CN107541384A - A kind of Pitaya wine and production method - Google Patents
A kind of Pitaya wine and production method Download PDFInfo
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- CN107541384A CN107541384A CN201610488370.3A CN201610488370A CN107541384A CN 107541384 A CN107541384 A CN 107541384A CN 201610488370 A CN201610488370 A CN 201610488370A CN 107541384 A CN107541384 A CN 107541384A
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Abstract
The present invention relates to fruit wine to brew field, more particularly to a kind of Pitaya wine and production method, it is using dragon fruit as primary raw material, it is aided with the Chinese medicines such as cortex acanthopanacis, the root of three-nerved spicebush, cassia seed, the Radix Astragali, donkey-hide gelatin, by Feedstock treating, enzymolysis, fermentation, prepares traditional Chinese medicine liquid and prepare the step processing and fabricating such as fruit wine.The present invention uses cold fermentation, is advantageous to strengthen the fragrance of fruit wine, improves the color and luster and mouthfeel of fruit wine；Solves deficiency existing for conventional brew method, simple production process is with short production cycle, and production cost substantially reduces, and production efficiency improves, and is easy to large-scale production.
Description
Technical field
The present invention relates to fruit wine to brew field, more particularly to a kind of Pitaya wine and production method.
Background technology
Dragon fruit is a kind of fruit of highly nutritive, the nutriment contained in dragon fruit is also very abundant, the abundant vitamin C wherein contained in dragon fruit, vitamin C has good whitening effect, skin can be allowed to become more smooth, contained water-soluble fibre has the function that water swelling in the pulp of dragon fruit, can produce spawn in human body again and make food residence time lengthens under one's belt, increase satiety, and a kind of extraordinary diet fruit.The nutriment contained in the black seed of the pulp of dragon fruit is also very big to the benefit of body, contain various enzymes and unrighted acid and polyphenoils in seed, contribute to the wriggling of stomach, and then the effect of defaecation ease constipation can be reached, all it is good treatment food for constipation person and indigestion person.Removing toxic substances can also be played a part of by often eating dragon fruit; the vegetable albumin contained in dragon fruit runs into the metal ion in human body, can quickly be surrounded the absorption for avoiding human body intestinal canal, be excreted by excretory system; and then the effect of removing toxic substances, the health of stomach can also be protected.The nutriment contained in the pericarp of dragon fruit is also very more, unlike containing organic acid and tannin in other Fruit Peels among the pericarp of dragon fruit, therefore will not as other Fruit Peels puckery mouth.Dragon fruit is a kind of fruit of low energy, rich in water-soluble dietary fiber, has fat-reducing, reduces cholesterol, Constipation, colorectal cancer and other effects.In dragon fruit contain general vegetables and fruits in more rare vegetable albumin, this albumin can with the heavy metal ion in human body with reference to and play a part of removing toxic substances.It is rich in antioxidant vitamin C, can the anti-blackspot of skin whitening.In addition, the content of iron is also very abundant in dragon fruit.Due to the low energy of dragon fruit, good fat-reducing effect can be reached.
Fruit wine is a kind of low alcoholic fruit drink, the advantages of having merged beer and fruit juice, and mouthfeel is pure, nutritious.Fruit wine is made in dragon fruit, with as a kind of new-type flue fruit product and wine products.
At present, the complex manufacturing of Pitaya wine, the acidity and acerbity of the fruit wine of production are difficult to control, and the mouthfeel for causing Pitaya wine is bad so that Pitaya wine makes stagnation.
The content of the invention
The present invention has made a kind of Pitaya wine, and it has, and the production later stage is short, the characteristics of mouthfeel is lubricious, while is equipped with Chinese medicine, the effect of being provided with health care.
A kind of Pitaya wine, it be by following weight proportioning raw material made of, dragon fruit 120-150 parts, cortex acanthopanacis 20-25 parts,
Root of three-nerved spicebush 15-20 parts, cassia seed 18-24 parts,
Radix Astragali 10-16 parts, donkey-hide gelatin 16-26 parts.
A kind of Pitaya wine, its preferable weight proportion are dragon fruit 120-140 parts, cortex acanthopanacis 20-23 parts,
Root of three-nerved spicebush 15-19 parts, cassia seed 18-22 parts,
Radix Astragali 10-14 parts, donkey-hide gelatin 16-23 parts.
A kind of Pitaya wine, its best weight ratio are 130 parts of dragon fruit, 22 parts of cortex acanthopanacis,
17 parts of the root of three-nerved spicebush, 20 parts of cassia seed,
12 parts of the Radix Astragali, 20 parts of donkey-hide gelatin.
A kind of production method of Pitaya wine of the present invention is made in above-mentioned each component, is mainly comprised the following steps：
Step 1, Feedstock treating
Select full maturity, give off a strong fragrance, nothing is gone mouldy, nothing is rotted, the dragon fruit without insect pest and without raw green grass or young crops is as raw material, clean up, remove pericarp, extract the core or seed, 5-6mm particle is broken into universal fruit crusher is put into, the particle pulp after crushing, which is put into beater, to be beaten, and it is standby that dragon fruit pulp is made；
Step 2, enzymolysis
Dragon fruit pulp is put into the fermentation tank sterilized finish in advance, and appropriate pectase is added into fermentation tank, controlled enzymatic hydrolysis temperature is 12-15
℃
, enzymolysis time is 3-5 days, and the pulp after the completion of enzymolysis becomes clarification, takes supernatant, standby；
Step 3, fermentation
Supernatant is put into fermenter, and adds yeast, fructose and lactic acid, in 18-25 after sealing
Lucifuge is fermented 3-5 days at DEG C,
It is standby；
Step 4, prepare traditional Chinese medicine liquid
Select meet national health and quality standard cortex acanthopanacis,
The root of three-nerved spicebush, cassia seed,
The Radix Astragali, donkey-hide gelatin, stripping and slicing, and be put into pot, the water of 5 times of quality is added, boiling 4 hours, during which chooses once boiling liquid per hour, and the water of quality such as add into pot, cooking liquor three times is chosen altogether, obtains cooking liquor a, cooking liquor b and cooking liquor c, cooking liquor a, cooking liquor b and cooking liquor c are mixed, it is concentrated into 75% ointment so that decoction is well mixed three times, and ointment is placed into boiling in pot, and the water of 2 times of quality is added, after boiling 1 hour, obtain cooking liquor d；
Step 5, prepare fruit wine
Will
Cooking liquor d is put into the fermenter in step 3 in step 4, and yeast is put into fermentation tank, in 12-15
DEG C temperature in fermented, stand 3-5 days after, pass through
Diatomite filter carries out sealing filtering to fermented wine, and Pitaya wine is made.
In described step 2, the quality of pectase is：The pectase of 15-18 parts is put into every 100 parts of dragon fruit.
In described step 3, the quality of fructose is the 0.1%-1.4% of supernatant quality, and the quality of lactic acid is the 0.5%-0.8% of supernatant quality.
A kind of Pitaya wine, in its weight proportion, described cortex acanthopanacis can be replaced by rhizoma cyperi, Buddha's hand, yncaria stem with hooks, chrysanthemum, radix bupleuri
；
Described
The root of three-nerved spicebush
Can be by
Nutmeg, felwort, the membrane of a chicken's gizzard, the shell of areca nut, dandelion
Replace
；
Described
Cassia seed
It can be replaced by the tuber of stemona, honey, Snakegourd Seed, juglandis,semen, chingma abutilon seed
；
The described Radix Astragali can be by
Burdock, pachyrhizus leaf, adlay, the leaf of river seven, brown rice
Replace
；
Described donkey-hide gelatin can be by
The fleece-flower root, longan, dried human placenta, jujube, mulberries
Replace
。
The present invention pharmacology be：The effect of dragon fruit, has：1st, contribute to the wriggling of stomach, reach the effect of defaecation ease constipation；2nd, removing toxic substances can be played a part of；3rd, there is fat-reducing, reduce cholesterol；4th, can be with Constipation, colorectal cancer.Cortex acanthopanacis is pungent, bitter, temperature, returns liver and kidney channel, there is wind-damp dispelling；The effect of filling liver kidney, strengthening the bones and muscles, promoting blood circulation, for wind-cold-dampness arthralgia, lumbocrural pain；, muscles and bones impotence, children's retardation of walking, physically weak frail, traumatic injury；The root of three-nerved spicebush, it is pungent, temperature, return lung, spleen, kidney, bladder warp, there is the effect of promoting qi circulation and relieving pain, warming kidney for dispelling cold；Cassia seed is bitter, is slightly cold, Return liver, kidney, large intestine channel, there is heat-clearing improving eyesight, the effect of relaxing bowel, secretly fails to understand for the puckery pain of hot eyes, the more tears of photophobia, dizziness of having a headache, mesh, constipation；Donkey-hide gelatin is sweet, puts down, and return lung, liver and kidney channel, effect are enriched blood, hemostasis, nourishing Yin and moistening dryness；The Radix Astragali is sweet, tepor, return lung, spleen, liver and kidney channel, effect has the effect of invigorating qi for consolidating superficies, arrest sweating admittedly take off, torr sore myogenic, inducing diuresis for removing edema, for treating treatment deficiency of vital energy weak, the sinking of qi of middle-jiao, rush down prolapse of the anus for a long time, uterine bleeding of having blood in stool, exterior deficiency spontaneous perspiration, ulcer is difficult to burst, burst for a long time and does not holds back, blood deficiency chlorosis, Heat Diabetes, chronic nephritis, albuminuria, diabetes etc..
The advantage of the invention is that：1.
Dragon fruit is a kind of fruit of low energy, rich in water-soluble dietary fiber, has fat-reducing, reduces cholesterol, Constipation, colorectal cancer and other effects
,
The abundant vitamin C contained in dragon fruit, vitamin C has good whitening effect, contained water-soluble fibre has the function that water swelling in the pulp of dragon fruit, the nutriment contained in the black seed of the pulp of dragon fruit is also very big to the benefit of body, contain various enzymes and unrighted acid and polyphenoils in seed, contribute to the wriggling of stomach, and then the effect of defaecation ease constipation can be reached, the vegetable albumin contained in dragon fruit runs into the metal ion in human body, the absorption for avoiding human body intestinal canal can quickly be surrounded, excreted by excretory system, and then the effect of removing toxic substances, the health of stomach can also be protected；2. using cold fermentation, be advantageous to strengthen the fragrance of fruit wine, improve the color and luster and mouthfeel of fruit wine；3. solving deficiency existing for conventional brew method, simple production process is with short production cycle, and production cost substantially reduces, and production efficiency improves, and is easy to large-scale production.
The present invention on the basis of secret prescription handed down in the family from generation to generation, by many cases patient take and clinical verification, constantly summarize and it is perfect, recipe ratio is more complete, curative for effect.It is right
Dizziness palpitaition, constipation,
Anaemia
, treatment deficiency of vital energy weak
Deng
Disease
Card：Degree difference serves
Liver is protected, improves functions of intestines and stomach
,
With health care, tonifying liver blood-nourishing, nourshing kidney kidney tonifying, it is quick, pure natural, without any toxicity and side effects the advantages that.
The present invention is through two groups of clinical verifications, and one of which is the edible present invention for the treatment of group, and the daily edible present invention is once, 7 days are a course for the treatment of, another group of control group eats brain boosting and supplementing health products, per group selection outpatient 00, wherein man 65, female 35, max age 60 years old, minimal ages 20 years old, daily using once, it is within 7 days a course for the treatment of, dizziness palpitaition
, constipation,
Anaemia
, treatment deficiency of vital energy weak,
Cholesterol is high
, gastrointestinal disorder
, table one is to take the contrasting data after a course for the treatment of：
Table 1 takes front and rear two groups of courses for the treatment of and compares (unit:People)
There were significant differences for treatment group and control group, it will thus be seen that the application of the present invention clinically has the effect of notable.
Embodiment
Illustrated with reference to example
Embodiment 1
A kind of Pitaya wine, it be by following weight proportioning raw material made of, dragon fruit 120-150 parts, cortex acanthopanacis 20-25 parts,
Root of three-nerved spicebush 15-20 parts, cassia seed 18-24 parts,
Radix Astragali 10-16 parts, donkey-hide gelatin 16-26 parts.
A kind of production method of Pitaya wine of the present invention is made in above-mentioned each component, is mainly comprised the following steps：
Step 1, Feedstock treating
Select full maturity, give off a strong fragrance, nothing is gone mouldy, nothing is rotted, the dragon fruit without insect pest and without raw green grass or young crops is as raw material, clean up, remove pericarp, extract the core or seed, 5-6mm particle is broken into universal fruit crusher is put into, the particle pulp after crushing, which is put into beater, to be beaten, and it is standby that dragon fruit pulp is made；
Step 2, enzymolysis
Dragon fruit pulp is put into the fermentation tank sterilized finish in advance, and appropriate pectase is added into fermentation tank, controlled enzymatic hydrolysis temperature is 12-15
℃
, enzymolysis time is 3-5 days, and the pulp after the completion of enzymolysis becomes clarification, takes supernatant, standby；
Step 3, fermentation
Supernatant is put into fermenter, and adds yeast, fructose and lactic acid, in 18-25 after sealing
Lucifuge is fermented 3-5 days at DEG C,
It is standby；
Step 4, prepare traditional Chinese medicine liquid
Select meet national health and quality standard cortex acanthopanacis,
The root of three-nerved spicebush, cassia seed,
The Radix Astragali, donkey-hide gelatin, stripping and slicing, and be put into pot, the water of 5 times of quality is added, boiling 4 hours, during which chooses once boiling liquid per hour, and the water of quality such as add into pot, cooking liquor three times is chosen altogether, obtains cooking liquor a, cooking liquor b and cooking liquor c, cooking liquor a, cooking liquor b and cooking liquor c are mixed, it is concentrated into 75% ointment so that decoction is well mixed three times, and ointment is placed into boiling in pot, and the water of 2 times of quality is added, after boiling 1 hour, obtain cooking liquor d；
Step 5, prepare fruit wine
Will
Cooking liquor d is put into the fermenter in step 3 in step 4, and yeast is put into fermentation tank, in 12-15
DEG C temperature in fermented, stand 3-5 days after, pass through
Diatomite filter carries out sealing filtering to fermented wine, and Pitaya wine is made.
Embodiment 2
A kind of Pitaya wine, its preferable weight proportion are dragon fruit 120-140 parts, cortex acanthopanacis 20-23 parts,
Root of three-nerved spicebush 15-19 parts, cassia seed 18-22 parts,
Radix Astragali 10-14 parts, donkey-hide gelatin 16-23 parts.
A kind of production method of Pitaya wine of the present invention is made in above-mentioned each component, identical with the preparation method of embodiment 1.
Embodiment 3
A kind of Pitaya wine, its best weight ratio are 130 parts of dragon fruit, 22 parts of cortex acanthopanacis,
17 parts of the root of three-nerved spicebush, 20 parts of cassia seed,
12 parts of the Radix Astragali, 20 parts of donkey-hide gelatin.
A kind of production method of Pitaya wine of the present invention is made in above-mentioned each component, identical with the preparation method of embodiment 1.
Embodiment 4
In embodiment 1, in described step 2, the quality of pectase is：The pectase of 15-18 parts is put into every 100 parts of dragon fruit.
Embodiment 5
In embodiment 1, in described step 3, the quality of fructose is the 0.1%-1.4% of supernatant quality, and the quality of lactic acid is the 0.5%-0.8% of supernatant quality.
Embodiment 6
A kind of Pitaya wine, in its weight proportion, described cortex acanthopanacis can be replaced by rhizoma cyperi, Buddha's hand, yncaria stem with hooks, chrysanthemum, radix bupleuri
；
Described
The root of three-nerved spicebush
Can be by
Nutmeg, felwort, the membrane of a chicken's gizzard, the shell of areca nut, dandelion
Replace
；
Described
Cassia seed
It can be replaced by the tuber of stemona, honey, Snakegourd Seed, juglandis,semen, chingma abutilon seed
；
The described Radix Astragali can be by
Burdock, pachyrhizus leaf, adlay, the leaf of river seven, brown rice
Replace
；
Described donkey-hide gelatin can be by
The fleece-flower root, longan, dried human placenta, jujube, mulberries
Replace
。
Claims (7)
- A kind of 1. Pitaya wine, it is characterised in that：It is by following weight proportioning raw material made of, dragon fruit 120-150 parts, cortex acanthopanacis 20-25 parts, root of three-nerved spicebush 15-20 parts, cassia seed 18-24 parts, Radix Astragali 10-16 parts, donkey-hide gelatin 16-26 parts.
- A kind of 2. Pitaya wine according to claim 1, it is characterised in that：It is by following weight proportioning raw material made of, dragon fruit 120-140 parts, cortex acanthopanacis 20-23 parts, root of three-nerved spicebush 15-19 parts, cassia seed 18-22 parts, Radix Astragali 10-14 parts, donkey-hide gelatin 16-23 parts.
- A kind of 3. Pitaya wine according to claim 1, it is characterised in that：It is by following weight proportioning raw material made of, 130 parts of dragon fruit, 22 parts of cortex acanthopanacis, 17 parts of the root of three-nerved spicebush, 20 parts of cassia seed, 12 parts of the Radix Astragali, 20 parts of donkey-hide gelatin.
- 4. according to a kind of Pitaya wine described in claim 1-3 any one, it is characterised in that：Its production method is：Step 1, Feedstock treatingSelect full maturity, give off a strong fragrance, nothing is gone mouldy, nothing is rotted, the dragon fruit without insect pest and without raw green grass or young crops is as raw material, clean up, remove pericarp, extract the core or seed, 5-6mm particle is broken into universal fruit crusher is put into, the particle pulp after crushing, which is put into beater, to be beaten, and it is standby that dragon fruit pulp is made；Step 2, enzymolysisDragon fruit pulp is put into the fermentation tank sterilized finish in advance, and appropriate pectase is added into fermentation tank, controlled enzymatic hydrolysis temperature is 12-15 DEG C, and enzymolysis time is 3-5 days, and the pulp after the completion of enzymolysis becomes clarification, takes supernatant, standby；Step 3, fermentationSupernatant is put into fermenter, and adds yeast, fructose and lactic acid, lucifuge is fermented 3-5 days at 18-25 DEG C after sealing, standby；Step 4, prepare traditional Chinese medicine liquidSelect and meet national health and quality standard cortex acanthopanacis, the root of three-nerved spicebush, cassia seed, the Radix Astragali, donkey-hide gelatin, stripping and slicing, and it is put into pot, the water of 5 times of quality is added, boiling 4 hours, during which chooses once boiling liquid per hour, and into pot add etc. quality water, cooking liquor three times is chosen altogether, obtains cooking liquor a, cooking liquor b and cooking liquor c, by cooking liquor a, cooking liquor b and cooking liquor c mixing, it is concentrated into 75% ointment so that decoction is well mixed three times, ointment is placed into boiling in pot, and the water of 2 times of quality is added, after boiling 1 hour, obtain cooking liquor d；Step 5, prepare fruit wineCooking liquor d in step 4 is put into the fermenter in step 3, and yeast is put into fermentation tank, is fermented in 12-15 DEG C of temperature, after standing 3-5 days, sealing filtering is carried out to fermented wine by diatomite filter, Pitaya wine is made.
- A kind of 5. Pitaya wine according to claim 4, it is characterised in that：In described step 2, the quality of pectase is：The pectase of 15-18 parts is put into every 100 parts of dragon fruit.
- A kind of 6. Pitaya wine according to claim 4, it is characterised in that：In described step 3, the quality of fructose is the 0.1%-1.4% of supernatant quality, and the quality of lactic acid is the 0.5%-0.8% of supernatant quality.
- A kind of 7. Pitaya wine according to claim 1, it is characterised in that：In its weight proportion, described cortex acanthopanacis can be replaced by rhizoma cyperi, Buddha's hand, yncaria stem with hooks, chrysanthemum, radix bupleuri；The described root of three-nerved spicebush can be replaced by nutmeg, felwort, the membrane of a chicken's gizzard, the shell of areca nut, dandelion；Described cassia seed can be replaced by the tuber of stemona, honey, Snakegourd Seed, juglandis,semen, chingma abutilon seed；The described Radix Astragali can be replaced by burdock, pachyrhizus leaf, adlay, the leaf of river seven, brown rice；Described donkey-hide gelatin can be replaced by the fleece-flower root, longan, dried human placenta, jujube, mulberries.
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|---|---|---|---|
| CN201610488370.3A CN107541384A (en) | 2016-06-29 | 2016-06-29 | A kind of Pitaya wine and production method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610488370.3A CN107541384A (en) | 2016-06-29 | 2016-06-29 | A kind of Pitaya wine and production method |
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| Publication Number | Publication Date |
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| CN107541384A true CN107541384A (en) | 2018-01-05 |
Family
ID=60961874
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|---|---|---|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108559685A (en) * | 2018-07-20 | 2018-09-21 | 眉山市标己森农业开发有限公司 | A kind of Pitaya wine preparation method and fruit wine |
-
2016
- 2016-06-29 CN CN201610488370.3A patent/CN107541384A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108559685A (en) * | 2018-07-20 | 2018-09-21 | 眉山市标己森农业开发有限公司 | A kind of Pitaya wine preparation method and fruit wine |
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Application publication date: 20180105 |