CN107267338B - Beauty cherry dry red wine - Google Patents
Beauty cherry dry red wine Download PDFInfo
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- CN107267338B CN107267338B CN201710683632.6A CN201710683632A CN107267338B CN 107267338 B CN107267338 B CN 107267338B CN 201710683632 A CN201710683632 A CN 201710683632A CN 107267338 B CN107267338 B CN 107267338B
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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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
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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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- 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
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
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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)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
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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)
- A61K36/886—Aloeaceae (Aloe family), e.g. aloe vera
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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
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- Non-Alcoholic Beverages (AREA)
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Abstract
The invention relates to the field of cherry processing, and discloses beauty-maintaining cherry dry red, which comprises 230 parts of cherry 200-containing materials, 25-30 parts of aloe, 15-20 parts of longan, 10-15 parts of raspberry, 5-10 parts of motherwort honey and 0.2-0.3 part of wine yeast by weight.
Description
Technical Field
The invention belongs to the technical field of cherry processing, and particularly relates to beauty cherry dry red wine.
Background
Cherry, Rosaceae, Prunoideae, Prunus. Arbor, 2-6 m high, and grey bark. Twigs are grayish brown, twigs are green and have no hair or are thinned and molted, and winter buds are oval and have no hair. The fruit can be eaten as a fruit, has bright appearance color, is glittering and translucent and beautiful, is red like agate and yellow like condensed fat, and is rich in sugar, protein, vitamins and various elements such as calcium, iron, phosphorus, potassium and the like. Cherries are mainly distributed in the United states, Canada, Chile, Australia, Europe and the like in the world, and the main producing areas in China include Shandong, Anhui, Jiangsu, Zhejiang, Hubei, Henan, Gansu, Shaanxi, Guizhou and the like.
The iron content of cherries is high, and is positioned at the head of various fruits, the iron is a raw material for synthesizing hemoglobin and myoglobin of a human body, plays an important role in the processes of human body immunity, protein synthesis, energy metabolism and the like, and has close relation with brain and nerve functions, an aging process and the like. Frequent eating of cherries can supplement the demand of iron element in vivo and promote hemoglobin regeneration, can prevent and treat iron-deficiency anemia, can strengthen physique, strengthen brain and benefit intelligence, has the functions of tonifying middle-jiao and Qi, can dispel wind and remove dampness, and has good effect on rheumatism, waist and leg pain.
The cherry is processed into other products, so that the storage time of the cherry can be prolonged, the market area can be enlarged, the cherry is processed into dry red cherry, the dry red cherry has a beauty value, the purchase desire of consumers can be greatly promoted, cherry seeds are rich in various nutrient substances, protein accounts for 30-40% of the dry weight of the cherry, the cherry seeds are good raw materials for producing antioxidant polypeptide, however, in the existing wine brewing process technology, the cherry seeds are not purified, so that the fermentation is finished in advance, the problems of alcohol adsorption, pigment content and the like are solved, the cherry seeds can influence the quality of the dry red fermentation, and therefore the cherry seeds are ignored and discarded, and the great waste of resources is caused.
Disclosure of Invention
The invention aims to solve the existing problems and provides the beauty cherry dry red wine which is added with the treated cherry seeds and has excellent inoxidizability, good taste and good beauty maintaining and young keeping effects.
The invention is realized by the following technical scheme:
the beauty cherry dry red wine comprises, by weight, 230 parts of cherry 200-containing materials, 25-30 parts of aloe, 15-20 parts of longan, 10-15 parts of raspberry, 5-10 parts of motherwort honey and 0.2-0.3 part of wine yeast, and the preparation method comprises the following steps:
(1) picking fresh cherries, cleaning the picked fresh cherries, putting the fresh cherries into a refrigerating chamber for refrigerating for 10-12 hours, taking out the cherries after refrigerating, crushing the cherries, removing stems and seeds, air-drying the cherry seeds, grinding the cherry seeds into powder, adding 6-8 times of isopropanol into the obtained cherry seed powder, shaking and uniformly mixing the mixture, carrying out ultrasonic treatment for 35-45 minutes, carrying out suction filtration, separating filtrate and residues, washing the residues for 2-3 times, combining the filtrate with the filtrate, removing a solvent by evaporation through a rotary evaporator, sending the obtained cherry seed extract and the crushed cherries into a fermentation tank for primary fermentation at the fermentation temperature of 10-15 ℃ until the alcohol content reaches 3-5 ℃;
(2) cleaning aloe, longan and raspberry to leave edible parts, crushing and juicing, adding water with the volume 20-30 times of that of juice to extract, inoculating activated wine yeast into the obtained extract, adding the wine yeast and motherwort honey into the primarily fermented fermentation liquor, stirring uniformly, and introducing sulfur dioxide gas according to the proportion of 60-80 ml/L;
(3) and performing secondary fermentation on the mixed fermentation product at the fermentation temperature of 15-25 ℃ until the alcohol content reaches 10-15 ℃, measuring the sugar content of the fermentation liquor once every 5-8 days during the fermentation, controlling the sugar content of the fermentation liquor at 3-5g/L, and after the fermentation is finished, finely filtering the fermentation liquor through micropores and filling the fermentation liquor together with fermentation gas into a bottle.
As a further description of the scheme, the refrigeration temperature of the cherries in the step (1) is minus 5-10 ℃.
As a further description of the above scheme, the set temperature of the ultrasonic treatment in the step (1) is 38-42 ℃, the ultrasonic frequency is 105-110KHz, and the ultrasonic power is 300-320W.
As a further description of the above-mentioned solution, the temperature of the rotary evaporation in step (1) is 40-50 ℃, the starting rotational speed is 60-90 rpm, and after half an hour the rotational speed is increased to 100-130 rpm.
As a further description of the above scheme, the leaching temperature in step (2) is 70-80 ℃ and the leaching time is 1-2 hours.
Compared with the prior art, the invention has the following advantages: compared with the prior art, the invention fully utilizes the inoxidizability action of cherry seeds ignored by people, adds the inoxidizability action into fermentation liquor, adds cherry dried red after secondary fermentation, has strong fruity flavor and excellent beauty-maintaining and face-nourishing effects, improves the fermentation effect by controlling the fermentation temperature and introducing the gas, obviously optimizes and improves the clarity of the dried red and the content of ethyl acetate, and also adds aloe, longan, raspberry and motherwort honey on the ingredients, the aloe can play a role in sterilization, a large amount of lignin and aloic acid contained can coordinate with potassium to prevent hyperkalemia caused by excessive potassium content in the cherry, the polysaccharide and vitamin in the aloe have good nutrition, moistening and whitening effects on the skin of a human body, strong oxidation resistance, aging delaying, the longan has the effects of enriching the blood, soothing the nerves, strengthening the brain, benefiting intelligence and nourishing the heart and spleen, the raspberry at least contains 17 amino acids including 8 amino acids necessary for human body, the SOD content reaches 237.98 mug/g.FW, the mineral element content is rich, especially strontium, the raspberry has the functions of promoting the absorption and digestion of other nutrient substances, improving metabolism and enhancing disease resistance, the cherry after secondary fermentation is dry red, the fruit fragrance is rich, and simultaneously the cherry contains gas generated by fermentation, so that the quality of the whole dry red can be improved, the taste is refreshing, and the effects of refreshing mind and beautifying are obvious.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1
The beauty cherry dry red is prepared from the following raw materials, by weight, 200 parts of cherries, 25 parts of aloe, 15 parts of longan, 10 parts of raspberries, 5 parts of motherwort honey and 0.2 part of wine yeast, and the preparation method comprises the following steps:
(1) picking fresh cherries, cleaning the picked fresh cherries, putting the fresh cherries into a refrigerating chamber for refrigerating for 10 hours, taking out the cherries after refrigerating, crushing the cherries, removing stems and seeds, air-drying the cherry seeds, grinding the cherry seeds into powder, adding isopropanol with the volume being 6 times that of the cherry seed powder, shaking and uniformly mixing the mixture, carrying out ultrasonic treatment for 35 minutes, carrying out suction filtration, separating filtrate and residues, washing the residues for 2 times, combining the residues with the filtrate, removing a solvent by using a rotary evaporator through evaporation, sending the obtained cherry seed extract and the crushed cherries into a fermentation tank for primary fermentation at the fermentation temperature of 10 ℃ until the alcohol content reaches 3 ℃;
(2) cleaning aloe, longan and raspberry to leave edible parts, crushing and juicing, adding water with the volume 20 times that of juice to extract, inoculating activated wine yeast into the obtained extract, adding the wine yeast and motherwort honey into the primarily fermented fermentation liquor, stirring uniformly, and introducing sulfur dioxide gas according to the proportion of 60 ml/L;
(3) and performing secondary fermentation on the mixed fermentation product at the fermentation temperature of 15 ℃ until the alcohol content reaches 10 ℃, measuring the sugar content of the fermentation liquor once every 5 days during the fermentation, controlling the sugar content of the fermentation liquor at 3g/L, and after the fermentation is finished, performing microporous fine filtration on the fermentation liquor and filling the fermentation liquor and fermentation gas into a bottle.
As a further description of the scheme, the refrigeration temperature of the cherries in the step (1) is minus 5 ℃.
As a further description of the above scheme, the set temperature of the ultrasonic treatment in the step (1) is 38 ℃, the ultrasonic frequency is 105KHz, and the ultrasonic power is 300W.
As a further description of the above protocol, the temperature of the rotary evaporation in step (1) was 40 ℃ and the rotation speed was started at 60 rpm, and after half an hour the rotation speed was increased to 100 rpm.
As a further description of the above scheme, the leaching temperature in step (2) is 70 ℃ and the leaching time is 1 hour.
Example 2
A beauty cherry dry red is prepared from 215 parts of cherry, 27 parts of aloe, 17 parts of longan, 12 parts of raspberry, 7 parts of motherwort honey and 0.25 part of wine yeast by weight, and the preparation method comprises the following steps:
(1) picking fresh cherries, cleaning the picked fresh cherries, putting the fresh cherries into a refrigerating chamber for refrigerating for 11 hours, taking out the cherries after refrigerating, crushing the cherries, removing stems and seeds, air-drying the cherry seeds, grinding the cherry seeds into powder, adding isopropanol with the volume being 7 times that of the cherry seed powder, shaking and uniformly mixing the mixture, carrying out ultrasonic treatment for 40 minutes, carrying out suction filtration, separating filtrate and residues, washing the residues for 2 times, combining the residues with the filtrate, removing a solvent by using a rotary evaporator through evaporation, sending the obtained cherry seed extract and the crushed cherries into a fermentation tank for primary fermentation at the fermentation temperature of 12 ℃, and fermenting until the alcohol content reaches 4 ℃;
(2) cleaning aloe, longan and raspberry to leave edible parts, crushing and juicing, adding water with the volume 25 times that of juice to extract, inoculating activated wine yeast into the obtained extract, adding the wine yeast and motherwort honey into the primarily fermented fermentation liquor, stirring uniformly, and introducing sulfur dioxide gas according to the proportion of 70 ml/L;
(3) and performing secondary fermentation on the mixed fermentation product at the fermentation temperature of 20 ℃ until the alcohol content reaches 12 ℃, measuring the sugar content of the fermentation liquor once every 6 days during the fermentation, controlling the sugar content of the fermentation liquor at 4g/L, and after the fermentation is finished, performing microporous fine filtration on the fermentation liquor and filling the fermentation liquor and fermentation gas into a bottle.
As a further description of the scheme, the refrigeration temperature of the cherries in the step (1) is minus 7 ℃.
As a further description of the above scheme, the set temperature of the ultrasonic treatment in the step (1) is 40 ℃, the ultrasonic frequency is 107KHz, and the ultrasonic power is 310W.
As a further description of the above protocol, the temperature of the rotary evaporation in step (1) was 45 ℃ and the rotation speed was initially 75 rpm, after half an hour the rotation speed was increased to 115 rpm.
As a further description of the above scheme, the leaching temperature in step (2) was 75 ℃ and the leaching time was 1.5 hours.
Example 3
The beauty cherry dry red is prepared from the following raw materials, by weight, 230 parts of cherry, 30 parts of aloe, 20 parts of longan, 15 parts of raspberry, 10 parts of motherwort honey and 0.3 part of wine yeast, and the preparation method comprises the following steps:
(1) picking fresh cherries, cleaning the picked fresh cherries, putting the fresh cherries into a refrigerating chamber for refrigerating for 12 hours, taking out the cherries after refrigerating, crushing the cherries, removing stems and seeds, air-drying the cherry seeds, grinding the cherry seeds into powder, adding 8 times of isopropanol by volume into the obtained cherry seed powder, shaking and uniformly mixing the obtained mixture, performing ultrasonic treatment for 45 minutes, performing suction filtration, separating filtrate and residues, washing the residues for 3 times, combining the residues with the filtrate, removing a solvent by evaporation of a rotary evaporator, feeding the obtained cherry seed extract and the crushed cherries into a fermentation tank for primary fermentation at the fermentation temperature of 15 ℃ until the alcohol content reaches 5 ℃;
(2) cleaning aloe, longan and raspberry to leave edible parts, crushing and juicing, adding water with the volume 30 times that of juice to extract, inoculating activated wine yeast into the obtained extract, adding the wine yeast and motherwort honey into the primarily fermented fermentation liquor, stirring uniformly, and introducing sulfur dioxide gas according to the proportion of 80 ml/L;
(3) and performing secondary fermentation on the mixed fermentation product at the fermentation temperature of 25 ℃ until the alcohol content reaches 15 ℃, measuring the sugar content of the fermentation liquor every 8 days during the fermentation, controlling the sugar content of the fermentation liquor at 5g/L, and after the fermentation is finished, performing microporous fine filtration on the fermentation liquor and filling the fermentation liquor and fermentation gas into a bottle.
As a further description of the scheme, the refrigeration temperature of the cherries in the step (1) is minus 10 ℃.
As a further description of the above scheme, the set temperature of the ultrasonic treatment in the step (1) is 42 ℃, the ultrasonic frequency is 110KHz, and the ultrasonic power is 320W.
As a further description of the above-mentioned solution, the temperature of the rotary evaporation in step (1) is 50 ℃ and the starting rotational speed is 90 rpm, and after half an hour the rotational speed is increased to 100-.
As a further description of the above scheme, the leaching temperature in step (2) is 80 ℃ and the leaching time is 2 hours.
Comparative test
Comparative example 1
The only difference from example 1 is that in the preparation process, the cherry seeds were removed and no cherry seeds were added during fermentation, and the remaining steps were kept the same.
Comparative example 2
The only difference from example 2 is that in the preparation method, cherry seeds are not treated and are directly added into the fermentation liquor for co-fermentation, and the rest steps are kept consistent.
Comparative example 3
The only difference from example 3 is that in the preparation process, sulfur dioxide gas was introduced in a ratio of 100ml/L, the temperature of the secondary fermentation was set to 30 ℃ and the remaining steps were kept consistent.
Cherry dry red wine was brewed by the methods of examples 1 to 3 of the present invention and comparative examples 1 to 3, the contents of the respective nutrients in the wine were measured, and the results were recorded as shown in the following table:
randomly selecting 100 citizens as test persons, using the cherry dry red wine of the invention, drinking 50 ml daily, insisting on using for 20 days, and obtaining the statistical result: 90% of the women think that the pillow is helpful for sleeping and can improve mental state, and 95% of the women obviously feel that the complexion is good and the face is ruddy and glossy.
Claims (5)
1. The beauty cherry dry red wine is characterized in that the preparation raw materials comprise, by weight, 230 parts of cherry 200-containing materials, 25-30 parts of aloe, 15-20 parts of longan, 10-15 parts of raspberry, 5-10 parts of motherwort honey and 0.2-0.3 part of wine yeast, and the preparation method comprises the following steps:
(1) picking fresh cherries, cleaning the picked fresh cherries, putting the fresh cherries into a refrigerating chamber for refrigerating for 10-12 hours, taking out the cherries after refrigerating, crushing the cherries, removing stems and seeds, air-drying the cherry seeds, grinding the cherry seeds into powder, adding 6-8 times of isopropanol into the obtained cherry seed powder, shaking and uniformly mixing the mixture, carrying out ultrasonic treatment for 35-45 minutes, carrying out suction filtration, separating filtrate and residues, washing the residues for 2-3 times, combining the filtrate with the filtrate, removing a solvent by evaporation through a rotary evaporator, sending the obtained cherry seed extract and the crushed cherries into a fermentation tank for primary fermentation at the fermentation temperature of 10-15 ℃ until the alcohol content reaches 3-5 ℃;
(2) cleaning aloe, longan and raspberry to leave edible parts, crushing and juicing, adding water with the volume 20-30 times of that of juice to extract, inoculating activated wine yeast into the obtained extract, adding the wine yeast and motherwort honey into the primarily fermented fermentation liquor, stirring uniformly, and introducing sulfur dioxide gas according to the proportion of 60-80 ml/L;
(3) and performing secondary fermentation on the mixed fermentation product at the fermentation temperature of 15-25 ℃ until the alcohol content reaches 10-15 ℃, measuring the sugar content of the fermentation liquor once every 5-8 days during the fermentation, controlling the sugar content of the fermentation liquor at 3-5g/L, and after the fermentation is finished, finely filtering the fermentation liquor through micropores and filling the fermentation liquor together with fermentation gas into a bottle.
2. The beauty cherry dry red wine of claim 1, wherein the refrigeration temperature of the cherries in step (1) is minus 5-10 ℃.
3. The beauty cherry dry red wine as set forth in claim 1, wherein the setting temperature of the ultrasonic treatment in the step (1) is 38-42 ℃, the ultrasonic frequency is 105-110KHz, and the ultrasonic power is 300-320W.
4. The cosmetic cherry dry red wine of claim 1, wherein the temperature of the rotary evaporation in step (1) is 40-50 ℃, the starting rotary speed is 60-90 rpm, and after half an hour the rotary speed is increased to 100 and 130 rpm.
5. The beauty cherry dry red wine of claim 1, wherein the leaching temperature in step (2) is 70-80 ℃ and the leaching time is 1-2 hours.
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| KR101246574B1 (en) * | 2008-12-31 | 2013-03-25 | 경상북도(농업기술원) | Manufacturing method for making high quality cherry wine with various varieties or enzyme treatment |
| KR101278471B1 (en) * | 2010-11-08 | 2013-07-02 | 차복란 | Method for producing fermented fruit alcoholic drink using concentrated stater |
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| CN103555487B (en) * | 2013-11-16 | 2014-10-22 | 王跃进 | Making process of compound red wine |
| CN103805399B (en) * | 2014-02-28 | 2015-08-19 | 麻静 | A kind of cherry grape health care wine and preparation method thereof |
| CN106010916A (en) * | 2016-08-05 | 2016-10-12 | 王路 | Making method of semi-fermented fruit wine |
| CN106434165A (en) * | 2016-12-02 | 2017-02-22 | 安顺黄果树风景名胜区昊馨果蔬种植基地 | Cherry health care wine and preparation method thereof |
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| KR101246574B1 (en) * | 2008-12-31 | 2013-03-25 | 경상북도(농업기술원) | Manufacturing method for making high quality cherry wine with various varieties or enzyme treatment |
| KR101278471B1 (en) * | 2010-11-08 | 2013-07-02 | 차복란 | Method for producing fermented fruit alcoholic drink using concentrated stater |
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