CN107557208A - A kind of carambola fruit wine and production method - Google Patents

A kind of carambola fruit wine and production method Download PDF

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Publication number
CN107557208A
CN107557208A CN201610489113.1A CN201610489113A CN107557208A CN 107557208 A CN107557208 A CN 107557208A CN 201610489113 A CN201610489113 A CN 201610489113A CN 107557208 A CN107557208 A CN 107557208A
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Prior art keywords
parts
carambola
fruit wine
quality
cooking liquor
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CN201610489113.1A
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Chinese (zh)
Inventor
尹凤琴
王胜杰
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Harbin Shanbao Liquor Industry Co Ltd
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Harbin Shanbao Liquor Industry Co Ltd
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Priority to CN201610489113.1A priority Critical patent/CN107557208A/en
Publication of CN107557208A publication Critical patent/CN107557208A/en
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Abstract

The present invention relates to fruit wine to brew field, more particularly to a kind of carambola fruit wine and production method, it is using carambola as primary raw material, it is aided with roselle, silkworm chrysalis, Folium Apocyni Veneti, thorn taro, the Chinese medicine such as papaya, 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

A kind of carambola fruit wine and production method
Technical field
The present invention relates to fruit wine to brew field, more particularly to a kind of carambola fruit wine and production method.
Background technology
According to test, every 100 grams of carambola pulp moisture content 92.5,0.6 gram of protein, 0.1 gram of fat, 1.1 grams of fiber, carbon water 5.3 grams of compound, 0.4 gram of ash content, the microgram of carrotene 20,0.01 milligram of thiamine, 0.05 milligram of riboflavin, the milli of niacin 1.0 Gram, 7 milligrams of ascorbic acid, 126 milligrams of potassium, 0.7 milligram of sodium, 3 milligrams of calcium, 6 milligrams of magnesium, 0.6 milligram of iron, 0.5 milligram of zinc, phosphorus 27 Milligram, the microgram of selenium 0.84.Contain substantial amounts of volatile ingredient and carotene compounds, its volatile ingredient in carambola fruit In 21.4 milligrams of tricosene containing 1-, 15.5 milligrams of linoleic acid, 12.3 milligrams of Palmitic acid, the milli of 1- ppentacosenes 10.3 Gram, 1.8 milligrams of 12 carbon lactones of r-, totally 57 kinds of lipid such as ten 1.2 milligrams of tetra-carbonics, 9 kinds of lactones, its carotene compounds Include phytofluene, B- carrotene, B- kryptoxanthin, luteole, B- Apos, B- carrot aldehyde, B- kryptoxanthins, leaf Huang Element, procrypsis element etc.;Contain glucopyanoside in its fruit juice, tie up raw C, B, oxalic acid, citric acid, malic acid, sucrose, fructose, Portugal Grape sugar etc., wherein, Vitamin C content very abundant, contain 7.2 milligrams of Catergen in every 100 milliliters of fruit juice, carambola can reduce machine Absorption of the body to fat, play the role of to reduce blood fat, cholesterol, there is prevention to make to angiocardiopathies such as hypertension, artery sclerosis With.Liver can be also protected simultaneously, reduce blood glucose.In addition, carbohydrate, vitamin C and organic acid content enrich in carambola, and fruit juice fills It is abundant, the moisture of human body can be supplemented rapidly, promoted the production of body fluid to quench thirst, and internal heat or wine poison is excreted with urine, banish the feeling of languor. Containing a large amount of oxalic acid, citric acid, malic acid etc. in carambola juice, the acidity of gastric juice can be improved, promotes the digestion of food.Carambola contains Have substantial amounts of volatile ingredient, carotene compounds, carbohydrate, organic acid and vitamin B, C etc., can eliminate laryngopharyngitis and Canker sore, acute toothache is prevented and treated, is good medicine-food two-purpose fruit.
At present, the complex manufacturing of carambola fruit wine, the acidity and acerbity of the fruit wine of production are difficult to control, and cause carambola The mouthfeel of fruit wine is bad so that carambola fruit wine makes stagnation.
The content of the invention
The present invention has made a kind of carambola fruit wine, and it has the characteristics of production later stage is short, and mouthfeel is lubricious, while is equipped with Chinese medicine Material, the effect of being provided with health care.
A kind of carambola fruit wine, it be by following weight proportioning raw material made of, carambola 120-150 parts, roselle 20-25 Part, silkworm chrysalis 15-20 parts, Folium Apocyni Veneti 18-24 parts, thorn taro 10-16 parts, papaya 16-26 parts.
A kind of carambola fruit wine, its preferable weight proportion are carambola 120-140 parts, roselle 20-23 parts, silkworm chrysalis 15-19 Part, Folium Apocyni Veneti 18-22 parts, thorn taro 10-14 parts, papaya 16-23 parts.
A kind of carambola fruit wine, its best weight ratio are 130 parts of carambola, 22 parts of roselle, 17 parts of silkworm chrysalis, Folium Apocyni Veneti 20 parts, thorn 12 parts of taro, 20 parts of papaya.
A kind of production method of carambola fruit 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, without go mouldy, without rotting, be used as raw material without insect pest and without raw blue or green carambola, cleaning is done Only, pericarp is removed, is extracted the core or seed, 5-6mm particle is broken into universal fruit crusher is put into, after broken Particle pulp, which is put into beater, to be beaten, and it is standby that carambola pulp is made;
Step 2, enzymolysis
Carambola pulp is put into the fermentation tank sterilized finish in advance, and appropriate pectase is added into fermentation tank, controlled 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, fermentation
Supernatant is put into fermenter, and adds yeast, fructose and lactic acid, after sealing at 18-25 DEG C lucifuge ferment 3-5 My god, it is standby;
Step 4, prepare traditional Chinese medicine liquid
Select and meet national health and quality standard roselle, silkworm chrysalis, Folium Apocyni Veneti, thorn taro, papaya, stripping and slicing, and be put into pot In, the water of 5 times of quality is added, during which once boiling liquid is chosen in boiling 4 hours 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, and 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 adds the water of 2 times of quality, After boiling 1 hour, cooking liquor d is obtained;
Step 5, prepare fruit wine
Cooking liquor d in step 4 is put into the fermenter in step 3, and yeast is put into fermentation tank, at 12-15 DEG C Fermented in temperature, after standing 3-5 days, sealing filtering is carried out to fermented wine by diatomite filter, carambola fruit 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 carambola.
In described step 3, the quality of fructose is the 0.1%-1.4% of supernatant quality, and the quality of lactic acid is supernatant matter The 0.5%-0.8% of amount.
A kind of carambola fruit wine, in its weight proportion, described roselle can be by whorlleaf loosestrife herb with root, marigold, snakewood, sweetleaf Chrysanthemum, salsola collina are replaced;Described silkworm chrysalis can be replaced by fructus hippophae, Fang Lan, longspurred fairybells rhizome, the fruit of Cherokee rose, king's melon;Described bluish dogbane Leaf can be replaced by indian skullcap herb with root, Panicum repens, small farges fir cone, Artemisia capillaris, purple stem feather bayberry;Described thorn taro can by tobacco ash, Hai Yue, Common anneslea bark or leaf, radish tassel, female's gold reed are replaced;Described papaya can be replaced by squid, Bulbilus boussingaultiae pseudobaselloidis, tree flower, sheep liver, axillaryflower twistedstalk root.
The present invention pharmacology be:Carambola acid, puts down, has the effect of relieving cough and asthma, astringing to arrest diarrhea, cure mainly asthma, empty cough is chronic Bronchitis, enteritis, diarrhoea, treating swelling and pain by traumatic injury, rheumatalgia pain, jaundice.Haematemesis can be also controlled, is spat blood, abscess of throat, flu, children The disease such as infantile convulsion, sore tinea;Roselle picric acid, tremble with fear, be nontoxic, Return liver, lung, kidney, large intestine channel, effect have cooling blood and hemostasis, clearing heat and detoxicating, disappear Swollen sore;Silkworm chrysalis acrid flavour, hardship, slightly warm in nature, return lung warp, Liver Channel, function have reducing fever and causing diuresis, invigorate blood circulation, relieving cough and reducing sputum, stomach invigorating reason Gas, removing toxic substances, cures mainly the illnesss such as flu, hot cough, pharyngalgia, rheumatic arthritis, jaundice, oedema, traumatic injury;Folium Apocyni Veneti can moisten Lung, Dingchuan, puckery essence, stop-band, fever and chills, control the diseases such as dyspnea and cough with excessive sputum, leukorrhea with reddish discharge, urine gonorrhoea, frequent urination, the enuresis;Pierce taro taste Sweet, light, cool in nature, return lung, large intestine channel, function have clearing heat and moistening lung, liyan jiedu, relax bowel, for lung heat celostomia, dry cough without Phlegm, pharyngodynia with dryness, thermojunction just close, headache and hot eyes;Papaya is bitter, flat, and return lung, bladder two pass through, and function has expelling wind and clearing away heat, main flu Heating, cough.
The advantage of the invention is that:1. fruits nutrition enriches, edible rate 73.3-91%, every 100 grams of fresh fruits contain crude protein Matter 2.45%, crude fat 2.8%, total reducing sugar 5.1%, water 90.6%, total acid 1.45% etc., a small amount of sugar and acid are added in carambola wine, adjusted The acerbity of wine is saved so that carambola wine entrance is more smooth, enhances mouthfeel;2. using cold fermentation, be advantageous to strengthen fruit The fragrance of wine, improve the color and luster and mouthfeel of fruit wine;3. solve insufficient existing for conventional brew method, simple production process, life The production cycle is short, 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 tired etc. main to cure mainly indigestion, abscess of throat, canker sore, color spot, hypertension, fatigue Disease:Have the advantages that quick, pure natural, without any toxicity and side effects.
It is of the invention that through two groups of clinical verifications, one of which is the edible present invention for the treatment of group, eats the present invention once daily, 7 It is a course for the treatment of, and 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, 7 days are a course for the treatment of.
Table 1 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 carambola fruit wine, it be by following weight proportioning raw material made of, carambola 120-150 parts, roselle 20-25 parts, Silkworm chrysalis 15-20 parts, Folium Apocyni Veneti 18-24 parts, thorn taro 10-16 parts, papaya 16-26 parts.
A kind of production method of carambola fruit 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, without go mouldy, without rotting, be used as raw material without insect pest and without raw blue or green carambola, cleaning is done Only, pericarp is removed, is extracted the core or seed, 5-6mm particle is broken into universal fruit crusher is put into, after broken Particle pulp, which is put into beater, to be beaten, and it is standby that carambola pulp is made;
Step 2, enzymolysis
Carambola pulp is put into the fermentation tank sterilized finish in advance, and appropriate pectase is added into fermentation tank, controlled 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, fermentation
Supernatant is put into fermenter, and adds yeast, fructose and lactic acid, after sealing at 18-25 DEG C lucifuge ferment 3-5 My god, it is standby;
Step 4, prepare traditional Chinese medicine liquid
Select and meet national health and quality standard roselle, silkworm chrysalis, Folium Apocyni Veneti, thorn taro, papaya, stripping and slicing, and be put into pot In, the water of 5 times of quality is added, during which once boiling liquid is chosen in boiling 4 hours 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, and 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 adds the water of 2 times of quality, After boiling 1 hour, cooking liquor d is obtained;
Step 5, prepare fruit wine
Cooking liquor d in step 4 is put into the fermenter in step 3, and yeast is put into fermentation tank, at 12-15 DEG C Fermented in temperature, after standing 3-5 days, sealing filtering is carried out to fermented wine by diatomite filter, carambola fruit wine is made.
Embodiment 2
A kind of carambola fruit wine, its preferable weight proportion are carambola 120-140 parts, roselle 20-23 parts, silkworm chrysalis 15-19 parts, Folium Apocyni Veneti 18-22 parts, thorn taro 10-14 parts, papaya 16-23 parts.
A kind of production method of carambola fruit 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 carambola fruit wine, its best weight ratio are 130 parts of carambola, 22 parts of roselle, 17 parts of silkworm chrysalis, 20 parts of Folium Apocyni Veneti, Pierce 12 parts of taro, 20 parts of papaya.
A kind of production method of carambola fruit 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 pectin of 15-18 parts is put into every 100 parts of carambola Enzyme.
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 upper The 0.5%-0.8% of clear liquid quality.
Embodiment 6
A kind of carambola fruit wine, in its weight proportion, described roselle can be by whorlleaf loosestrife herb with root, marigold, snakewood, STEVIA REBAUDIANA, pig Hair dish is replaced;Described silkworm chrysalis can be replaced by fructus hippophae, Fang Lan, longspurred fairybells rhizome, the fruit of Cherokee rose, king's melon;Described Folium Apocyni Veneti can Replaced by indian skullcap herb with root, Panicum repens, small farges fir cone, Artemisia capillaris, purple stem feather bayberry;Described thorn taro can be by tobacco ash, Hai Yue, red perfume (or spice) Tree, radish tassel, female's gold reed are replaced;Described papaya can be replaced by squid, Bulbilus boussingaultiae pseudobaselloidis, tree flower, sheep liver, axillaryflower twistedstalk root.

Claims (7)

  1. A kind of 1. carambola fruit wine, it is characterised in that:It is by following weight proportioning raw material made of, carambola 120-150 parts, rose Rare eggplant 20-25 parts, silkworm chrysalis 15-20 parts, Folium Apocyni Veneti 18-24 parts, thorn taro 10-16 parts, papaya 16-26 parts.
  2. A kind of 2. carambola fruit wine according to claim 1, it is characterised in that:It is made up of the raw material of following weight proportioning , carambola 120-140 parts, roselle 20-23 parts, silkworm chrysalis 15-19 parts, Folium Apocyni Veneti 18-22 parts, thorn taro 10-14 parts, papaya 16-23 parts.
  3. A kind of 3. carambola fruit wine according to claim 1, it is characterised in that:It is made up of the raw material of following weight proportioning , 130 parts of carambola, 22 parts of roselle, 17 parts of silkworm chrysalis, 20 parts of Folium Apocyni Veneti, 12 parts of taro of thorn, 20 parts of papaya.
  4. A kind of 4. carambola fruit wine according to claim 1-3 any one, it is characterised in that:Its production method is:
    Step 1, Feedstock treating
    Select full maturity, give off a strong fragrance, without go mouldy, without rotting, be used as raw material without insect pest and without raw blue or green carambola, cleaning is done Only, pericarp is removed, is extracted the core or seed, 5-6mm particle is broken into universal fruit crusher is put into, after broken Particle pulp, which is put into beater, to be beaten, and it is standby that carambola pulp is made;
    Step 2, enzymolysis
    Carambola pulp is put into the fermentation tank sterilized finish in advance, and appropriate pectase is added into fermentation tank, controlled 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, fermentation
    Supernatant is put into fermenter, and adds yeast, fructose and lactic acid, after sealing at 18-25 DEG C lucifuge ferment 3-5 My god, it is standby;
    Step 4, prepare traditional Chinese medicine liquid
    Select and meet national health and quality standard roselle, silkworm chrysalis, Folium Apocyni Veneti, thorn taro, papaya, stripping and slicing, and be put into pot In, the water of 5 times of quality is added, during which once boiling liquid is chosen in boiling 4 hours 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, and 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 adds the water of 2 times of quality, After boiling 1 hour, cooking liquor d is obtained;
    Step 5, prepare fruit wine
    Cooking liquor d in step 4 is put into the fermenter in step 3, and yeast is put into fermentation tank, at 12-15 DEG C Fermented in temperature, after standing 3-5 days, sealing filtering is carried out to fermented wine by diatomite filter, carambola fruit wine is made.
  5. A kind of 5. carambola fruit wine according to claim 4, it is characterised in that:In described step 2, the quality of pectase For:The pectase of 15-18 parts is put into every 100 parts of carambola.
  6. A kind of 6. carambola fruit wine according to claim 4, it is characterised in that:In described step 3, the quality of fructose is upper The 0.1%-1.4% of clear liquid quality, the quality of lactic acid are the 0.5%-0.8% of supernatant quality.
  7. A kind of 7. carambola fruit wine according to claim 1, it is characterised in that:In its weight proportion, described roselle can Replaced by whorlleaf loosestrife herb with root, marigold, snakewood, STEVIA REBAUDIANA, salsola collina;Described silkworm chrysalis can by fructus hippophae, Fang Lan, longspurred fairybells rhizome, The fruit of Cherokee rose, king's melon are replaced;Described Folium Apocyni Veneti can be replaced by indian skullcap herb with root, Panicum repens, small farges fir cone, Artemisia capillaris, purple stem feather bayberry Change;Described thorn taro can be replaced by tobacco ash, Hai Yue, common anneslea bark or leaf, radish tassel, female's gold reed;Described papaya can by squid, Bulbilus boussingaultiae pseudobaselloidis, tree flower, sheep liver, axillaryflower twistedstalk root are replaced.
CN201610489113.1A 2016-06-29 2016-06-29 A kind of carambola fruit wine and production method Pending CN107557208A (en)

Priority Applications (1)

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CN201610489113.1A CN107557208A (en) 2016-06-29 2016-06-29 A kind of carambola fruit wine and production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610489113.1A CN107557208A (en) 2016-06-29 2016-06-29 A kind of carambola fruit wine and production method

Publications (1)

Publication Number Publication Date
CN107557208A true CN107557208A (en) 2018-01-09

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610489113.1A Pending CN107557208A (en) 2016-06-29 2016-06-29 A kind of carambola fruit wine and production method

Country Status (1)

Country Link
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