CN107299015A

CN107299015A - A kind of wax gourd wine and preparation method thereof

Info

Publication number: CN107299015A
Application number: CN201710430093.5A
Authority: CN
Inventors: 韦朝胜
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-06-09
Filing date: 2017-06-09
Publication date: 2017-10-27

Abstract

The present invention relates to brewing technical field, specifically related to a kind of wax gourd wine and preparation method thereof, mainly includes the raw materials such as 12 parts of 70 80 parts of wax gourd, 40 50 parts of pumpkin, 15 20 parts of hawthorn, 10 15 parts of celery, 20 25 parts of sugarcane, 17 20 parts of pseudo-ginseng, 15 17 parts of Asian puccoon, 15 17 parts of madder, 15 17 parts of radix glycyrrhizae, 13 15 parts of the fruit of Chinese magnoliavine, 0.2 0.4 parts of acid lowering agent and zymophyte and is made by steps such as Feedstock treating, mashing, enzymolysis, fermentation, deacidification, clarification, ageing and ultrahigh-pressure sterilizations.The wax gourd wine aroma is strong, sour-sweet tasty and refreshing, nutritious, has removing toxic substances, diuresis and phlem dispersing, relieving restlessness to quench the thirst, the effect such as clearing damp relieving summer-heat and beautifying face and moistering lotion, and its preparation method is simple, is easy to practical operation.

Description

A kind of wax gourd wine and preparation method thereof

Technical field

The present invention relates to brewing technical field, and in particular to a kind of wax gourd wine and preparation method thereof.

Background technology

Wax gourd is unusual universal vegetables at present, and because its growth cycle is shorter, yield is high, and planting range is very at home Extensively.The quality of wax gourd also delicious, washiness is sweet, cold in nature, pharmaceutically has functions of relieving summer heat, antithermic, inducing diuresis to remove edema, resolving sputum solution Yearningly, cosmetic slimming and solution ichthyotoxin the effects such as.It may also be fabricated which that wax gourd is dry, be dehydrated wax gourd and sugaring product etc., and its seed and pericarp are also It is good Chinese medicine.The fresh fruit and its processed goods of wax gourd are traditional exporting, and wax gourd contains sugar, protein, Duo Zhongwei Raw element and mineral matter, it is nutritious, both saccharogenesis melon winter etc. can also be pickled, and can more enter for boiling soup, doing wax gourd legendary venomous insect Medicine is cured the disease.But the main flow purposes of wax gourd is still sold as vegetables at present so that the sales volume of wax gourd is by certain obstruction, together When many effects of wax gourd cannot be promoted.At present, sale of the in the market almost without wax gourd wine.

The content of the invention

The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of wax gourd wine and preparation method thereof, wine Aromatic strongly fragrant, tasty and refreshing, sweet and sour taste, smooth in taste is nutritious, unique flavor, often drinks this wine, can have removing toxic substances, diuresis and phlem dispersing, remove It is tired quench the thirst, the effect such as clearing damp relieving summer-heat, beautifying face and moistering lotion, its preparation method is simple, is easy to practical operation.

To achieve these goals, the technical solution adopted by the present invention is as follows：

A kind of wax gourd wine, is made essentially according to following raw material：70-80 parts of wax gourd, 40-50 parts of pumpkin, hawthorn 15- 20 parts, 10-15 parts of celery, 20-25 parts of sugarcane, 17-20 parts of pseudo-ginseng, 15-17 parts of Asian puccoon, 15-17 parts of madder, 15-17 parts of radix glycyrrhizae, 1-2 parts of 13-15 parts of the fruit of Chinese magnoliavine, 0.2-0.4 parts of acid lowering agent and zymophyte；

The acid lowering agent is by potassium tartrate and potassium carbonate according to 2:1 mass ratio is mixed；

The zymophyte is by waiting aspergillus oryzae, killer yeast bacterium, lactic acid bacteria and the saccharolytic of mass ratio to mix.

Preferably, it is made essentially according to following raw material：75 parts of wax gourd, 45 parts of pumpkin, 17 parts of hawthorn, celery 13 Part, 23 parts of sugarcane, 18.5 parts of pseudo-ginseng, 16 parts of Asian puccoon, 16 parts of madder, 16 parts of radix glycyrrhizae, 14 parts of the fruit of Chinese magnoliavine, 0.3 part of acid lowering agent and hair 1.5 parts of yeast-like fungi.

Preferably, also include being mixed by pectase, protease, carbohydrase and the cellulase of isometric ratio in the wax gourd wine The complex enzyme closed.

Preferably, 55-65mg/L SO is also added into the wax gourd wine₂。

The preparation method of wax gourd wine as described above, specifically includes following steps：

(1) stalk, peeling after wax gourd fresh, without disease pest and maturation, pumpkin, sugarcane, hawthorn and the fruit of Chinese magnoliavine are cleaned are selected And remove seed, it is stand-by by wax gourd meat, pumpkin pulp and sugarcane meat stripping and slicing；

(2) by the wax gourd meat after processing, pumpkin pulp, sugarcane meat, hawthorn and the fruit of Chinese magnoliavine according to 1:10-13 ratio with it is sterile Water mixing mashing, adds and is stirred continuously at once after mashing, obtain mixture A, stand-by；

(3) the 0.2-0.3% complex enzymes for accounting for mixture A volumes are added in mixture A, are placed in 45-55 DEG C of thermostatted water Heating water bath in bath, is incubated 2-3h, stand-by；

(4) select after fresh celery, pseudo-ginseng, Asian puccoon, madder and radix glycyrrhizae cleaning, be put into physiological saline and soak 7- 9min, then with rinsed with sterile water, surface moisture is drained, according still further to 1:15-20 ratio mixes horse after mashing, mashing with sterilized water Upper addition SO₂And be stirred continuously, mixture B is obtained, it is stand-by；

(5) said mixture A and mixture B are poured into permanent under the conditions of being placed on 90-100 DEG C after container for stirring is well mixed Warm 10-15min goes out enzyme, is cooled to 25-30 DEG C, obtains mixture C, stand-by；

(6) honey, white granulated sugar, D-sorbite and maltitol are mixed with sterilized water, is placed in 30-35 DEG C of water bath with thermostatic control Heating water bath in pot, is uniformly mixed, until pol is adjusted to 5-7%, obtains syrup, stand-by；

(7) zymophyte for accounting for the syrup volume 5-8% is added in the syrup and activated, obtained zymocyte liquid, treat With；

(8) zymocyte liquid is added to after being uniformly mixed in mixture C and carries out main fermentation, be during which slightly agitated for； It is further continued for carrying out second of fermentation after main fermentation, during which without stirring, obtains zymotic fluid, it is stand-by；

(9) zymotic fluid made from step (8) is separated using gravity flow method, removes residue, obtain supernatant, it is stand-by；

(10) supernatant in step (9) is poured into tank and obturaged, carried out ageing processing, through high speed centrifugation, obtain old Liquid is made, it is stand-by；

(11) well mixed be added in the ageing liquid of step (10) of acid lowering agent potassium tartrate and potassium carbonate is subjected to deacidification Processing, is uniformly mixed, stand-by；

(12) it will clarify in the ageing liquid that agent solution is added in step (11) after deacidification treatment, acutely vibration, fully mix, Its concentration is reached 100-150mg/L, clarified solution is taken after 36-48h, ultrafiltration are stood at room temperature, the wax gourd wine is made；

(13) the wax gourd wine is fitted into vacuum sealing in plastic film bag, is put into ultra-high pressure apparatus and carries out at super-pressure Manage, then bottling, packaging and storage.

Preferably, activate and first activated at 30-35 DEG C after 20-30min described in step (7), then ventilated at 20-25 DEG C Cultivate 12-24h.

Preferably, the temperature of main fermentation described in step (8) is 28-32 DEG C, and the time is 5-7d；Second of fermentation Temperature is 15-20 DEG C, and the time is 10-15d.

Preferably, it is that the egg-white powder and polyvinylpyrrolidone that will wait mass ratio are molten that agent solution is clarified described in step (12) In 10-15 DEG C of water, it is uniformly mixed, is configured to the solution that mass concentration is 5-7%.

Preferably, the pressure of ultra high pressure treatment described in step (13) is 300-400MPa, and temperature is 20-25 DEG C, time For 5-7min.

In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：

The present invention wax gourd wine be wax gourd, pumpkin, hawthorn, celery, sugarcane, pseudo-ginseng, Asian puccoon, madder, radix glycyrrhizae, the fruit of Chinese magnoliavine, Potassium tartrate, potassium carbonate, honey, white granulated sugar, D-sorbite, maltitol, aspergillus oryzae, killer yeast bacterium, lactic acid bacteria and sugar Change the raw materials such as bacterium to be made；Wherein, the cold food of Benincasa, pumpkin and May warm nature food, play complementation, and pumpkin and Hawthorn is nutritious, pumpkin tonifying middle-Jiao and Qi, removing toxic substances desinsection, stomach strengthening and digestion promoting, improves anti-cancer ability and body's immunity, hawthorn tool There is the effect such as food digesting stomach fortifying, scattered stasis, antibacterial, the fruit of Chinese magnoliavine flies away the fragrance of lemon when ripe, juice night tart flavour is tasty and refreshing, can make Choleresis increase, suppresses gastric secretion, with antibacterial, the beneficial liver of liver protection, astringes the lung to stop cough, nourishes puckery essence and antidiarrheal hidroschesis etc. and make With, help to extend the shelf life of wax gourd wine, and the fruit of Chinese magnoliavine and hawthorn can adjust wax gourd wine regulation local flavor, increase fragrance；Celery Dish contains the B family vitamin needed for abundant decomposing alcohol, effectively alleviates upset,gastro-intestinal after drinking, eliminates the rubescent disease of face after drinking Contain saponins material in shape, pseudo-ginseng, can effectively suppress alcohol absorption, strengthen the down payment effect of intestines and stomach, play the work relieved the effect of alcohol With, the function such as there is sugarcane clearing heat and promoting fluid, lower gas to moisturize, diuresis, containing substantial amounts of sucrose, sucrose can resolve into glucose, Accelerate liver discharge alcohol molecule, reduce the proportion of alcohol in blood, with antialcoholism action, these three materials provide not only Abundant nutritional ingredient, moreover it is possible to effectively reduce alcohol to human stomach, the injury of liver；Asian puccoon bitter, it is cold in nature, enter percardium, liver, have There is the effect such as antimicrobial antiphlogistic, tonifying middle-Jiao and Qi, cooling and activating blood, clearing heat and detoxicating, madder bitter, cold in nature, return liver warp is stopped with cool blood Blood, promoting blood circulation and removing blood stasis, antibacterial anticancer etc. are acted on, and radix glycyrrhizae is sweet, and mild-natured, the thoughts of returning home, spleen, lung, stomach with antibacterial, are invigorated the spleen and benefited qi, clearly The effects such as thermal detoxification and expelling phlegm and arresting coughing, alleviate drug toxicity, strong, coordinating the drug actions of a prescription, the mutually coordinated synergy of these materials not only increases The health-care efficacy of wax gourd wine is added, also effective Shelf-life；D-sorbite and maltitol belong to antioxidant, effectively reduce The antioxidation of wax gourd wine, so as to extend the shelf life of wax gourd wine；Due to acidic materials can be produced during the fermentation, in order to Make the sweet and sour taste of wax gourd wine, acidity can be reduced by adding potassium tartrate and potassium carbonate, not only improved the mouthfeel of wax gourd wine, also protected The stability of wax gourd wine is held；Aspergillus oryzae, killer yeast bacterium, lactic acid bacteria and saccharolytic these microorganisms will can be difficult in raw material The nutriment of absorption changes into the composition being easily absorbed by the human body, and various metabolites that microorganism produces (such as various acids, Alcohols, enzyme, antibiotic, bacteriocidin, somatomedin etc.) it is mixed into wax gourd wine, wherein, the addition of saccharolytic can be effectively by the winter Glucide in melon wine resolves into the nutrient being easily absorbed by the human body, and the killer yeast bacterium albumen that can excrete poison suppresses or killed Sensitive cells, plays a part of environment purification, improves the quality of wax gourd wine.The wax gourd wine being prepared into by these materials is not only kept The original nutrition of wax gourd and local flavor, have also heightened nutritive value and quality, increase local flavor, effective Shelf-life so that winter Melon wine aroma is strong, tasty and refreshing, sweet and sour taste, and smooth in taste is nutritious, unique flavor, often drinks this wine, can there is removing toxic substances, Li Shui The effects such as dissolving phlegm, relieving restlessness are quenched the thirst, clearing damp relieving summer-heat, beautifying face and moistering lotion.

Embodiment

Technical scheme will be clearly and completely described below, it is clear that described embodiment is only A part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art The every other embodiment obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.

Embodiment 1

A kind of wax gourd wine, is made essentially according to following raw material：70 parts of wax gourd, 40 parts of pumpkin, 15 parts of hawthorn, celery 10 parts, 20 parts of sugarcane, 17 parts of pseudo-ginseng, 15 parts of Asian puccoon, 15 parts of madder, 15 parts of radix glycyrrhizae, 13 parts of the fruit of Chinese magnoliavine, 0.2 part of acid lowering agent and hair 1 part of yeast-like fungi；

The expectation of said ratio is prepared into wax gourd wine using following methods, following steps are specifically included：

(2) by the wax gourd meat after processing, pumpkin pulp, sugarcane meat, hawthorn and the fruit of Chinese magnoliavine according to 1:10 ratio and sterilized water Mixing mashing, adds 55mg/L SO at once after mashing₂And be stirred continuously, mixture A is obtained, it is stand-by；

(3) 0.2% complex enzyme for accounting for mixture A volumes is added in mixture A, is placed in 45 DEG C of thermostat water bath reclaimed waters Bath heating, is incubated 2h, stand-by；

The complex enzyme is mixed by pectase, protease, carbohydrase and the cellulase of isometric ratio；

(4) select after fresh celery, pseudo-ginseng, Asian puccoon, madder and radix glycyrrhizae cleaning, be put into physiological saline and soak 7min, Rinsed with sterile water is used again, surface moisture is drained, according still further to 1:15 ratio mixes mashing with sterilized water, is added at once after mashing 55mg/L SO₂And be stirred continuously, mixture B is obtained, it is stand-by；

(5) said mixture A and mixture B are poured into constant temperature under the conditions of being placed on 90 DEG C after container for stirring is well mixed 10min goes out enzyme, is cooled to 25 DEG C, obtains mixture C, stand-by；

(6) honey, white granulated sugar, D-sorbite and maltitol are mixed with sterilized water, is placed in 30 DEG C of thermostat water baths Middle heating water bath, is uniformly mixed, until pol is adjusted to 5%, obtains syrup, stand-by；

(7) zymophyte for accounting for the syrup volume 5% is added in the syrup and activated, first activated at 30 DEG C After 30min, then the ventilation culture 24h at 20 DEG C, zymocyte liquid is obtained, it is stand-by；

(8) zymocyte liquid is added to after being uniformly mixed in mixture C, 7d main fermentation is carried out at 28 DEG C, Period is slightly agitated for；Continue 15d second of fermentation after main fermentation at 15 DEG C again, during which without stirring, obtain zymotic fluid, It is stand-by；

(12) egg-white powder and polyvinylpyrrolidone that wait mass ratio are dissolved in 10 DEG C of water, are uniformly mixed, configured Into the clarification agent solution that mass concentration is 5%, it will clarify in the ageing liquid that agent solution is added in step (11) after deacidification treatment, it is acute Strong vibration, fully mixes, its concentration is reached 100mg/L, clarified solution is taken after 36h, ultrafiltration are stood at room temperature, and the wax gourd is made Wine；

(13) the wax gourd wine is fitted into vacuum sealing in plastic film bag, is put into pressure for 300MPa, temperature is 20 DEG C Ultra-high pressure apparatus in carry out ultra high pressure treatment 5min, then bottling, packaging and storage.

Embodiment 2

A kind of wax gourd wine, is made essentially according to following raw material：75 parts of wax gourd, 45 parts of pumpkin, 17 parts of hawthorn, celery 13 parts, 23 parts of sugarcane, 18.5 parts of pseudo-ginseng, 16 parts of Asian puccoon, 16 parts of madder, 16 parts of radix glycyrrhizae, 14 parts of the fruit of Chinese magnoliavine, 0.3 part of acid lowering agent and 1.5 parts of zymophyte；

(2) by the wax gourd meat after processing, pumpkin pulp, sugarcane meat, hawthorn and the fruit of Chinese magnoliavine according to 1:11.5 ratio with it is sterile Water mixing mashing, adds 60mg/L SO at once after mashing₂And be stirred continuously, mixture A is obtained, it is stand-by；

(3) 0.25% complex enzyme for accounting for mixture A volumes is added in mixture A, be placed in 50 DEG C of thermostat water baths Heating water bath, is incubated 2.5h, stand-by；

(4) select after fresh celery, pseudo-ginseng, Asian puccoon, madder and radix glycyrrhizae cleaning, be put into physiological saline and soak 8min, Rinsed with sterile water is used again, surface moisture is drained, according still further to 1:17 ratio mixes mashing with sterilized water, is added at once after mashing 60mg/L SO₂And be stirred continuously, mixture B is obtained, it is stand-by；

(5) said mixture A and mixture B are poured into constant temperature under the conditions of being placed on 95 DEG C after container for stirring is well mixed 13min goes out enzyme, is cooled to 27 DEG C, obtains mixture C, stand-by；

(6) honey, white granulated sugar, D-sorbite and maltitol are mixed with sterilized water, is placed in 33 DEG C of thermostat water baths Middle heating water bath, is uniformly mixed, until pol is adjusted to 6%, obtains syrup, stand-by；

(7) zymophyte for accounting for the syrup volume 6.5% is added in the syrup and activated, first activated at 33 DEG C After 25min, then the ventilation culture 18h at 23 DEG C, zymocyte liquid is obtained, it is stand-by；

(8) zymocyte liquid is added to after being uniformly mixed in mixture C, 6d main fermentation is carried out at 30 DEG C, Period is slightly agitated for；Proceed 13d second of fermentation after main fermentation at 17 DEG C again, during which without stirring, sent out Zymotic fluid, it is stand-by；

(12) egg-white powder and polyvinylpyrrolidone that wait mass ratio are dissolved in 13 DEG C of water, are uniformly mixed, configured Into the clarification agent solution that mass concentration is 6%, agent solution will be clarified and added in the ageing liquid after step (11) deacidification treatment, acutely Vibration, fully mixes, its concentration is reached 130mg/L, clarified solution is taken after 42h, ultrafiltration are stood at room temperature, and the wax gourd is made Wine；

(13) the wax gourd wine is fitted into vacuum sealing in plastic film bag, is put into pressure for 350MPa, temperature is 23 DEG C Ultra-high pressure apparatus in carry out ultra high pressure treatment 6min, then bottling, packaging and storage.

Embodiment 3

A kind of wax gourd wine, is made essentially according to following raw material：80 parts of wax gourd, 50 parts of pumpkin, 20 parts of hawthorn, celery 15 parts, 25 parts of sugarcane, 20 parts of pseudo-ginseng, 17 parts of Asian puccoon, 17 parts of madder, 17 parts of radix glycyrrhizae, 15 parts of the fruit of Chinese magnoliavine, 0.4 part of acid lowering agent and hair 2 parts of yeast-like fungi；

(2) by the wax gourd meat after processing, pumpkin pulp, sugarcane meat, hawthorn and the fruit of Chinese magnoliavine according to 1:13 ratio and sterilized water Mixing mashing, adds 65mg/L SO at once after mashing₂And be stirred continuously, mixture A is obtained, it is stand-by；

(3) 0.3% complex enzyme for accounting for mixture A volumes is added in mixture A, is placed in 55 DEG C of thermostat water bath reclaimed waters Bath heating, is incubated 3h, stand-by；

(4) select after fresh celery, pseudo-ginseng, Asian puccoon, madder and radix glycyrrhizae cleaning, be put into physiological saline and soak 9min, Rinsed with sterile water is used again, surface moisture is drained, according still further to 1:20 ratio mixes mashing with sterilized water, is added at once after mashing 65mg/L SO₂And be stirred continuously, mixture B is obtained, it is stand-by；

(5) said mixture A and mixture B are poured into constant temperature under the conditions of being placed on 100 DEG C after container for stirring is well mixed 15min goes out enzyme, is cooled to 30 DEG C, obtains mixture C, stand-by；

(6) honey, white granulated sugar, D-sorbite and maltitol are mixed with sterilized water, is placed in 35 DEG C of thermostat water baths Middle heating water bath, is uniformly mixed, until pol is adjusted to 7%, obtains syrup, stand-by；

(7) zymophyte for accounting for the syrup volume 8% is added in the syrup and activated, first activated at 35 DEG C After 20min, then the ventilation culture 12h at 25 DEG C, zymocyte liquid is obtained, it is stand-by；

(8) zymocyte liquid is added to after being uniformly mixed in mixture C, 5d main fermentation is carried out at 32 DEG C, Period is slightly agitated for；Proceed 10d second of fermentation after main fermentation at 20 DEG C again, during which without stirring, sent out Zymotic fluid, it is stand-by；

(12) egg-white powder and polyvinylpyrrolidone that wait mass ratio are dissolved in 15 DEG C of water, are uniformly mixed, configured Into the clarification agent solution that mass concentration is 7%, it will clarify in the ageing liquid that agent solution is added in step (11) after deacidification treatment, it is acute Strong vibration, fully mixes, its concentration is reached 150mg/L, clarified solution is taken after 48h, ultrafiltration are stood at room temperature, and the wax gourd is made Wine；

(13) the wax gourd wine is fitted into vacuum sealing in plastic film bag, is put into pressure for 400MPa, temperature is 25 DEG C Ultra-high pressure apparatus in carry out ultra high pressure treatment 7min, then bottling, packaging and storage.

Applicant carried out the experiment of substantial amounts of comparative example, part Experiment is now arranged as follows, and to obtained wax gourd wine The detection of subjective appreciation, shelf life and soluble solid is carried out, as a result as shown in table 1：

Comparative example 1：The raw material of wax gourd wine is wax gourd, honey, aspergillus oryzae and lactic acid bacteria, is prepared according to common process.

Comparative example 2：The raw material of wax gourd wine is wax gourd, pumpkin, hawthorn, white granulated sugar, potassium carbonate, aspergillus oryzae, killer yeast Bacterium and lactic acid bacteria, in addition to no use sulfur dioxide and using high-temperature sterilization, other modes and the phase of the embodiment of the present invention 1 Together.

Comparative example 3：The raw material of wax gourd wine be wax gourd, pumpkin, hawthorn, celery, sugarcane, pseudo-ginseng, white granulated sugar, D-sorbite, Aspergillus oryzae, killer yeast bacterium and saccharolytic, in addition to using high-temperature sterilization, other modes are identical with the embodiment of the present invention 1.

Comparative example 4：The raw material of wax gourd wine is wax gourd, pumpkin, hawthorn, Asian puccoon, madder, radix glycyrrhizae, the fruit of Chinese magnoliavine, honey, malt Sugar alcohol, aspergillus oryzae and saccharolytic, other modes are identical with the embodiment of the present invention 1.

Comparative example 5：The raw material of wax gourd wine is wax gourd, pumpkin, hawthorn, potassium tartrate, potassium carbonate, D-sorbite, maltose Alcohol, aspergillus oryzae, lactic acid bacteria and saccharolytic, other modes are identical with the embodiment of the present invention 1.

The shelf life of the wax gourd wine of table 1, soluble solid content and subjective appreciation

As known from Table 1, the shelf life of wax gourd wine, soluble solid content and subjective appreciation are much poor made from comparative example 1-5 In the embodiment of the present invention 1, but for relative contrast's example 1-5, the shelf life of comparative example 4, soluble solid content and subjective appreciation Better than others, comparative example 1 and comparative example 2 are worst.The shelf life of wax gourd wine made from embodiment 1-3, soluble solid content and Subjective appreciation is improved with the increase of raw material dosage.In summary, the composition of raw materials and preparation method of wax gourd wine of the invention The most scientific and reasonable, soluble solid content is high, and shelf life extension, sensory effects are good, effectively improve the nutritive value of wax gourd wine, acid Sweet tea is tasty, and aroma is strong, tasty and refreshing, free from extraneous odour, and smooth in taste is nutritious, unique flavor, and clear is glossy, without heavy Form sediment, often drink this wine, can there is removing toxic substances, diuresis and phlem dispersing, relieving restlessness to quench the thirst, the effect such as clearing damp relieving summer-heat, beautifying face and moistering lotion.

Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to Cover the scope of the claims in the present invention.

Claims

1. a kind of wax gourd wine, it is characterised in that be made essentially according to following raw material：70-80 parts of wax gourd, pumpkin 40-50 It is part, 15-20 parts of hawthorn, 10-15 parts of celery, 20-25 parts of sugarcane, 17-20 parts of pseudo-ginseng, 15-17 parts of Asian puccoon, 15-17 parts of madder, sweet 1-2 parts of careless 15-17 parts, 13-15 parts of the fruit of Chinese magnoliavine, 0.2-0.4 parts of acid lowering agent and zymophyte；

2. wax gourd wine according to claim 1, it is characterised in that be made essentially according to following raw material：Wax gourd 75 Part, 45 parts of pumpkin, 17 parts of hawthorn, 13 parts of celery, 23 parts of sugarcane, 18.5 parts of pseudo-ginseng, 16 parts of Asian puccoon, 16 parts of madder, 16 parts of radix glycyrrhizae, 1.5 parts of 14 parts of the fruit of Chinese magnoliavine, 0.3 part of acid lowering agent and zymophyte.

3. wax gourd wine according to claim 1, it is characterised in that：It is also added into the wax gourd wine by the fruit of isometric ratio The complex enzyme that glue enzyme, protease, carbohydrase and cellulase are mixed.

4. wax gourd wine according to claim 3, it is characterised in that：55-65mg/L SO is also added into the wax gourd wine₂。

5. the preparation method of wax gourd wine according to claim 4, it is characterised in that specifically include following steps：

(1) stalk after wax gourd fresh, without disease pest and maturation, pumpkin, sugarcane, hawthorn and the fruit of Chinese magnoliavine are cleaned is selected, removes the peel and goes Seed, it is stand-by by wax gourd meat, pumpkin pulp and sugarcane meat stripping and slicing；

(2) by the wax gourd meat after processing, pumpkin pulp, sugarcane meat, hawthorn and the fruit of Chinese magnoliavine according to 1:10-13 ratio is mixed with sterilized water Mashing is closed, SO is added after mashing at once₂And be stirred continuously, mixture A is obtained, it is stand-by；

(3) the 0.2-0.3% complex enzymes for accounting for mixture A volumes are added in mixture A, are placed in 45-55 DEG C of thermostat water bath Middle heating water bath, is incubated 2-3h, stand-by；

(4) select after fresh celery, pseudo-ginseng, Asian puccoon, madder and radix glycyrrhizae cleaning, be put into physiological saline and soak 7-9min, then With rinsed with sterile water, surface moisture is drained, according still further to 1:15-20 ratio mixes mashing with sterilized water, is added at once after mashing SO₂And be stirred continuously, mixture B is obtained, it is stand-by；

(5) said mixture A and mixture B are poured into constant temperature under the conditions of being placed on 90-100 DEG C after container for stirring is well mixed 10-15min goes out enzyme, is cooled to 25-30 DEG C, obtains mixture C, stand-by；

(6) honey, white granulated sugar, D-sorbite and maltitol are mixed with sterilized water, are placed in 30-35 DEG C of thermostat water bath Heating water bath, is uniformly mixed, until pol is adjusted to 5-7%, obtains syrup, stand-by；

(7) zymophyte for accounting for the syrup volume 5-8% is added in the syrup and activated, obtain zymocyte liquid, it is stand-by；

(8) zymocyte liquid is added to after being uniformly mixed in mixture C and carries out main fermentation, be during which slightly agitated for；Main hair It is further continued for carrying out second of fermentation after ferment, during which without stirring, obtains zymotic fluid, it is stand-by；

(10) supernatant in step (9) is poured into tank and obturaged, carried out ageing processing, through high speed centrifugation, obtain ageing liquid, It is stand-by；

(11) well mixed be added in the ageing liquid of step (10) of acid lowering agent potassium tartrate and potassium carbonate is subjected to deacidification treatment, It is uniformly mixed, it is stand-by；

(12) it will clarify in the ageing liquid that agent solution is added in step (11) after deacidification treatment, acutely vibration, and fully mix, make it Concentration reaches 100-150mg/L, and clarified solution is taken after 36-48h, ultrafiltration are stood at room temperature, and the wax gourd wine is made；

(13) the wax gourd wine is fitted into vacuum sealing in plastic film bag, is put into ultra-high pressure apparatus and carries out ultra high pressure treatment, Then bottling, packaging and storage.

6. the preparation method of wax gourd wine according to claim 5, it is characterised in that：Activated first in 30- described in step (7) Activated at 35 DEG C after 20-30min, then the ventilation culture 12-24h at 20-25 DEG C.

7. the preparation method of wax gourd wine according to claim 5, it is characterised in that：The temperature of main fermentation described in step (8) Spend for 28-32 DEG C, the time is 5-7d；The temperature of second of fermentation is 15-20 DEG C, and the time is 10-15d.

8. the preparation method of wax gourd wine according to claim 5, it is characterised in that：Step clarifies agent solution described in (12) It is that the egg-white powder and polyvinylpyrrolidone that wait mass ratio are dissolved in 10-15 DEG C of water, is uniformly mixed, is configured to quality dense Spend the solution for 5-7%.

9. the preparation method of wax gourd wine according to claim 5, it is characterised in that：Ultra high pressure treatment described in step (13) Pressure be 300-400MPa, temperature be 20-25 DEG C, the time is 5-7min.