CN107828600A - A kind of brewing method of mulberry leaf hawthorn sea-buckthorn Poria cocos honey fermented wine - Google Patents

A kind of brewing method of mulberry leaf hawthorn sea-buckthorn Poria cocos honey fermented wine Download PDF

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Publication number
CN107828600A
CN107828600A CN201711386818.1A CN201711386818A CN107828600A CN 107828600 A CN107828600 A CN 107828600A CN 201711386818 A CN201711386818 A CN 201711386818A CN 107828600 A CN107828600 A CN 107828600A
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China
Prior art keywords
poria cocos
hawthorn
juice
sea
finished product
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Pending
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CN201711386818.1A
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Chinese (zh)
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李成方
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Individual
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Priority to CN201711386818.1A priority Critical patent/CN107828600A/en
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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
    • 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
    • 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
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A61K36/076—Poria
    • 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)
    • 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)
    • A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
    • A61K36/605—Morus (mulberry)
    • 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
    • A61K36/734—Crataegus (hawthorn)

Abstract

The present invention is a kind of mulberry leaf, hawthorn, Poria cocos, sea-buckthorn pulp juice, the processing method of honey fermented wine, takes juice by heating enzymolysis and mulberry leaf hawthorn Poria cocos sea-buckthorn pulp juice honey fermented wine best in quality, that effectiveness is unique is made in zymotechnique, and demonstrates by example the feasibility of the optimised process of the present invention.

Description

A kind of brewing method of mulberry leaf hawthorn sea-buckthorn Poria cocos honey fermented wine
Technical field
The present invention is a kind of technique for brewing fruit wine and method, the wine more particularly to mulberry leaf hawthorn sea-buckthorn Poria cocos honey fermented wine Method processed.
Background technology
Mulberry leaf：Mulberry leaf point are common and frosted mulberry leaf, frosted mulberry leaf are rich in crude protein, crude fat and abundant potassium, calcium and vitamin C, B1, B2, A etc., frosted mulberry leaf contain the 18 kinds of amino acid and depressor and physiological activator of needed by human body；Frosted mulberry leaf is to people The effect of body has：Clear liver and improve vision, be antibacterial, hypotensive, hypoglycemic, reducing blood lipid, beneficial lung, be known as amino acid treasure-house and at all times famous physician The referred to as title of " refreshing leaf ", especially beneficial lung, is clear liver and improved vision and is more favored, and dry frosted mulberry leaf used in the present invention is plucked by frost occurs latter 20 days Processing.
Hawthorn：Hawthorn is the fruit of perennial woody plant, various trace elements content is complete, various chemical components can drop Low serum cholesterol, play a part of the cardiovascular function that reduces blood pressure and safeguard；Present invention addition hawthorn is advantageous to special with hawthorn Prominent acts on the general taste masking without obvious other taste leaf fruit, while strengthens the nutrition of the present invention, is substituted using hawthorn containing acid Product acid adjustment also serves suitable to finished product mouthfeel, quality.
Poria cocos：Poria cocos is the material of food and medicament dual-purpose, rich in triterpenes, adenine, choline, a variety of enzymes and abundant mineral matter member Plain, high-quality Poria cocos is up to 20 percent containing pachymaran；Poria cocos excreting dampness diuresis and stomach invigorating the spleen, antitoxic heart-soothing and sedative, regulation are immunized It is power, anti-inflammatory antiallergy, antitumor, the presence of finished product functional mass is enhanced in the present invention plus with Poria cocos, promotes human body to this hair Absorption, utilization and the effect of bright finished product.
Fructus hippophae：Fructus hippophae is the fruit of ancient ruined scarabaeidae machaka, early has the title of " refreshing fruit ", there is superpower anti-oxidant work( Can, the vitamin C contained in fructus hippophae is higher than other fruit such as：Kiwi berry, hawthorn, tomato, several times to hundred times of grape, sea-buckthorn The cumarin that flavones can be reduced in cholesterol, allevating angina pectoris, fructus hippophae can strengthen capillary function and softening blood vessel, the present invention Hippophae Rhamnoides L. juice is provided by the intelligent Warsaw spine bio tech ltd in Xinjiang（Pulp Hippophae Rhamnoides L. juice）.
Honey is from naturally, and mineral matter reaches as many as 0.03g -0.09g, 18 kinds of species, and essential amino acid is in honey All exist, also contain enzyme material in honey；Honey also has natural antisepsis.
White granulated sugar is universal sweetener, is widely used in processing and fermentation industry, the present invention add a small amount of white granulated sugar as Alcohol transformation substance tackles high-quality nectar source deficiency for the appropriate cost that reduces.
The content of the invention
Mulberry leaf of the present invention, hawthorn, sea-buckthorn, Poria cocos, honey fermented wine are by red leaves（Self-control）It is heated to be impregnated with heating enzyme Solution, which is quenched, takes frosted mulberry leaf juice and the Poria cocos slurries and mineral water, sand after the haw juice for digesting squeezing, heating enzymolysis are precooked in heating Fruit wine yeast is added after spine Normal juice, 42 Baume degrees honey, white granulated sugar mixing, sulphur is adjusted, helps ferment, through fermentation, ageing in 100-120 days Manufactured frosted mulberry leaf, hawthorn, Poria cocos, sea-buckthorn honey fermented wine.Finished product alcoholic strength 13.5-14.5 is spent, the pale brown weighting of color and luster, wine Body is limpid, the frosted mulberry leaf wine of sour and sweet palatability, pol 4-5 degree.
The whole degree of temperature control 24-28 fermentation of the present invention, using adjusting, sulphur is antibacterial, ensure that except raw material, the sand that need to heat enzymolysis Spine pulp juice, honey are that normal temperature adds, makes finished product nutrition, be multiple functional, active material is largely present, quality samples excellent, Fu Siberian cocklebur slagging-off was carried out after 45 days, finished product need not heat, and it is constant that finished product can deposit 7-8 years qualities.
Dry frosted mulberry leaf is entered into mineral water immersion（40 degree）The degree of heating 75-80 treats cooling 50 after continuing 40 minutes after two hours Coarse crushing enzymolysis when spending, after 3 hours press filtration into frosted mulberry leaf juice to be deployed.
By hawthorn is clean wash after plus mineral water 75-85 degree at a temperature of heat 40 minutes after slurry addition pectase temperature control 40-45 degree enzymolysis squeeze after 4 hours to be starched into haw juice to be deployed.
By dry plate Poria cocos enter 40 degree of mineral waters soak two hours, the degree of temperature control heating 75-85 be cooled to 50 degree of coarse crushings within one hour The degree of temperature control 40-45,3 hours are digested into Poria cocos slurries to be deployed.
Activation fruit is added after further above-mentioned three kinds of juice slurry is mixed with mineral water, sea-buckthorn pulp juice, honey, white granulated sugar Brewer yeast, through adjust sulphur, help ferment, fermentation, adjust sulphur, ageing into wine body is clear, sour and sweet palatability, aromatic thick, the unconspicuous mulberry of fruity of ferment Leaf hawthorn Poria cocos sea-buckthorn honey fermented wine.
Charge ratio of the present invention is 100 parts of mineral water, 8 parts of dry red leaves, 32 parts of fresh hawthorn, 4 parts of Poria cocos dry plate, sea-buckthorn pulp juice 12 parts, 28 parts of 42 Baume degrees honey, 12 parts of white granulated sugar, 0.03-0.04 part of fruit wine yeast, sulfur dioxide effervescent tablet 0.07- 0.08 part（Method is domestic, and every gram of sulfur content is 333 milliequivalents）, 0.015-0.02 part of fermentation assistant（The domestic every 10 liters of additions of method 1 gram or so）, 0.0004 part of cellulase, 0.003-0.004 part of pectase.
Embodiment
30 liter of 304 2, stainless steel temperature controlled fermentation bucket, 2, stainless steel material cycling disk, convert in week bucket, basin and stirring, crushing, mistake Filter pump body is 304 stainless steels, and dispensing water is the blue barreled mineral water of indigo plant up to standard, and operation room health is up to standard, material enzymolysis Temperature control is carried out in insulating box.
Example materials：12.5 kilograms of mineral water, 1 kilogram of dry red leaves, 4 kilograms of fresh hawthorn, 0.5 kilogram of excellent Poria cocos dry plate, sand 1.5 kilograms of spine pulp, 3.5 kilograms of honey, 1.5 kilograms of white granulated sugar, 4-5 kilograms of fruit wine yeast, 9-10 grams of tune sulphur effervescent tablet（Often Gram sulfur-bearing is 333 milliequivalents）, 1.5-2 grams of fermentation assistant, cellulase（10000 units）0.2 gram（Frosted mulberry leaf enzymolysis is used）Fruit 0.5 gram of glue enzyme（Hawthorn is digested and Poria cocos enzymolysis is used）.
Example 1
Dry red leaves are entered into coarse crushing after heated for controlling temperature 75-80 after the immersion two hours of 5 kilograms of 40 degree of mineral waters spends 40 minutes and are cooled to 50 Enter 45 degree of cellulase constant temperature when spending, digest after 4 hours coarse filtration into frosted mulberry leaf juice to be deployed.
By it is clean wash 4 kilograms of haw berry, 5 kilograms of mineral water be heated to 80-85 degree continue 40 minutes after mashing be cooled to 50 degree when The degree enzymolysis of addition pectase temperature control 40-45 is hawthorn juice to be deployed after coarse filtration is squeezed after 4.5 hours.
By 0.5 kilogram of Poria cocos dry plate enter coarse crushing heated for controlling temperature 75 after 1.5 kilograms of mineral water, 40 degree of constant temperature soaks two hours- 80 degree add 45 degree or so enzymolysis of pectase temperature control when being cooled to 45 degree within 10 minutes be enzymolysis Poria cocos juice to be deployed after 3 hours.
White mulberry vein-juice, haw juice, Poria cocos juice and sea-buckthorn pulp juice, 80% honey, white granulated sugar and surplus mineral water are fully stirred Mix the tune sulphur effervescent tablet and fermentation assistant for adding the fruit wine yeast activated and first ferment tune sulphur equivalent after mixing when 28-30 spend （Next day adds）Into the first ferment phase.
First ferment adds the honey of surplus 20%, mends sulphur up to every liter of total milliequivalent of addition 120, before 45 days after 25 days after 15 days Coarse filtration, which removes slag, afterwards mends the total milliequivalent of addition 150 of every liter of sulphur, and old ferment adjusts sugar to 3-5 degree refined filtrations dresses to before and after 120 days with honey Bottle is finished product, the pale brown weighting of wine wine body, wine body is clear, the sour-sweet moderate agreeable to the taste, degree of alcoholic strength 13-14, without obvious fruity but Have complex aromatic, ferment aromatic and.
Example 2：
Dry red leaves are entered into coarse crushing after heated for controlling temperature 75-80 after the immersion two hours of 5 kilograms of 40 degree of mineral waters spends 40 minutes and are cooled to 50 Enter 45 degree of cellulase constant temperature when spending, digest after 4 hours coarse filtration into frosted mulberry leaf juice to be deployed.
By it is clean wash 4 kilograms of haw berry enter 5 kilograms of mineral water be heated to 80-85 degree continue 40 minutes after mashing be cooled to 50 degree When add pectase temperature control 40-45 spend enzymolysis after 4.5 hours coarse crushing be hawthorn slurry to be deployed.
By 0.5 kilogram of Poria cocos dry plate enter coarse crushing heated for controlling temperature 75 after 1.5 kilograms of mineral water, 40 degree of constant temperature soaks two hours- 80 degree add 45 degree or so enzymolysis of pectase temperature control when being cooled to 45 degree within 10 minutes be enzymolysis Poria cocos juice to be deployed after 3 hours.
White mulberry vein-juice, haw juice, Poria cocos juice and sea-buckthorn pulp juice, the honey of total amount 80%, white granulated sugar and surplus mineral water are filled Fruit wine yeast activate is added after point stirring and evenly mixing when 28-30 spend and first ferment tune sulphur equivalent tune sulphur effervescent tablet helps with fermentation Agent（Next day adds）Into the first ferment phase.
First ferment is after 7 days, coarse filtration removes slag, add the honey of surplus 20% and mends sulphur to every liter of 120 milligrams of addition sulphur total amount conjunction works as Amount, sulphur is mended after 30 days and adjusts sugar to 3.5-5 with honey into the ageing phase at 120 days to every liter of total addition 150 milliequivalents of conjunction Refined filtration bottling is finished product after degree, and finished wine body is limpid, the degree of alcoholic strength 13-14, sour and sweet palatability but ferment perfume and compound fragrant are slightly poor In example 1.
The example 2 of example 1 illustrates：The present invention uses dry red leaves juice and haw juice to starch preparation method as optimised process；Extend simultaneously Common ferment time of Poria cocos and sea-buckthorn pulp juice and other common ferment materials；Slagged tap method using extension simultaneously（45 days）, to finished product product Taste has larger lifting.
The present invention by frosted mulberry leaf, hawthorn, Poria cocos, Hippophae Rhamnoides L. juice, honey composition altogether ferment, reached that effectiveness is complementary, finished product includes Material is abundanter, materials attribute is more scientific, quality taste is more excellent.
Finished product of the present invention is drunk 3 years via me, has obvious effect to eyesight enhancing, blood pressure stabilization, I uses frosted mulberry leaf Tea and wine show 66 years old for 8 years without reading glasses；The present invention is through the second the People's Hospital of Huoqiu County original vice-president Du Ling（Female, now 71 Year）, good friend Liang Xingang（Man, 52 years old now）Drink half a year, blood pressure, blood fat is normal, eyesight makes moderate progress, the new just fat of its central sill Liver disappears, blood pressure blood fat becomes normal by height, and eyesight improving is obvious.

Claims (4)

1. the example 2 of example 1 illustrates：The present invention uses dry red leaves juice and haw juice to starch preparation method as optimised process；Extend simultaneously The common ferment time of Poria cocos and sea-buckthorn pulp juice and other common ferment materials；Slagged tap method using extension simultaneously（45 days）, to finished product sample There is larger lifting.
2. the present invention by frosted mulberry leaf, hawthorn, Poria cocos, sea-buckthorn pulp juice, honey composition altogether ferment, reached that effectiveness is complementary, in finished product Containing material is abundanter, materials attribute is more scientific, quality taste is more excellent.
3. the whole degree of temperature control 24-28 fermentation of the present invention, using adjusting, sulphur is antibacterial, ensure that except the section for the raw material that need to heat enzymolysis Learn use, sea-buckthorn pulp juice, honey are that normal temperature adds, makes finished product nutrition, be multiple functional, active material is largely present, quality product Taste is excellent, Poria cocos slagging-off was carried out after 45 days, finished product need not heat, and it is constant that finished product can deposit 7-8 years qualities.
4. present invention addition hawthorn is advantageous to act on the general taste masking without obvious other taste leaf fruit with hawthorn is special prominent, strengthen simultaneously The nutrition of the present invention, finished product mouthfeel, quality are also served using the hawthorn product acid adjustment of substitution containing acid suitable.
CN201711386818.1A 2017-12-20 2017-12-20 A kind of brewing method of mulberry leaf hawthorn sea-buckthorn Poria cocos honey fermented wine Pending CN107828600A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711386818.1A CN107828600A (en) 2017-12-20 2017-12-20 A kind of brewing method of mulberry leaf hawthorn sea-buckthorn Poria cocos honey fermented wine

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Application Number Priority Date Filing Date Title
CN201711386818.1A CN107828600A (en) 2017-12-20 2017-12-20 A kind of brewing method of mulberry leaf hawthorn sea-buckthorn Poria cocos honey fermented wine

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105462767A (en) * 2016-01-12 2016-04-06 李成方 Brewing method for lepidium meyenii, sealwort and honey fermented wine
CN107201287A (en) * 2016-07-22 2017-09-26 李成方 A kind of hawthorn sealwort ganoderma lucidum Poria cocos matrimony vine honey dietotherapy fermented wine
CN107307143A (en) * 2017-06-30 2017-11-03 吕方杰 A kind of health preserving tea and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105462767A (en) * 2016-01-12 2016-04-06 李成方 Brewing method for lepidium meyenii, sealwort and honey fermented wine
CN107201287A (en) * 2016-07-22 2017-09-26 李成方 A kind of hawthorn sealwort ganoderma lucidum Poria cocos matrimony vine honey dietotherapy fermented wine
CN107307143A (en) * 2017-06-30 2017-11-03 吕方杰 A kind of health preserving tea and preparation method thereof

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