-calorie diet.The potato wedge and Ye Ke processing and fabricatings of yacon
Beverage, potato wedge likeness in form sweet potato, potato wedge succulence is starch-containing, eats raw, stir-fries and eats or cooks, and mouthfeel is tender and crisp, the micro- sweet tea of taste, tasty and refreshing, both may be used
Peel and eat something rare to clean, can also stewed chicken or pork ribs soup, its carbohydrate is not absorption of human body, so to diabetic
And slimmer's effect is more prominent, it is also containing a variety of amino acid needed by human and high calcium, magnesium, iron, potassium, zinc, selenium etc.
Trace element.
Current herba saussureae involucratae is edible to be subject to seasonal restrictions based on eating raw, especially inconvenient, people during for health care and treatment
The pulp of yacon is passed through low-temperature evaporation, saussurea involucrata fructose syrup is made, the nutrition such as FOS therein, and polyphenol are remained
Composition.The similar Maple Syrup of taste of saussurea involucrata fructose syrup, with nut fragrance, is referred to as most healthy " sugar ".Snow lotus fruit wine can
More completely to keep its nutritional ingredient, instant, mouthfeel is excellent, with abundant nutritive value and good health care effect
Really, it is adapted to various people to eat, but yacon contains a kind of chemical composition, after yacon is cut open and removed the peel, exposed to sky
In gas will overstrike, be due to the polymer formation brown pigment that phenols in oxidation, the tannin of yacon produces quinone,
So as to cause saussurea involucrata fruit product to be difficult to preservation.
In summary, making the technique of snow lotus fruit wine and can promoting strengthens the economic benefit of its industry, can meet market need
Ask, while the nutritive value of gained snow lotus fruit wine is higher, clean taste can meet the demand of current consumer groups.
【The content of the invention】
In view of posed problems above, the invention provides a kind of snow lotus fruit wine and preparation method thereof, gained snow lotus fruit wine
It is nutritious, have effects that to clear liver removing toxic substances, stomach strengthening and digestion promoting, beautifying face and moistering lotion and improve body immunity, fragrant in taste, color is clear
It is bright, with special nutritive value and health-care effect.
Technical scheme is as follows：
A kind of snow lotus fruit wine, the snow lotus fruit wine is made up of the raw material of following parts by weight：70-80 parts of yacon, pyrus nivalis 10-
15 parts, 2-4 parts of reed rhizome, 3-5 parts of chrysanthemum, 1-2 parts of fructus hippophae, 3-4 parts of water chestnut, 1-1.5 parts of passion fruit, 2-3 parts of lemon, rock sugar 4-
6 parts, 0.4-0.8 parts of fruit wine song, 0.02-0.025 parts of mixed enzyme, 0.8-1.2 parts of plant extract agent；
Wherein, the mixed enzyme is according to 1-1.5 by pectase, amylase and cellulase:0.2-0.5:1 mass ratio
It is mixed；
The preparation method of the plant extract agent is：Collect 10-12 parts of Radix Angelicae Sinensis according to parts by weight, it is 8-10 parts of Flos Nelumbinis one, sweet
Careless 6-8 parts, 4-6 portions of peppermint, above-mentioned raw materials are cleaned with clear water, are well mixed after drying, are obtained mixture a；Mixture a is put
Enter with its etc. quality ethanol solution in after immersion 2-2.5h, filtering takes out the filtrate of 10-15% volumes just to filter liquid, continues to soak
After stain 24-25h, it is continuous liquid of filtering to filter out whole filtrates, and will just filter liquid and continuous liquid of filtering merge, and reclaim and remove after ethanol, by gained
Liquid is plant extract agent.
Further, the snow lotus fruit wine is made up of the raw material of following parts by weight：76 parts of yacon, 12 parts of pyrus nivalis, reed rhizome 3
Part, 4 parts of chrysanthemum, 1.6 parts of fructus hippophae, 3.7 parts of water chestnut, 1.2 parts of passion fruit, 2.5 parts of lemon, 5 parts of rock sugar, fruit wine are bent 0.7 part, mixed
0.024 part of synthase, 1.1 parts of plant extract agent.
Further, the mixed enzyme is according to 1.4 by pectase, amylase and cellulase:0.3:1 mass ratio is mixed
Conjunction is made.
Further, the volumetric concentration of the ethanol solution is 70-75%.
The present invention also provides a kind of preparation method of snow lotus fruit wine, comprises the following steps：
(1) digest：Yacon, pyrus nivalis, water chestnut peeling are cut into 1-2cm segment, its 2-3 times of matter is put into after being well mixed
Soak 15-20min in the salt solution of amount, taking-up obtains mixture b after being cleaned with clear water, mixture b is broken into slurry, then to
Mixed enzyme is added in slurry, 40-50min is handled under the conditions of temperature is 28-30 DEG C, it is then high with 300-350MPa moment
After pressure processing 10-20s, vacuum filter, gained filtrate is to obtain premix；
(2) reed rhizome powder processed：Reed rhizome, chrysanthemum are put into roller fixation machine, in temperature be 28-30 DEG C, rotating speed be 65-70r/
Under conditions of min, 5-7min is handled, the reed rhizome after fixing, chrysanthemum are then ground into the powder that granularity is 0.8-1mm, then will
Gained powder is put into high energy nanometer impact tank, is passed through argon gas protection, and grinding 2-2.5h obtains reed rhizome powder；
(3) ferment：Fruit wine song will be added after step (1) described premix, step (2) the reed rhizome powder stirring, mixing is equal
It is transferred to after even in obturator, ferment 26-28d under the conditions of temperature is 32-34 DEG C, and it is to obtain zymotic fluid to remove solid content；
(4) conditioning agent processed：Squeezed the juice mixing to be positioned in pressafiner with fructus hippophae after passion fruit, lemon peeling, then
After pomace is separated, gained juice is conditioning agent；
(5) snow lotus fruit wine：Step (3) described zymotic fluid, step (4) described conditioning agent, rock sugar and plant extract agent is mixed
Close uniform, it is closed immersion 20-30d under the conditions of 6-10 DEG C to be put in temperature, be filtered to remove solid content after taking-up, then by gained juice
It is filling using ultra high temperature short time sterilization, the snow lotus fruit wine is formed after natural cooling.
Further, in step (1), the mass concentration of the salt solution is 5-7%.
Further, in step (5), the sterilising conditions are that temperature is instantaneously brought up to 118 DEG C -120 DEG C, during sterilizing
Between be 5-10 seconds.
The invention provides a kind of snow lotus fruit wine and preparation method thereof, compared with prior art, have the advantages that：
The raw material of snow lotus fruit wine of the present invention includes yacon, pyrus nivalis, reed rhizome, chrysanthemum, fructus hippophae, water chestnut, passion fruit, lemon
Lemon, rock sugar, fruit wine song, mixed enzyme, plant extract agent；Wherein, yacon there is refrigerant annealing, it is the whole intestines of clearing heat and detoxicating, stomach invigorating, soft
Change blood vessel health-care effect, also rich in materials such as protein, algae cutin, amino acid, pyrus nivalis have moistening lung eliminating dampness, it is relieving cough and reducing sputum,
Effect of nourishing blood and promoting granulation, and snow pear juice multi-flavor sweet tea, can make products taste more preferably, water chestnut has bacteriostasis, moreover it is possible to promote human body
Development, promotes sugar in human body, fat, the metabolism of the big material of protein three, regulation acid-base balance；By saussurea involucrata in manufacturing process
Really, the mixed enzyme mixed by pectase, amylase and cellulase is added in pyrus nivalis, water chestnut, yacon, snow can be made
Nutritional ingredient is fully discharged in pears, water chestnut, so as to improve its absorption rate, strengthens the nutritive value of product, and its mouth
Taste delicate fragrance, is adapted to various people and eats；Reed rhizome, chrysanthemum collective effect can it is clearing heat and detoxicating, alleviate in the effect such as stomach energy, manufacturing process
By reed rhizome, chrysanthemum after fixing program, it is put into during high energy nanometer impact is filled and grinds to form nano level powder, can remove bitterness
Sense, so as to improve the mouthfeel and quality of snow lotus fruit wine, can also make the macromolecular in reed rhizome, chrysanthemum be fully degraded into small molecule,
So as to promote absorption of the human body to nutritional ingredient, strengthen the effect of drug effect again；The present invention compounds several raw materials together, to avenge
Lotus fruit is cooked the snow lotus fruit wine that major ingredient is made, and is not only of high nutritive value, and by the complementation on pharmacological function, play Synergistic
Effect, instant, mouthfeel is excellent, with abundant nutritive value and good health-care effect, is adapted to various people and eats.This
Invention can make the soft taste of snow lotus fruit wine processed moderate in passion fruit, lemon, the fructus hippophae that manufacturing process adds specified quantitative, quality
Uniformly, color is limpid, and does not interfere with the local flavor of snow lotus fruit wine；Wherein, fructus hippophae has cough-relieving apophlegmatic, relieving dyspepsia, Huoxue San "
Effect of the stasis of blood, passion fruit, lemon, fructus hippophae, which are sufficiently mixed collaboration and added as conditioning agent in the present invention, can make the matter of snow lotus fruit wine
Ground is homogeneous, and color is limpid, suppresses polymerisation, it is ensured that fruit wine quality is smooth, improves mouthfeel, extends the holding phase, makes it through long
Time deposits also nondiscolouring, in addition, the addition of conditioning agent is extremely important to the quality of snow lotus fruit wine, and different types of fruit wine is former
Material, adapts to use different conditioning agents.
The present invention with the addition of plant extract agent in manufacturing process, the plant extract agent be from Radix Angelicae Sinensis, Flos Nelumbinis one, radix glycyrrhizae,
Leaching is extracted and obtained in peppermint；Wherein, Radix Angelicae Sinensis have benefiting blood and regulating blood circulation, it is menstruction regulating and pain relieving, moisturize laxation, anticancer, anti-ageing anti-old, immune
Effect, Flos Nelumbinis one has functions that promoting blood circulation and hemostasis, dry wind, the cool blood that clears away heart-fire, the solution thermal detoxification of disappearing, and radix glycyrrhizae has clearing heat and detoxicating, eliminating the phlegm
Effect of cough-relieving, peppermint has antisepsis and sterilization, diuresis, resolving sputum, stomach invigorating and digestant effect；By Radix Angelicae Sinensis, Flos Nelumbinis one, radix glycyrrhizae, thin
Lotus is put into snow lotus fruit wine by the plant additive obtained by extraction can increase its local flavor, make mouthfeel salubriouser, and several originals
Material is compounded together, is not only of high nutritive value, and by the complementation on pharmacological function, play a part of Synergistic.
Secondly, the present invention uses specific sterilising temp and sterilization time, and influence of this method to product is small, can keep
The taste and flavor of snow lotus fruit wine.
In a word, snow lotus fruit wine that the present invention is provided and preparation method thereof, gained snow lotus fruit wine is nutritious, with the solution that clears liver
Poison, stomach strengthening and digestion promoting, beautifying face and moistering lotion and the effect for improving body immunity, fragrant in taste, color are limpid, with special nutriture value
Value and health-care effect.
【Embodiment】
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of snow lotus fruit wine
(1) snow lotus fruit wine is made up of the raw material of following parts by weight：70 parts of yacon, 10 parts of pyrus nivalis, 2 parts of reed rhizome, chrysanthemum 3
Part, 1 part of fructus hippophae, 3 parts of water chestnut, 1 part of passion fruit, 2 parts of lemon, 4 parts of rock sugar, bent 0.4 part fruit wine, 0.02 part of mixed enzyme, plant
0.8 part of extractant；
Wherein, the mixed enzyme is according to 1 by pectase, amylase and cellulase:0.2:1 mass ratio mixing system
Into；
The preparation method of the plant extract agent is：10 parts of Radix Angelicae Sinensis, 8 parts of Flos Nelumbinis one, 6 parts of radix glycyrrhizae, 4 are collected according to parts by weight
Part peppermint, above-mentioned raw materials are cleaned with clear water, are well mixed after drying, are obtained mixture a；By mixture a be put into its etc. matter
Soaked in the ethanol solution of amount after 2h, it is liquid of just filtering that the filtrate of 10% volume is taken out in filtering, continue to impregnate after 24h, filtered out complete
Portion's filtrate is continuous liquid of filtering, and will just filter liquid and continuous liquid of filtering merge, and reclaim and remove after ethanol, are plant extract agent by gained liquid,
Wherein, the volumetric concentration of the ethanol solution is 70%.
(2) preparation method of snow lotus fruit wine, comprises the following steps：
(1) digest：Yacon, pyrus nivalis, water chestnut peeling are cut into 1cm segment, its 2 times of quality are put into after being well mixed
Soak 15min in salt solution, taking-up obtains mixture b after being cleaned with clear water, mixture b is broken into slurry, then to slurry
Middle addition mixed enzyme, 40min is handled under the conditions of temperature is 28 DEG C, then with 300MPa instantaneous pressure processing 10s, vacuum mistake
After filter, gained filtrate is to obtain premix；Wherein, the mass concentration of the salt solution is 5%；
(2) reed rhizome powder processed：Reed rhizome, chrysanthemum are put into roller fixation machine, in temperature be 28 DEG C, rotating speed be 65r/min's
Under the conditions of, 5min is handled, the reed rhizome after fixing, chrysanthemum are then ground into the powder that granularity is 0.8mm, then gained powder is put
Enter in high energy nanometer impact tank, be passed through argon gas protection, grinding 2h obtains reed rhizome powder；
(3) ferment：Fruit wine song will be added after step (1) described premix, step (2) the reed rhizome powder stirring, mixing is equal
It is transferred to after even in obturator, ferment 26d under the conditions of temperature is 32 DEG C, and it is to obtain zymotic fluid to remove solid content；
(4) conditioning agent processed：Squeezed the juice mixing to be positioned in pressafiner with fructus hippophae after passion fruit, lemon peeling, then
After pomace is separated, gained juice is conditioning agent；
(5) snow lotus fruit wine：Step (3) described zymotic fluid, step (4) described conditioning agent, rock sugar and plant extract agent is mixed
Close uniform, it is closed immersion 20d under the conditions of 6 DEG C to be put in temperature, solid content is filtered to remove after taking-up, then by gained juice using super
High-temperature short-time sterilization, it is filling, the snow lotus fruit wine is formed after natural cooling；Wherein, the sterilising conditions are instantaneously to carry temperature
High to 118 DEG C DEG C, sterilization time is 5 seconds.
Embodiment 2
A kind of snow lotus fruit wine
(1) snow lotus fruit wine is made up of the raw material of following parts by weight：80 parts of yacon, 15 parts of pyrus nivalis, 4 parts of reed rhizome, chrysanthemum 5
Part, 2 parts of fructus hippophae, 4 parts of water chestnut, 1.5 parts of passion fruit, 3 parts of lemon, 6 parts of rock sugar, bent 0.8 part fruit wine, 0.025 part of mixed enzyme, plant
1.2 parts of thing extractant；
Wherein, the mixed enzyme is according to 1.5 by pectase, amylase and cellulase:0.5:1 mass ratio mixing system
Into；
The preparation method of the plant extract agent is：According to parts by weight collect 12 parts of Radix Angelicae Sinensis, 10 parts of Flos Nelumbinis one, 8 parts of radix glycyrrhizae,
6 portions of peppermints, above-mentioned raw materials are cleaned with clear water, are well mixed after drying, are obtained mixture a；By mixture a be put into its etc. matter
Soaked in the ethanol solution of amount after 2.5h, it is liquid of just filtering that the filtrate of 15% volume is taken out in filtering, continue to impregnate after 25h, filter out
Whole filtrates are continuous liquid of filtering, and will just filter liquid and continuous liquid of filtering merge, and reclaim and remove after ethanol, are plant extract by gained liquid
Agent, wherein, the volumetric concentration of the ethanol solution is 75%.
(2) preparation method of snow lotus fruit wine, comprises the following steps：
(1) digest：Yacon, pyrus nivalis, water chestnut peeling are cut into 2cm segment, its 3 times of quality are put into after being well mixed
Soak 20min in salt solution, taking-up obtains mixture b after being cleaned with clear water, mixture b is broken into slurry, then to slurry
Middle addition mixed enzyme, 50min is handled under the conditions of temperature is 30 DEG C, then with 350MPa instantaneous pressure processing 20s, vacuum mistake
After filter, gained filtrate is to obtain premix；Wherein, the mass concentration of the salt solution is 7%；
(2) reed rhizome powder processed：Reed rhizome, chrysanthemum are put into roller fixation machine, in temperature be 30 DEG C, rotating speed be 70r/min's
Under the conditions of, 7min is handled, the reed rhizome after fixing, chrysanthemum are then ground into the powder that granularity is 1mm, then gained powder is put into
In high energy nanometer impact tank, argon gas protection is passed through, grinding 2.5h obtains reed rhizome powder；
(3) ferment：Fruit wine song will be added after step (1) described premix, step (2) the reed rhizome powder stirring, mixing is equal
It is transferred to after even in obturator, ferment 28d under the conditions of temperature is 34 DEG C, and it is to obtain zymotic fluid to remove solid content；
(4) conditioning agent processed：Squeezed the juice mixing to be positioned in pressafiner with fructus hippophae after passion fruit, lemon peeling, then
After pomace is separated, gained juice is conditioning agent；
(5) snow lotus fruit wine：Step (3) described zymotic fluid, step (4) described conditioning agent, rock sugar and plant extract agent is mixed
Close uniform, it is closed immersion 30d under the conditions of 10 DEG C to be put in temperature, solid content is filtered to remove after taking-up, then gained juice is used
Ultra high temperature short time sterilization, it is filling, the snow lotus fruit wine is formed after natural cooling；Wherein, the sterilising conditions are that temperature is instantaneous
120 DEG C are brought up to, sterilization time is 10 seconds.
Embodiment 3
A kind of snow lotus fruit wine
(1) snow lotus fruit wine is made up of the raw material of following parts by weight：76 parts of yacon, 12 parts of pyrus nivalis, 3 parts of reed rhizome, chrysanthemum 4
Part, 1.6 parts of fructus hippophae, 3.7 parts of water chestnut, 1.2 parts of passion fruit, 2.5 parts of lemon, 5 parts of rock sugar, fruit wine bent 0.7 part, mixed enzyme
0.024 part, 1.1 parts of plant extract agent；
Wherein, the mixed enzyme is according to 1.4 by pectase, amylase and cellulase:0.3:1 mass ratio mixing system
Into；
The preparation method of the plant extract agent is：11 parts of Radix Angelicae Sinensis, 9 parts of Flos Nelumbinis one, 7 parts of radix glycyrrhizae, 5 are collected according to parts by weight
Part peppermint, above-mentioned raw materials are cleaned with clear water, are well mixed after drying, are obtained mixture a；By mixture a be put into its etc. matter
Soaked in the ethanol solution of amount after 2.3h, it is liquid of just filtering that the filtrate of 12% volume is taken out in filtering, continue to impregnate after 24.2h, filtering
It is continuous liquid of filtering to go out whole filtrates, and will just filter liquid and continuous liquid of filtering merge, and reclaim and remove after ethanol, are plant extract by gained liquid
Agent, wherein, the volumetric concentration of the ethanol solution is 73%.
(2) preparation method of snow lotus fruit wine, comprises the following steps：
(1) digest：Yacon, pyrus nivalis, water chestnut peeling are cut into 1.5cm segment, its 2.5 times of matter are put into after being well mixed
Soak 18min in the salt solution of amount, taking-up obtains mixture b after being cleaned with clear water, mixture b is broken into slurry, then to slurry
Mixed enzyme is added in shape thing, 48min is handled under the conditions of temperature is 29 DEG C, then with 320MPa instantaneous pressure processing 15s, very
After sky filtering, gained filtrate is to obtain premix；Wherein, the mass concentration of the salt solution is 6%；
(2) reed rhizome powder processed：Reed rhizome, chrysanthemum are put into roller fixation machine, in temperature be 29 DEG C, rotating speed be 68r/min's
Under the conditions of, 6min is handled, the reed rhizome after fixing, chrysanthemum are then ground into the powder that granularity is 0.9mm, then gained powder is put
Enter in high energy nanometer impact tank, be passed through argon gas protection, grinding 2.2h obtains reed rhizome powder；
(3) ferment：Fruit wine song will be added after step (1) described premix, step (2) the reed rhizome powder stirring, mixing is equal
It is transferred to after even in obturator, ferment 27d under the conditions of temperature is 33 DEG C, and it is to obtain zymotic fluid to remove solid content；
(4) conditioning agent processed：Squeezed the juice mixing to be positioned in pressafiner with fructus hippophae after passion fruit, lemon peeling, then
After pomace is separated, gained juice is conditioning agent；
(5) snow lotus fruit wine：Step (3) described zymotic fluid, step (4) described conditioning agent, rock sugar and plant extract agent is mixed
Close uniform, it is closed immersion 27d under the conditions of 7 DEG C to be put in temperature, solid content is filtered to remove after taking-up, then by gained juice using super
High-temperature short-time sterilization, it is filling, the snow lotus fruit wine is formed after natural cooling；Wherein, the sterilising conditions are instantaneously to carry temperature
High to 119 DEG C, sterilization time is 6 seconds.
Comparative example 1 compared with Example 3, in the snow lotus fruit wine and is not added with reed rhizome, chrysanthemum, remaining with embodiment 3
It is consistent；
Comparative example 2 compared with Example 3, in the snow lotus fruit wine and is not added with plant extract agent, remaining with embodiment 3
It is consistent；
Comparative example 3 compared with Example 3, mixed enzyme is not put into the snow lotus fruit wine, remaining with the phase one of embodiment 3
Cause；
Comparative example 4 does not add passion fruit, lemon compared with Example 3, in the snow lotus fruit wine and gone and fructus hippophae, remaining
It is consistent with embodiment 3.
Experimental example
1. sensory evaluation is tested：Using system point system, group is evaluated for the composition of personnel of Food Science by 20 specialties,
The snow lotus fruit wine prepared by embodiment 1-3 and comparative example 1-4 preparation method, and carry out subjective appreciation.Deliberated index be color and luster,
Flavour and smell, tissue morphology, mouthfeel, take the total score of its each individual event average value as appraisal result, total score is 100 points, scoring
Standard is shown in Table 1, and appraisal result is shown in Table 2.
The sensory evaluation scores standard of the snow lotus fruit wine of table 1
The sensory evaluation scores result of the snow lotus fruit wine of table 2
The result of table 2 shows：Total score is higher, illustrates that the quality of the snow lotus fruit wine of preparation is better.Comparative example 1 and embodiment 3
Compare, be not added with reed rhizome, chrysanthemum, cause its product taste Lve Wataru, illustrate that the present invention adds reed rhizome, chrysanthemum and can improve yacon
The mouthfeel of wine；Comparative example 2 does not add plant extract agent compared with Example 3, and the smell and color and luster of products obtained therefrom be not good, explanation
The clean taste of product can be made by adding plant additive；Comparative example 3 compared with Example 3, mixed enzyme is not added, causes its product
Each item rating have decline, illustrate the present invention through addition mixed enzyme, color and luster, mouthfeel, flavour and form feelings can be greatly improved
Condition reaches the effect for the quality for greatly improving snow lotus fruit wine, comparative example 4 do not add compared with Example 3, passion fruit, lemon go with
Fructus hippophae, cause the flavour of product to reduce, color it is deeply dark, illustrate that adding passion fruit, lemon goes and fructus hippophae, can become product
Color is limpid, flavour delicate fragrance.
2. product effect test
(1)
Experiment is divided into 7 groups, and the volunteer of every group of each selection 10 35-40 Sui, each group drinks embodiment 1-3 and contrast daily
The snow lotus fruit wine of example 1-4 making 1 time, drinks the moisture that volume glabella skin is determined after 6 months, during this period, volunteer must not take
With the product of other improvement moisture of skin, concrete outcome is shown in Table 3.
The health-care effect of the snow lotus fruit wine of table 3
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Moisture of skin (%) | 41 | 42 | 42 | 37 | 38 | 38 | 37 |
The result of table 3 shows：Embodiment 1-3 volunteer's moisture of skin is higher, illustrates often the snow of the edible present invention
Lotus fruit wine, can improve moisture of skin, and the water and oil balance of balanced skin improves skin, so as to reach the mesh of beautifying face and moistering lotion
's.
(2)
Emptying test：Experimental animal is adapted to raise 1 week, is divided into 7 groups, and every group is respectively raised 10 experimental animals.Each group
Snow lotus fruit wine (2g/100g body weight) prepared by embodiment 1-3 and comparative example 1-4, common 30d are fed daily.
Every rat sets up rat gastric emptying delay model, fed daily by the way that Dopamine hydrochloride is injected intraperitoneally during experiment
Snow lotus fruit wine, last feeds rear 1h and takes off neck execution, using stomach full weight and the difference of stomach net weight as residue weight in stomach, calculates residual in stomach
Staying thing to account for, to fill the percentage of semi-solid paste weight be Stomach residue rate；All it the results are shown in Table 4.
The health-care effect of the snow lotus fruit wine of table 4
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Residual rate (%) | 62.2 | 61.5 | 63.0 | 77.4 | 83.1 | 89.3 | 81.0 |
The result of table 4 shows：1-3 of embodiment of the present invention snow lotus fruit wine can reduce the residual quantity of food in Mouse Stomach,
Food digestion can be effectively facilitated by illustrating the product of the present invention, there is stomach strengthening and digestion promoting.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (7)
1. a kind of snow lotus fruit wine, it is characterised in that the snow lotus fruit wine is made up of the raw material of following parts by weight：Yacon 70-80
Part, 10-15 parts of pyrus nivalis, 2-4 parts of reed rhizome, 3-5 parts of chrysanthemum, 1-2 parts of fructus hippophae, 3-4 parts of water chestnut, 1-1.5 parts of passion fruit, lemon 2-
3 parts, 4-6 parts of rock sugar, 0.4-0.8 parts of fruit wine song, 0.02-0.025 parts of mixed enzyme, 0.8-1.2 parts of plant extract agent；
Wherein, the mixed enzyme is according to 1-1.5 by pectase, amylase and cellulase:0.2-0.5:1 mass ratio mixing
It is made；
The preparation method of the plant extract agent is：10-12 parts of Radix Angelicae Sinensis, 8-10 parts of Flos Nelumbinis one, radix glycyrrhizae 6-8 are collected according to parts by weight
Part, 4-6 portions of peppermints, above-mentioned raw materials are cleaned with clear water, are well mixed after drying, are obtained mixture a；By mixture a be put into
Soaked in the ethanol solution of the quality such as its after 2-2.5h, it is liquid of just filtering that the filtrate of 10-15% volumes is taken out in filtering, continue to impregnate
After 24-25h, it is continuous liquid of filtering to filter out whole filtrates, and will just filter liquid and continuous liquid of filtering merge, and reclaim and remove after ethanol, by gained liquid
Body is plant extract agent.
2. a kind of snow lotus fruit wine according to claim 1, it is characterised in that the snow lotus fruit wine by following parts by weight raw material
It is made：76 parts of yacon, 12 parts of pyrus nivalis, 3 parts of reed rhizome, 4 parts of chrysanthemum, 1.6 parts of fructus hippophae, 3.7 parts of water chestnut, 1.2 parts of passion fruit, lemon
2.5 parts of lemon, 5 parts of rock sugar, 0.7 part of fruit wine song, 0.024 part of mixed enzyme, 1.1 parts of plant extract agent.
3. a kind of snow lotus fruit wine according to claim 1, it is characterised in that the mixed enzyme be by pectase, amylase and
Cellulase is according to 1.4:0.3:1 mass ratio is mixed.
4. a kind of snow lotus fruit wine according to claim 1, it is characterised in that the volumetric concentration of the ethanol solution is 70-
75%.
5. the preparation method of a kind of snow lotus fruit wine according to claim any one of 1-4, it is characterised in that including following step
Suddenly：
(1) digest：Yacon, pyrus nivalis, water chestnut peeling are cut into 1-2cm segment, its 2-3 times of quality is put into after being well mixed
Soak 15-20min in salt solution, taking-up obtains mixture b after being cleaned with clear water, mixture b is broken into slurry, then to pulpous state
Mixed enzyme is added in thing, 40-50min is handled under the conditions of temperature is 28-30 DEG C, then with 300-350MPa instantaneous pressure
Manage after 10-20s, vacuum filter, gained filtrate is to obtain premix；
(2) reed rhizome powder processed：Reed rhizome, chrysanthemum are put into roller fixation machine, in temperature be 28-30 DEG C, rotating speed be 65-70r/min
Under conditions of, 5-7min is handled, the reed rhizome after fixing, chrysanthemum are then ground into the powder that granularity is 0.8-1mm, then by gained
Powder is put into high energy nanometer impact tank, is passed through argon gas protection, and grinding 2-2.5h obtains reed rhizome powder；
(3) ferment：By being added after step (1) described premix, step (2) the reed rhizome powder stirring, fruit wine is bent, after being well mixed
It is transferred in obturator, ferment 26-28d under the conditions of temperature is 32-34 DEG C, and it is to obtain zymotic fluid to remove solid content；
(4) conditioning agent processed：Squeezed the juice mixing to be positioned in pressafiner with fructus hippophae after passion fruit, lemon peeling, then will fruit
After slag separation, gained juice is conditioning agent；
(5) snow lotus fruit wine：Step (3) described zymotic fluid, step (4) described conditioning agent, rock sugar and plant extract agent are mixed equal
Even, it is closed immersion 20-30d under the conditions of 6-10 DEG C to be put in temperature, solid content is filtered to remove after taking-up, then gained juice is used
Ultra high temperature short time sterilization, it is filling, the snow lotus fruit wine is formed after natural cooling.
6. a kind of preparation method of snow lotus fruit wine according to claim 5, it is characterised in that in step (1), the salt solution
Mass concentration be 5-7%.
7. a kind of preparation method of snow lotus fruit wine according to claim 5, it is characterised in that in step (5), the sterilizing
Condition is that temperature is instantaneously brought up to 118 DEG C -120 DEG C, and sterilization time is 5-10 seconds.
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