CN107841404A - One kind is mixed to make passion fruit starfruit wine and its application - Google Patents
One kind is mixed to make passion fruit starfruit wine and its application Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
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Abstract
The present invention relates to food technology field, a kind of open mixed wine passion fruit starfruit wine and its application.The present invention is equipped with blender and appropriate amount of auxiliary materials with passion fruit carambola mixed fermentation former wine, spirulina, spina date seed, lotus seeds, Poria cocos, red date as raw materials, is prepared through following method：1）Passion fruit cleans, and is cut in half, draws out pulp, remove seed squeezes to obtain Passion Fruit Juice；2）Star fruit juice is obtained after carambola cleaning, filter residue of squeezing the juice, is mixed by volume with Passion Fruit Juice, is digested；3）Composition adjustment, fermentation, tank switching separation, clarification, ageing obtain passion fruit carambola mixed fermentation former wine；4）Spirulina, spina date seed, lotus seeds, Poria cocos, jujube are added, allotment membrane filtration, filling and sealing, produces mixed wine passion fruit starfruit wine.Mixed wine passion fruit starfruit wine clarity obtained by the present invention is high, volatile acid and fusel oil content are low, wine body mouthfeel is good, and possesses tranquilizing and allaying excitement, anti-oxidation efficacy.The present invention is widely used in the preparation of various health care beverage, wide market.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of mixed with tranquilizing and allaying excitement and antioxidation
Make passion fruit starfruit wine and its application.
Background technology
Passion fruit, also known as passionflower, Brazil nut, passion fruit, Passifloraceae is a kind of fragrant fruit, the fruit juice of passion fruit
Excellent in color, can give out that the various fruits of guava, pineapple, banana, strawberry, lemon, mango, smoked plum etc. ten are strong to answer
Blending taste.Fruit juice nutrient enriches, and containing multiple beneficial compositions such as 17 kinds of amino acid and vitamin needed by human, trace elements, has
The laudatory title of " king of fruit juice ".Fragrant fruit is rich in amino acid, polysaccharide, VB2、VC, the beneficiating ingredient such as carrotene and several kinds of mineral elements,
Also containing the bioactive substance such as a variety of flavonoids, alkaloid, volatile oil, thus there is certain functional characteristic, as hypotensive,
Reducing blood lipid, anti-oxidant, anti-inflammatory, antianxiety and other effects.
Carambola also known as carambola, three steady sub, foreign peaches etc., are Oxalidaceae fruit of carambola platymiscium, one of tropical name fruit in category south,
Enriched in resource-savings such as Guangdong, Fujian, Hainan, there is long cultivation history.Ripe Carambola Fruit is bluish yellow color or reddish yellow
Color, fruit sweetness is tasty, smooth full, succulence fecund, rich in having sugar, acid, protein, and vitamin A, vitamin C and more
Kind micro elements needed by human；There is preferable medical value simultaneously.According to《Compendium of Materia Medica》Record：Carambola has wind-dispelling heat, life
The multiple efficacies such as Tianjin is quenched the thirst, relieving alcoholism, hemostasis, removing toxic substances and promoting tissue regeneration.
Wine occupies unique status as a kind of special culture carrier in the mankind associate.Spirits culture has penetrated into
Every field in human society life, it is not only that a kind of objectively material is present, and is also a kind of cultural symbol,
Sample wine formed spiritual connotation.
China, which has, urges the guests to drink and drunk prior restaurant culture, is particularly become in commercial affairs and social occasion, wine for one
The special cultural exchanges carrier of kind.With the continuous lifting of women social status, social activity and businessfice in majority, increasingly
More fields can see the figure of the super woman to act speedily and vigorously, and these super woman for conmmanding market suffer from the thing worried jointly
Feelings, exactly " people walks in rivers and lakes, it has to drinks ".Therefore, in line with women the characteristics of, applicant be intended to by passion fruit, carambola with
Wine science combines, and develops a kind of with natural, the passion fruit starfruit wine of life enhancement.
The nutrition health-care functions of passion fruit and carambola are not fully used at present, and hundred perfume of domestic-developed at present
Fruit wine has that clarification is difficult, volatile acid is high, and the relative difficulty that ferments, and causes the flavor taste of wine body deteriorate, starfruit wine mouthfeel with
Fragrance is single, flavor deterioration, improves the clarity of wine body and reduces the volatile acid in wine, develops a kind of natural and possesses calmness
The mixed wine passion fruit carambola beverage calming the nerves, be anti-oxidant and other effects be the invention solves problem.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of mixed wine passion fruit poplar with tranquilizing and allaying excitement, anti-oxidation efficacy
Peach wine and its application, solve that passion fruit, carambola exploitation in the prior art be difficult, nutrition and health care is not fully utilized, and
The Fragrant fruit wine and starfruit wine of exploitation are respectively present the problems such as clarification is difficult, volatile acid is high.
The purpose of the present invention is achieved by the following technical programs：
There is provided a kind of with tranquilizing and allaying excitement, the mixed wine passion fruit starfruit wine of antioxidation, the mixed wine passion fruit carambola
Wine is equipped with fructose syrup with passion fruit carambola mixed fermentation former wine, spirulina, spina date seed, lotus seeds, Poria cocos, red date as raw materials
And white granulated sugar is aided with appropriate auxiliary material, is prepared through following method as blender：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. selected carambola, early stage cleaning treatment, after filter residue of squeezing the juice star fruit juice, mixed with the Passion Fruit Juice in step S1
Afterwards, digested at room temperature with pectase；
S3. composition adjustment：When starting fermentation with white granulated sugar sugar addition, after adding sulfur dioxide, passion fruit, carambola are obtained
Blended fruit juice, it is standby；
S4. ferment：Saccharomyces cerevisiae activating solution is added in the passion fruit obtained by step S3, carambola blended fruit juice, room temperature is quiet
Enter tank fermentation after putting 5~20min, 10~20 DEG C of fermentations are cooled to after playing ferment, when the sugar content of zymotic fluid reaches 0.5~4g/L
When, fermentation ends；
S5. tank switching separation, clarification, ageing：After step S4 fermentation ends, tank switching separation is carried out, removes sediment, fermentation
Liquid clarifying treatment, supernatant ageing is taken, produce passion fruit carambola mixed fermentation former wine, it is standby；
S6. membrane filtration is allocated：In the passion fruit carambola mixed fermentation former wine obtained by step S5, addition spirulina, spina date seed,
Lotus seeds, Poria cocos, jujube, sugar addition, acidity are filling after two-stage membrane filtration, produce mixed wine passion fruit starfruit wine of the present invention.
Preferably, in step S2, the addition of the pectase is 60~180ppm.
It is highly preferred that the addition of the pectase is 80~120ppm.
By inventor, experimental results demonstrate herein under preferable enzymatic hydrolysis condition, the clarity and crushing juice rate of fruit juice are higher.
Preferably, in step S3, the pol value of the passion fruit, carambola mixed juice after sugar addition is 150~300g/
L。
It is highly preferred that the pol value after the sugar addition is 180~220g/L.
In step s3, while the sulfur dioxide of specified quantitative is added, can suppressed well miscellaneous in passion fruit, star fruit juice
Bacterium, can effectively pre- preventing microorganism invasion, be follow-up fruit juice fermentation, clarification, improve wine body mouthfeel, the clarity for improving wine body provides
Sound assurance, in this step, the concentration for controlling sulfur dioxide in the passion fruit, carambola blended fruit juice is 30~80ppm, excellent
The concentration of sulfur dioxide is 40~60ppm in passion fruit, carambola blended fruit juice described in selected control system.
Preferably, in step S4, the addition of the saccharomyces cerevisiae activating solution is 100~300mg/L.
It is highly preferred that in step S4, the addition of the saccharomyces cerevisiae activating solution is 180~240mg/L.
In above-mentioned steps S4, the saccharomyces cerevisiae activating solution can be made with existing conventional yeasts activation method.
Preferably, in step S4, the saccharomyces cerevisiae activating solution is made in following methods：
Weigh that saccharomyces cerevisiae DV10 is standby, by the white granulated sugar of 0.2~1.5 times of saccharomyces cerevisiae DV10 mass with 5~20 times of wine
After the dissolved in purified water of brewer yeast DV10 mass, saccharomyces cerevisiae DV10 is added, 15~45min is activated in 30~50 DEG C of water-baths,
Produce.
It is highly preferred that the saccharomyces cerevisiae activating solution is made in following methods：
Weigh that saccharomyces cerevisiae DV10 is standby, by the white granulated sugar of 0.5 times of saccharomyces cerevisiae DV10 mass with 10 times of saccharomyces cerevisiaes
After the dissolved in purified water of DV10 mass, saccharomyces cerevisiae DV10 is added, 30min is activated in 37 DEG C of water-baths, produces；
Or, weigh that saccharomyces cerevisiae VL1 is standby, by the white granulated sugar of 0.2~1.5 times of saccharomyces cerevisiae VL1 mass with 5~20 times of wine
After the dissolved in purified water of brewer yeast VL1 mass, saccharomyces cerevisiae VL1 is added, 15~45min is activated in 30~50 DEG C of water-baths, i.e.,
.
It is highly preferred that the saccharomyces cerevisiae activating solution is made in following methods：
Weigh that saccharomyces cerevisiae VL1 is standby, by the white granulated sugar of 0.5 times of saccharomyces cerevisiae VL1 mass with 10 times of saccharomyces cerevisiae VL1 matter
After the dissolved in purified water of amount, saccharomyces cerevisiae VL1 is added, 30min is activated in 37 DEG C of water-baths, produces.
Preferably, in its preparation methods steps S4, the fermentation temperature is 14~18 DEG C.
It is highly preferred that in its preparation methods steps S4, the fermentation temperature is 16 DEG C.
In preparation method step S5, the clarifying treatment can use centrifugal clarification, and bentonite clarifying agent can also be used clear
Clearly.
When in step S5, during using centrifugal clarification, centrifuge selects specific model S1000 type link-suspended basket centrifuges, centrifugation
Rotating speed is 1000r/min, and inventor passes through many experiments, under this centrifugal condition, can guarantee that follow-up obtained mixed wine passion fruit
The wine body clarity of wine, and can ensure to be not easy to contaminate miscellaneous bacteria in centrifugal process.
When in step S5, when being clarified using fining agent, from bentonite as fining agent, the wherein addition of bentonite is 100
~1500ppm, clarifying temp are low temperature clarification, and temperature control is clarified at 2~4 DEG C under this cryogenic conditions, it is ensured that fermentation
Fruit wine is fresh, and mouthfeel is good.
Preferably, in its preparation methods steps S5, the temperature of the ageing is 2~10 DEG C, and the time of ageing is 3~9
Month.
Preferably, in step S6, the spirulina, spina date seed, lotus seeds, Poria cocos, jujube are extract powder.
In step S6, by analysing the rule that cooperates with compatibility effect of the passion fruit with carambola scientifically, summary obtains the present invention,
Not only obtained mixed wine passion fruit starfruit wine can play good tranquilizing and allaying excitement, antioxidation, and now, because of preferable fermentation
Technique, it more have followed tcm clinical practice collaboration compatibility theory so that the mixed fermentation former wine of passion fruit and carambola and TCM Recipe spiral shell
Revolve algae, spina date seed, lotus seeds, Poria cocos, the proportioning of jujube science so that obtained mixed wine passion fruit starfruit wine is possessing calm peace
While god, anti-oxidation efficacy, moreover it is possible to strengthening vital QI to eliminate pathogenic factors.The pol and acidity of the present invention wine of science control simultaneously so that vinosity alcohol
It is thick submissive, sour-sweet tasty and refreshing, and clarity is ensured, and unique flavor.
Preferably, in its preparation methods steps S6, the pol of the passion fruit carambola mixed fermentation former wine uses high fructose corn
Slurry is allocated with white granulated sugar, and acidity is allocated using carbonate；The mixed pol value for making Fragrant fruit wine is 60~110g/ after allotment
L, acidity value are 4~7g/L.
It is highly preferred that the carbonate is calcium carbonate.
It is highly preferred that the mixed pol value for making Fragrant fruit wine is 100g/L after allotment, acidity value is 5.5~6.5g/L.
Preferably, in the mixed component for making passion fruit starfruit wine, the mass ratio of blender fructose syrup and white granulated sugar is
3:1~1:3, the gross mass of the blender fructose syrup and white granulated sugar is 60~110g/L, wherein g/L, represents mixed per 1L and makes
Mass number containing fructose syrup and white granulated sugar in passion fruit starfruit wine.
It is highly preferred that the mass ratio of the blender fructose syrup and white granulated sugar is 1:1, the blender fructose syrup with
The gross mass of white granulated sugar is 100g/L, wherein g/L, represents that mixed make in passion fruit starfruit wine contains fructose syrup and white granulated sugar per 1L
Mass number.
Preferably, two-stage filter membrane described in step S6 is to use thickness as 0.45 μm and 0.22 μm of mixing filter membrane.
Present invention simultaneously provides the mixed wine passion fruit starfruit wine that the preparation method is prepared.
Preferably, in the raw material of the passion fruit carambola mixed fermentation former wine, the volume ratio of Passion Fruit Juice and star fruit juice is
1:9~4:6；The spirulina, spina date seed, lotus seeds, Poria cocos, jujube are by passion fruit carambola mixed fermentation former wine gross mass
0.01%~0.05% addition, wherein spirulina, spina date seed, lotus seeds, Poria cocos, the compatibility of 5 kinds of medicinal materials of jujube are normal with reference to this area
Advise proportion compatibility.
It is highly preferred that in the raw material of the passion fruit carambola mixed fermentation former wine, the volume of passion fruit Normal juice and star fruit juice
Than for 1.5:8.5；The spirulina, spina date seed, lotus seeds, Poria cocos, jujube are by passion fruit carambola mixed fermentation former wine gross mass
0.02% addition, wherein spirulina, spina date seed, lotus seeds, Poria cocos, the proportion compatibility of 5 kinds of medicinal materials of jujube respectively account for 20%.
Under the conditions of allocating technology provided by the invention and formula technique scheme, the mixed wine Fragrant fruit wine starfruit wine body of acquisition
Clear, vinosity is mellow submissive, sour-sweet tasty and refreshing, unique flavor, is especially suitable for the taste of female consumer.
Present invention simultaneously provides it is described it is mixed make passion fruit starfruit wine prepare tranquilizing and allaying excitement, antioxidation health products or
Application in beverage.
Compared with prior art, the present invention has the advantages that：
The invention provides mixed wine passion fruit starfruit wine of one kind and preparation method thereof, to preparation process and process conditions, enter
Global optimization is gone so that the active material in the mixed raw material for making passion fruit starfruit wine of the present invention is effectively maintained, different
Active material in raw material produces the health-care effect of Synergistic, especially tranquilizing and allaying excitement, the activity of anti-oxidant aspect with aobvious
The enhancing of work.The present invention is used the enzymolysis agent of specified quantitative, is added titanium dioxide from fresh passion fruit, carambola first after mixing of squeezing the juice
Sulphur is antibacterial, and by analyzing the composition and its fermenting characteristic of passion fruit and carambola, using the method for science fermentation, it is determined that suitably
Fermented bacterium and fermentation condition, so as to which natural health, unique flavor and mixing with tranquilizing and allaying excitement, anti-oxidant and other effects be made
Passion fruit starfruit wine is made, wine body clear, volatile acid is low with fusel oil content, top, vinosity be not mellow submissive, sour-sweet refreshing
Mouthful, it is deep to be liked by consumer's especially female consumer.
In technical solution of the present invention, selected diet therapy formulation is equipped with the basis of passion fruit carambola mixed fermentation former wine
Composition spirulina, spina date seed, lotus seeds, Poria cocos, jujube, constitute a kind of new healthy prescription for meeting theory of traditional Chinese medical science：Hundred in side
The effect of fragrant warm-natured bitter of fruit, enters lung channel, has cool blood beauty treatment, moistening lung for removing phlegm, leads to stomach, and reason three is burnt, modern pharmacology research
Show, this product includes 17 kinds of amino acid of needed by human body, multivitamin, carotenoid and amino acid, trace element, nutrition
Value is high, therefore is monarch drug in a prescription in side.Carambola also known as carambola, three steady sub, foreign peaches etc., have wind-dispelling heat, promote the production of body fluid to quench thirst, relieving alcoholism, only
The multiple efficacies such as blood, removing toxic substances and promoting tissue regeneration；Spina date seed flat property and sweet taste, acid, enter the heart, liver, gallbladder channel, have the effect of mental-tranquilization, arrest sweating, can
Treat the diseases such as restlessness of asrhenia type and insomnia caused by deficiency of heart-blood, forgetful, the palpitation with fear palpitation of dreaminess；The mild-natured taste of lotus seeds is dry, puckery, enters spleen, kidney, the heart
Through, can tonifying spleen and stopping diarrhea, mental-tranquilization；Poria cocos slightly sweet flavor is put down, and enters the heart, lung, the spleen channel, has the effect of clearing damp and promoting diuresis, antitoxic heart-soothing and sedative, this
Product can complement each other with all medicine phases 5, with the work(for strengthening tonifying heart and spleen, yin-nourishing is calmed the nerves.Therefore upper four be ministerial drug.Spirulina is one
The low prokaryotes of kind, have the function that to mitigate cancer radiation, the toxicity of chemotherapy and raising immunologic function, be adjutant；
Jujube flat property and sweet taste, enter the heart, spleen, stomach, have the effect of tonifying spleen and stomach, replenishing qi and blood, tranquilizing mind, tune battalion defends, therefore to make medicine.
All medicine phases are closed, and medicine food both can reach tonifying middle-Jiao and Qi with using, nourishing blood and tranquilization effect, can also it is clearing heat and detoxicating, nourishing liver is bright
Mesh, therefore be calm preferable fruit wine of calming the nerves.
Proved through lot of experiments, zymotechnique of the present invention remains the active component in raw material well, in various raw materials
Active component bring out the best in each other, coordinate synergy, the mixed passion fruit starfruit wine of making of gained can significantly reduce mouse autonomic activities number,
Mouse can substantially be increased and cooperate with amobarbital sleep percentage, there is lifting rat blood serum TAC and suppress hydroxyl certainly
By base ability, the mixed passion fruit starfruit wine of making of the present invention has tranquilizing and allaying excitement, anti-oxidation efficacy.
Brief description of the drawings
Fig. 1 is the mixed process chart for making passion fruit starfruit wine of the present invention.
Embodiment
The present invention is further illustrated below in conjunction with Figure of description and specific embodiment, but embodiment is not to the present invention
Limit in any form.Unless stated otherwise, the reagent of the invention used, method and apparatus routinely try for the art
Agent, method and apparatus.Unless stated otherwise, the raw material used in the present embodiment and equipment are the art routinely original purchased in market
Material and equipment.
In embodiment and comparative example, the spirulina, spina date seed, lotus seeds, Poria cocos, jujube are that the commercially available of above-mentioned substance carries
Take thing powder.
The preparation of the passion fruit carambola mixed fermentation former wine of embodiment 1
The present embodiment provides a kind of preparation method of the passion fruit carambola mixed fermentation former wine, comprises the following steps：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. selected carambola, early stage cleaning treatment, after filter residue of squeezing the juice Passion Fruit Juice in star fruit juice, with step S1 press than
Example mixing, the wherein volume ratio of Passion Fruit Juice and star fruit juice are 3:17, the pectase for adding 100ppm digests at room temperature；
S3. composition adjustment：When starting fermentation with white granulated sugar sugar addition to 210g/L, 60ppm sulfur dioxide is added
Afterwards, passion fruit, carambola blended fruit juice are obtained, it is standby；
S4. ferment：200mg/L saccharomyces cerevisiae activation is added in the passion fruit obtained by step S3, carambola blended fruit juice
Liquid, is stored at room temperature to be inoculated with after 10min and uniformly enters tank, 16 DEG C of fermentations is cooled to after playing ferment, when the sugar content of zymotic fluid reaches 3.5g/
During L, fermentation ends；
S5. tank switching separation, clarification, ageing：After step S4 fermentation ends, tank switching separation is carried out, separation wine mud, removes wine
The sediments such as pin, 1000ppm bentonite is added in zymotic fluid as fining agent, the clarifying treatment under 3 DEG C of low temperature environment, is taken
Clear liquid, the ageing 7 months at a temperature of 8 DEG C, produce passion fruit carambola mixed fermentation former wine；
In step S4, the preparation method of the saccharomyces cerevisiae activating solution is：It is appropriate to weigh saccharomyces cerevisiae DV10, by 0.5 times
After dissolved in purified water of the white granulated sugar of yeast quality with 10 times of yeast quality, add in ready yeast, in 37 DEG C of water-baths
Activation 30 minutes, obtains saccharomyces cerevisiae activating solution.
The preparation of the passion fruit carambola mixed fermentation former wine of embodiment 2
The present embodiment provides a kind of preparation method of the passion fruit carambola mixed fermentation former wine, comprises the following steps：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. selected carambola, early stage cleaning treatment, after filter residue of squeezing the juice Passion Fruit Juice in star fruit juice, with step S1 press than
Example mixing, the wherein volume ratio of Passion Fruit Juice and star fruit juice are 2:8, the pectase for adding 80ppm digests at room temperature；
S3. composition adjustment：When starting fermentation with white granulated sugar sugar addition to 180g/L, 40ppm sulfur dioxide is added
Afterwards, passion fruit, carambola blended fruit juice are obtained, it is standby；
S4. ferment：180mg/L saccharomyces cerevisiae activation is added in the passion fruit obtained by step S3, carambola blended fruit juice
Liquid, is stored at room temperature to be inoculated with after 5min and uniformly enters tank, 14 DEG C of fermentations is cooled to after playing ferment, when the sugar content of zymotic fluid reaches 0.5g/L
When, fermentation ends；
S5. tank switching separation, clarification, ageing：After step S4 fermentation ends, tank switching separation is carried out, separation wine mud, removes wine
The sediments such as pin, 100ppm bentonite is added in zymotic fluid as fining agent, the clarifying treatment under 2 DEG C of low temperature environment, is taken
Clear liquid, the ageing 3 months at a temperature of 2 DEG C, produce passion fruit carambola mixed fermentation former wine；
In step S4, the preparation method of the saccharomyces cerevisiae activating solution is：It is appropriate to weigh saccharomyces cerevisiae DV10, by 0.2 times
After dissolved in purified water of the white granulated sugar of yeast quality with 5 times of yeast quality, add in ready yeast, it is living in 30 DEG C of water-baths
Change 15 minutes, obtain saccharomyces cerevisiae activating solution.
The preparation of the passion fruit carambola mixed fermentation former wine of embodiment 3
The present embodiment provides a kind of preparation method of the passion fruit carambola mixed fermentation former wine, comprises the following steps：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. selected carambola, early stage cleaning treatment, after filter residue of squeezing the juice Passion Fruit Juice in star fruit juice, with step S1 press than
Example mixing, the wherein volume ratio of Passion Fruit Juice and star fruit juice are 1:9, the pectase for adding 120ppm digests at room temperature；
S3. composition adjustment：When starting fermentation with white granulated sugar sugar addition to 220g/L, 60ppm sulfur dioxide is added
Afterwards, passion fruit, carambola blended fruit juice are obtained, it is standby；
S4. ferment：240mg/L saccharomyces cerevisiae activation is added in the passion fruit obtained by step S3, carambola blended fruit juice
Liquid, is stored at room temperature to be inoculated with after 20min and uniformly enters tank, 18 DEG C of fermentations is cooled to after playing ferment, when the sugar content of zymotic fluid reaches 4g/L
When, fermentation ends；
S5. tank switching separation, clarification, ageing：After step S4 fermentation ends, tank switching separation is carried out, separation wine mud, removes wine
The sediments such as pin, 1500ppm bentonite is added in zymotic fluid as fining agent, the clarifying treatment under 4 DEG C of low temperature environment, is taken
Clear liquid, the ageing 9 months at a temperature of 10 DEG C, produce passion fruit carambola mixed fermentation former wine；
In step S4, the preparation method of the saccharomyces cerevisiae activating solution is：It is appropriate to weigh saccharomyces cerevisiae DV10, by 1.5 times
After dissolved in purified water of the white granulated sugar of yeast quality with 20 times of yeast quality, add in ready yeast, in 50 DEG C of water-baths
Activation 45 minutes, obtains saccharomyces cerevisiae activating solution.
The preparation of the passion fruit carambola mixed fermentation former wine of embodiment 4
The present embodiment provides a kind of preparation method of the passion fruit carambola mixed fermentation former wine, comprises the following steps：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. selected carambola, early stage cleaning treatment, after filter residue of squeezing the juice Passion Fruit Juice in star fruit juice, with step S1 press than
Example mixing, the wherein volume ratio of Passion Fruit Juice and star fruit juice are 3:7, the pectase for adding 60ppm digests at room temperature；
S3. composition adjustment：When starting fermentation with white granulated sugar sugar addition to 150g/L, 30ppm sulfur dioxide is added
Afterwards, passion fruit, carambola blended fruit juice are obtained, it is standby；
S4. ferment：200mg/L saccharomyces cerevisiae activation is added in the passion fruit obtained by step S3, carambola blended fruit juice
Liquid, is stored at room temperature to be inoculated with after 10min and uniformly enters tank, 16 DEG C of fermentations is cooled to after playing ferment, when the sugar content of zymotic fluid reaches 3.9g/
During L, fermentation ends；
S5. tank switching separation, clarification, ageing：After step S4 fermentation ends, tank switching separation is carried out, separation wine mud, removes wine
The sediments such as pin, the processing SS1000 types link-suspended basket centrifuge centrifugation of zymotic fluid centrifuge, centrifugal rotational speed 1000r/min,
Supernatant is taken, the ageing 6 months at a temperature of 2 DEG C, produces passion fruit carambola mixed fermentation former wine；
In step S4, the preparation method of the saccharomyces cerevisiae activating solution is：It is appropriate to weigh saccharomyces cerevisiae VL1, by 0.5 times of ferment
After dissolved in purified water of the white granulated sugar of matrix amount with 10 times of yeast quality, add in ready yeast, it is living in 37 DEG C of water-baths
Change 30 minutes, obtain saccharomyces cerevisiae activating solution.
The preparation of the passion fruit carambola mixed fermentation former wine of embodiment 5
The present embodiment provides a kind of preparation method of the passion fruit carambola mixed fermentation former wine, comprises the following steps：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. selected carambola, early stage cleaning treatment, after filter residue of squeezing the juice Passion Fruit Juice in star fruit juice, with step S1 press than
Example mixing, the wherein volume ratio of Passion Fruit Juice and star fruit juice are 4:6, the pectase for adding 180ppm digests at room temperature；
S3. composition adjustment：When starting fermentation with white granulated sugar sugar addition to 300g/L, 80ppm sulfur dioxide is added
Afterwards, passion fruit, carambola blended fruit juice are obtained, it is standby；
S4. ferment：Saccharomyces cerevisiae activating solution is made with existing conventional yeasts activation method, it is fragrant in hundred obtained by step S3
200mg/L saccharomyces cerevisiae activating solution is added in fruit, carambola blended fruit juice, is stored at room temperature to be inoculated with after 15min and uniformly enters tank, plays ferment
After be cooled to 16 DEG C of fermentations, when the sugar content of zymotic fluid reaches 3.5g/L, fermentation ends；
S5. tank switching separation, clarification, ageing：After step S4 fermentation ends, tank switching separation is carried out, separation wine mud, removes wine
The sediments such as pin, zymotic fluid are centrifuged with SS1000 types link-suspended basket centrifuge, centrifugal rotational speed 1000r/min, supernatant are taken, 10
Ageing 9 months at a temperature of DEG C, produce passion fruit carambola mixed fermentation former wine.
A kind of mixed wine passion fruit starfruit wine of embodiment 6
The present embodiment provides a kind of mixed wine passion fruit starfruit wine and preparation method thereof：
Raw material：Passion fruit carambola mixed fermentation former wine 100L, spirulina 4g that embodiment 1 is prepared, spina date seed 4g, lotus
Sub- 4g, Poria cocos 4g, jujube 4g；
Blender：Fructose syrup 5000g, white granulated sugar 5000g；
Preparation method：In the passion fruit carambola mixed fermentation former wine that embodiment 1 is prepared, addition spirulina, wild jujube
Benevolence, lotus seeds, Poria cocos, jujube, with fructose syrup and white granulated sugar sugar addition, pol is adjusted to 100g/L, and acid is adjusted with calcium carbonate
Degree, acidity is adjusted to 5.5g/L, and it is filling to carry out two-stage membrane filtration with the filter membrane that thickness is 0.45 μm and 0.22 μm, produces the mixed perfume of wine hundred
Fruit starfruit wine.
A kind of mixed wine passion fruit starfruit wine of embodiment 7
The present embodiment provides a kind of mixed wine passion fruit starfruit wine and preparation method thereof：
Raw material：Passion fruit carambola mixed fermentation former wine 100L, spirulina 1g that embodiment 2 is prepared, spina date seed 3g, lotus
Sub- 4g, Poria cocos 1g, jujube 1g；
Blender：Fructose syrup 4500g, white granulated sugar 1500g；
Preparation method：In the passion fruit carambola mixed fermentation former wine that embodiment 2 is prepared, addition spirulina, wild jujube
Benevolence, lotus seeds, Poria cocos, jujube, with fructose syrup and white granulated sugar sugar addition, pol is adjusted to 60g/L, and acid is adjusted with calcium carbonate
Degree, acidity is adjusted to 6.5g/L, and it is filling to carry out two-stage membrane filtration with the filter membrane that thickness is 0.45 μm and 0.22 μm, produces the mixed perfume of wine hundred
Fruit starfruit wine.
A kind of mixed wine passion fruit starfruit wine of embodiment 8
The present embodiment provides a kind of mixed wine passion fruit starfruit wine and preparation method thereof：
Raw material：Passion fruit carambola mixed fermentation former wine 100L, spirulina 15g that embodiment 3 is prepared, spina date seed 5g,
Lotus seeds 5g, Poria cocos 15g, jujube 10g；
Blender：Fructose syrup 7300g, white granulated sugar 3700g；
Preparation method：In the passion fruit carambola mixed fermentation former wine that embodiment 3 is prepared, addition spirulina, wild jujube
Benevolence, lotus seeds, Poria cocos, jujube, with fructose syrup and white granulated sugar sugar addition, pol is adjusted to 110g/L, and acid is adjusted with calcium carbonate
Degree, acidity is adjusted to 4g/L, and it is filling to carry out two-stage membrane filtration with the filter membrane that thickness is 0.45 μm and 0.22 μm, produces and mixes wine passion fruit
Starfruit wine.
A kind of mixed wine passion fruit starfruit wine of embodiment 9
The present embodiment provides a kind of mixed wine passion fruit starfruit wine and preparation method thereof：
Raw material：Passion fruit carambola mixed fermentation former wine 100L, spirulina 12g that embodiment 4 is prepared, spina date seed 3g,
Lotus seeds 6g, Poria cocos 3g, jujube 6g；
Blender：Fructose syrup 6000g, white granulated sugar 3000g；
Preparation method：In the passion fruit carambola mixed fermentation former wine that embodiment 4 is prepared, addition spirulina, wild jujube
Benevolence, lotus seeds, Poria cocos, jujube, with fructose syrup and white granulated sugar sugar addition, pol is adjusted to 90g/L, and acid is adjusted with sodium carbonate
Degree, acidity is adjusted to 7g/L, and it is filling to carry out two-stage membrane filtration with the filter membrane that thickness is 0.45 μm and 0.22 μm, produces and mixes wine passion fruit
Starfruit wine.
A kind of mixed wine passion fruit starfruit wine of embodiment 10
The present embodiment provides a kind of mixed wine passion fruit starfruit wine and preparation method thereof：
Raw material：Passion fruit carambola mixed fermentation former wine 100L, spirulina 6g that embodiment 5 is prepared, spina date seed 12g,
Lotus seeds 4g, Poria cocos 2g, jujube 16g；
Blender：Fructose syrup 6000g, white granulated sugar 6000g；
Preparation method：In the passion fruit carambola mixed fermentation former wine that embodiment 5 is prepared, addition spirulina, wild jujube
Benevolence, lotus seeds, Poria cocos, jujube, with fructose syrup and white granulated sugar sugar addition, pol is adjusted to 60g/L, and acid is adjusted with potassium carbonate
Degree, acidity is adjusted to 6g/L, and it is filling to carry out two-stage membrane filtration with the filter membrane that thickness is 0.45 μm and 0.22 μm, produces and mixes wine passion fruit
Starfruit wine.
A kind of passion fruit starfruit wine of comparative example 1
Raw material：Fragrant fruit wine 20L is (with reference to existing conventional wine fermentation brewing method Fragrant fruit wine, existing preparation method
For：Separated by fresh passion fruit clear water wash clean, then by the pulp in pulp with seed, take pure pulp, it is stand-by；In proportion to
The pure water dilution pulp of isodose, adds 0.6 portion of sugar, required wine fermentation liquid, the pol of pulp solution is made in pure pulp
Between 280~350g/L, the pH value of zymotic fluid is 2.5~3.5, by the temperature control of above-mentioned wine fermentation liquid at 20~28 DEG C
Between, 0.25% part of fruit wine yeast is added thereto, is fermented 100~150 hours under anaerobic, analyzing its alcohol content is
During 7~9%vol, by wine liquid through 500 mesh sieve net filtrations, by the wine liquid after filtering, temperature is 15~25 DEG C in fermentation tank, is continued
Fermentation 10~20 days, when wine liquid alcoholic strength is 10~14%vol, wine liquid is filtered through diatomite, is terminated fermentation, will have been terminated
The passion fruit wine liquid of fermentation is aged in wine storage tank using conventional method, and the time is 60~90 days, takes its clarified solution sterilization packaging,
Produce Fragrant fruit wine), starfruit wine 80L (brewages starfruit wine) with reference to existing conventional wine fermentation method, spirulina 4g, spina date seed
4g, lotus seeds 4g, Poria cocos 4g, jujube 4g；
Blender：Fructose syrup 5000g, white granulated sugar 5000g；
Preparation method：By Fragrant fruit wine and starfruit wine mixing preparation, spirulina, spina date seed, lotus seeds, Poria cocos, jujube are added,
With fructose syrup and white granulated sugar sugar addition, pol is adjusted to 100g/L, adjusts acidity with calcium carbonate, acidity is adjusted to 5.5g/
L, it is filling to be that 0.45 μm and 0.22 μm of filter membrane carries out two-stage membrane filtration with thickness, produces passion fruit starfruit wine.
A kind of passion fruit starfruit wine of comparative example 2
Raw material：Fragrant fruit wine 20L (prepares Fragrant fruit wine, existing preparation side with reference to existing conventional wine fermentation brewing method
Method is：Immature selenium-rich passion fruit is selected, is enucleated after cleaning, pulp and skin are cut into block by knife, are then beaten, and add honeybee
Pollen, stir；Selenium-rich passion fruit is starched and adds pectase and cellulase progress ferment treatment, the addition of pectase is richness
The 0.01% of selenium passion fruit slurry gross weight, the addition of cellulase starches the 0.005% of gross weight for selenium-rich passion fruit, at 40 DEG C
Lower enzymolysis 12 hours, the selenium-rich passion fruit after enzymolysis is starched and centrifuged, and takes supernatant selenium-rich Passion Fruit Juice, carries out sterilization treatment,
Selenium-rich Passion Fruit Juice after sterilizing and distiller's wort grain are pressed 2:3 mass ratio mixing, stirs, is placed in fermentation tank, add
The barms of gross mass 0.1% is fermented, and fermentation time control is 15 days, after fermentation ends, is put from fermentation tank bottom valve
Go out former wine, slagged tap through centrifugal filtration, sterilize, cold-aseptic filling, produce Fragrant fruit wine), starfruit wine 80L is (with reference to existing conventional fruit wine
Fermentation process brewages starfruit wine), spirulina 4g, spina date seed 4g, lotus seeds 4g, Poria cocos 4g, jujube 4g；
Blender：Fructose syrup 5000g, white granulated sugar 5000g；
Preparation method：By Fragrant fruit wine and starfruit wine mixing preparation, spirulina, spina date seed, lotus seeds, Poria cocos, jujube are added,
With fructose syrup and white granulated sugar sugar addition, pol is adjusted to 100g/L, adjusts acidity with calcium carbonate, acidity is adjusted to 5.5g/
L, it is filling to be that 0.45 μm and 0.22 μm of filter membrane carries out two-stage membrane filtration with thickness, produces passion fruit starfruit wine.
A kind of passion fruit starfruit wine of comparative example 3
Compared with Example 6, differ only in, in the preparation process of former wine, in step S3, do not add dioxy simultaneously
Change sulphur.Remaining operation is same as Example 6.
Quality testing is carried out to passion fruit starfruit wine prepared by this comparative example, as a result found：In the detection of microorganism, bacterium
Fall sum and reach 32CFU/mL, be significantly higher than the bacterium of the mixed wine passion fruit starfruit wine prepared in the method for 6~embodiment of embodiment 10
Fall number, the clump count of the mixed wine passion fruit starfruit wine prepared in the method for 6~embodiment of embodiment 10 is in below 6CFU/mL.
A kind of passion fruit starfruit wine of comparative example 4
Compared with Example 6, differ only in, in the preparation process of former wine, in step S2, do not carry out the enzyme of pectase
Solution.Remaining operation is same as Example 6.
Quality testing is carried out to passion fruit starfruit wine prepared by this comparative example, as a result found：It is clear in the detection of clarity
Clear degree is 72% (T680, %), the mixed wine passion fruit starfruit wine substantially less than prepared in the method for 6~embodiment of embodiment 10 it is clear
Clear to spend, the clarity of the mixed wine passion fruit starfruit wine prepared in the method for 6~embodiment of embodiment 10 is in 92% (T680, %) with
On.
The mixed stability experiment for making passion fruit starfruit wine of embodiment 11：
On December 26th, 2015, sample is allocated according to the method for the embodiment of the present invention 10, stability experiment is carried out to sample.Choosing
50 consumers evaluate group as subjective appreciation composition of personnel, it is desirable to which subjective appreciation personnel 12h before evaluation does not drink, and does not inhale
Cigarette, do not eat pungent irritable food of Denging, 2 samples will be gargled and interval 10min with clear water before and after evaluation, using range estimation, nasil,
Mouth the mode such as tastes and carries out subjective appreciation one by one, fills in subjective appreciation table, collects subjective appreciation table and carries out statistical analysis.Stability is real
Test and see the table below 1 with results of sensory evaluation：
Table 1：Sample stability experimental data and results of sensory evaluation
Conclusion：Table 1 test result indicates that, according to the mixed wine passion fruit starfruit wine for preparing of the present invention in normal temperature and refrigerated condition
Stability inferior is good, relatively stable under illumination condition.The fruity and aroma of fruit wine are strong, have a pleasant compound fruity, and vinosity is clear
It is clear bright, mouthfeel coordinated balance, tasty and refreshing submissive.
The quality testing of embodiment 12
Quality testing is carried out to the standard of fermented wine according to country, it is as a result as follows：
1st, physical and chemical inspection：Sample is prepared according to the method for 6~embodiment of embodiment 10,1~comparative example of comparative example 4 respectively,
Physical and chemical inspection is carried out to its sample, it is as a result as follows：
Table 2：Each sample physical and chemical inspection data
Conclusion：Table 2 test result indicates that, the sulfur dioxide residual quantity of mixed wine passion fruit starfruit wine prepared according to the present invention
Few, aflatoxins B content and lead content are 0, significantly larger than standard requirement of the country to fermented wine, Standard：Free two
Sulfur oxide answers≤50mg/L.
2nd, composition detection：Respectively mixed wine hundred is prepared according to 6~embodiment of embodiment 10, the method for 1~comparative example of comparative example 4
Fragrant fruit starfruit wine sample, composition detection is carried out to its sample, it is as a result as follows：
Table 3：Each sample composition detection data
Conclusion：Table 3 test result indicates that, according to the mixed wine passion fruit starfruit wine clarity for preparing of the present invention is high, volatile acid
Content is low, fusel oil content is low, and the active ingredient in passion fruit, carambola completely retains, the mixed wine passion fruit starfruit wine prepared
Fruity and aroma are strong, have pleasant compound fruity, mouthfeel is full, gracefulness is pure and fresh does not stimulate, and effect is better than prior art.
3rd, bacterial regrowth detects：Sample is allocated according to the method for the embodiment of the present invention 7, bacterial regrowth detection is carried out to sample,
As a result it is as follows：
Table 4：Sample bacterium Indexs measure data
Conclusion：Mixed wine passion fruit starfruit wine prepared by the present invention meets microorganism detection index.
The mixed contrast experiment for making passion fruit starfruit wine of embodiment 13：
On December 26th, 2015, sample is allocated according to the method for the embodiment of the present invention 8, comparative example 1, comparative example 2, to sample
Carry out color and luster, fragrance and mouthfeel grope to test.200 consumers are selected to evaluate group as subjective appreciation composition of personnel, it is desirable to
Subjective appreciation personnel 12h before evaluation does not drink, and non-smoking, does not eat pungent irritable food of Denging, and 2 samples will be with before and after evaluation
Clear water is gargled and is spaced 10min, and the mode such as taste using range estimation, nasil, mouth carries out subjective appreciation one by one, fills in subjective appreciation table,
Collect subjective appreciation table and carry out statistical analysis.Stability experiment and results of sensory evaluation see the table below 5：
Table 5：The mixed contrast results of sensory evaluation for making passion fruit starfruit wine
Conclusion：Table 5 test result indicates that, and clarification good according to the mixed wine passion fruit starfruit wine color and luster for preparing of the present invention is thoroughly
It is bright；Fragrance harmony is pure, and fruity and aroma are strong, has pleasant compound fruity, graceful pure and fresh；Wine body is complete, happy coordination.
Significant effect on sense organ is better than the passion fruit starfruit wine prepared according to comparative example 1 and the conventional method of comparative example 2.
The effect experiment one of embodiment 14
1st, experiment material and method：
1.1 experimental animal：
Kunming mouse 80,18~22g of body weight, Military Medical Science Institute's animal center provide, male and female half and half.
1.2 experiment materials and instrument：
Sample：According to 6~embodiment of embodiment 10, after the method for 1~comparative example of comparative example 2 does 7 groups of concentrations 50% respectively
Beverage sample, refrigeration are standby；
Instrument：YLS-1A Multifunctional mouse autonomic activities recorders, Shandong Academy of Medical Sciences's equipment station product, GF-
D800 type semiautomatic biochemistry analysis system instrument, Shandong Gaomi Caihong Analytical Instrument Co., Ltd.'s product, LDZ-52 type autobalances
Centrifuge.
1.3 experimental method：
1.3.1 to the influence of mouse autonomic activities：Mouse 80 is taken, 8 groups is randomly divided into, every group 10, is labeled as successively
Blank control group, 10 groups of 6~embodiment of embodiment, 2 groups of 1~comparative example of comparative example, totally 8 groups, embodiment group is pressed with comparative example group
Mouse per 2ml/100g gives sample (giving 2ml samples per each gavage of 100g mouse), daily early, late gastric infusion, totally 2 times,
Blank control group gives soybean oil solution, volume 10ml/kg, successive administration 15 days, will after the 1h after administration in the 15th day
Mouse is put into autonomic activities instrument, records the number of activities of mouse again, all tests are 8:00~14:Under 00 quiet environment
Carry out.
1.3.2 to the influence of dose of sodium pentobarbitone collaboration sleep effect under domain：Each group sets up same 1.3.1 items, right
After every group of carry out gastric infusion 1h, yellow Jackets 30mg/kg, record sleeping animal number and sleep percentage is injected intraperitoneally, adopts
With enumeration data " x2The method of inspection " carries out statistical analysis.
2nd, result of the test：Specific test data is as shown in table 5, table 6.
Table 5, influence (x ± s) of each group to mouse autonomic activities
| Group | N | Autonomic activities number |
| Blank control group | 10 | 491±48 |
| 6 groups of embodiment | 10 | 322±53* |
| 7 groups of embodiment | 10 | 356±51* |
| 8 groups of embodiment | 10 | 338±49* |
| 9 groups of embodiment | 10 | 369±52* |
| 10 groups of embodiment | 10 | 381±56* |
| 1 group of comparative example | 10 | 433±62 |
| 2 groups of comparative example | 10 | 449±52 |
Compared with blank control group, * P<0.05, there is significant difference.
The result of table 5 shows：
10 groups of 6 groups~embodiment of embodiment contrasts with blank control group, significant difference (* P be present<0.05) this, is shown
6 groups~embodiment of inventive embodiments, 10 groups of samples can obviously reduce mouse autonomic activities number, have tranquilizing effect, and real
Apply that 6 groups of effects of example are most strong, and 10 groups of effects of embodiment are most weak；1 group of comparative example, 2 groups of comparative example contrast with blank control group, have certain
Tranquilizing effect, it is not statistically significant.
Table 6, influence (x ± s) of each group to mouse collaboration yellow Jackets sleep percentage
| Group | N | Sleep percentage (%) |
| Blank control group | 10 | 0 |
| 6 groups of embodiment | 10 | 26* |
| 7 groups of embodiment | 10 | 24* |
| 8 groups of embodiment | 10 | 21* |
| 9 groups of embodiment | 10 | 20* |
| 10 groups of embodiment | 10 | 16* |
| 1 group of comparative example | 10 | 7 |
| 2 groups of comparative example | 10 | 9 |
Compared with blank control group, * P<0.05, there is significant difference.
The result of table 6 shows：
10 groups of 6 groups~embodiment of embodiment contrasts with blank control group, significant difference (* P be present<0.05) this, is shown
6 groups~embodiment of inventive embodiments, 10 groups of samples can increase mouse collaboration amobarbital sleep percentage, and there is certain calmness to pacify
God's effect；1 group of comparative example, 2 groups of comparative example contrast with blank control group, there is certain tranquilizing effect, not statistically significant.
Conclusion：This experimental result has absolutely proved that mixed wine passion fruit starfruit wine of the invention has tranquilizing effect, and imitates
Fruit is better than prior art.
The effect experiment two of embodiment 15
1st, experiment material and method：
1.1 experimental animals and packet：15 months aged Wistar rats 30,350~500g of body weight, Military Medical Science Institute is moved
Thing center provides, and is randomly divided into experimental group and control group, every group 10, and female, male half and half.
1.2 experimental method：The preparation method for randomly selecting the embodiment of the present invention 6 and embodiment 9 prepares sample, every group of sample
After concentration 50%, take concentrate standby.6 groups of embodiment gives the sample after concentration twice with 9 groups of daily gavages of embodiment, by every
Secondary 1ml/100g rat gives sample (giving 1ml samples per each gavage of 100g rats), while feeding basal feed and distilled water；
The daily gavage distilled water of control group and basal feed, experiment periods 10 weeks.
Soluble transferring receptor (T-AOC), suppress hydroxyl radical free radical ability：Bioengineering Research Institute is built up using Nanjing
Kit is measured.
Statistical analysis：Data are represented with mean ± standard deviation, and independent sample is carried out using SPSS11.5 statistics program bags software
This t is examined.
2nd, result of the test：
Compared with control group, sample sets (9 groups of 6 groups of embodiment and embodiment) rat blood serum TAC (T-AOC),
Suppress hydroxyl radical free radical ability significantly to raise (p ＜ 0.05).It is shown in Table 6.
Table 6：3 groups of rat T-AOC, suppress hydroxyl radical free radical ability (x ± s, n=10)
Note：Compared with control group, * P ﹤ 0.05
Conclusion：The present invention is mixed to be made passion fruit starfruit wine to rat blood serum TAC and suppresses hydroxyl radical free radical ability
Significantly rise (p ＜ 0.05).Prove that the mixed passion fruit starfruit wine of making of the present invention has antioxidation activity, also absolutely prove system of the present invention
Preparation Method preferably remains the antioxidation activity in passion fruit and carambola.
The general principle and the advantage of principal character and the present invention of the present invention has been shown and described above.The technology of this area
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, and this is to this
It is it will be apparent that these changes and improvements all fall within the protetion scope of the claimed invention for art personnel.This hair
Bright claimed scope is by appended claims and its equivalent thereof.
Claims (12)
1. one kind is mixed to make passion fruit starfruit wine, it is characterised in that the mixed wine passion fruit starfruit wine is mixed with passion fruit carambola to be sent out
Ferment former wine, spirulina, spina date seed, lotus seeds, Poria cocos, red date as raw materials, and fructose syrup and white granulated sugar are equipped with as blender, it is auxiliary
With appropriate auxiliary material, it is prepared through following method：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed pressure
Squeeze, filter to obtain Passion Fruit Juice, it is standby；
S2. selected carambola, early stage cleaning treatment, after filter residue of squeezing the juice star fruit juice, after being mixed with the Passion Fruit Juice in step S1,
Digested at room temperature with pectase；
S3. composition adjustment：When starting fermentation with white granulated sugar sugar addition, after adding sulfur dioxide, passion fruit is obtained, carambola mixes
Fruit juice is closed, it is standby；
S4. ferment：Saccharomyces cerevisiae activating solution is added in the passion fruit obtained by step S3, carambola blended fruit juice, is stored at room temperature 5
Enter tank fermentation after~20min, 10~20 DEG C of fermentations are cooled to after playing ferment, when the sugar content of zymotic fluid reaches 0.5~4g/L, hair
Ferment terminates；
S5. tank switching separation, clarification, ageing：After step S4 fermentation ends, tank switching separation is carried out, removes sediment, zymotic fluid
Clarifying treatment, supernatant ageing is taken, produce passion fruit carambola mixed fermentation former wine, it is standby；
S6. membrane filtration is allocated：In the passion fruit carambola mixed fermentation former wine obtained by step S5, addition spirulina, spina date seed, lotus
Son, Poria cocos, jujube, sugar addition, acidity are filling after two-stage membrane filtration, produce mixed wine passion fruit starfruit wine of the present invention.
2. mixed wine passion fruit starfruit wine according to claim 1, it is characterised in that in step S2, the amount of the pectase
For 60~180ppm, the preferably amount of pectase is 80~120ppm.
3. mixed wine passion fruit starfruit wine according to claim 1, it is characterised in that in step S3, the passion fruit, carambola
Pol value of the blended fruit juice after sugar addition is 150~300g/L, controls titanium dioxide in the passion fruit, carambola blended fruit juice
The concentration of sulphur is 30~80ppm；
Preferably, the pol value after the sugar addition is 180~220g/L；
Preferably, the concentration for controlling sulfur dioxide in the passion fruit, carambola blended fruit juice is 40~60ppm.
4. mixed wine passion fruit starfruit wine according to claim 1, it is characterised in that in step S4, the saccharomyces cerevisiae is lived
The addition for changing liquid is 100~300mg/L；
Preferably, the addition of the saccharomyces cerevisiae activating solution is 180~240mg/L.
5. mixed wine passion fruit starfruit wine according to claim 1, it is characterised in that in step S4, the saccharomyces cerevisiae is lived
Change liquid to be made in following methods：
Weigh that saccharomyces cerevisiae DV10 is standby, by the white granulated sugar of 0.2~1.5 times of saccharomyces cerevisiae DV10 mass with 5~20 times of wine brewing ferment
After the dissolved in purified water of female DV10 mass, saccharomyces cerevisiae DV10 is added, 15~45min is activated in 30~50 DEG C of water-baths, is produced；
Preferably, the saccharomyces cerevisiae activating solution is made in following methods：
Weigh that saccharomyces cerevisiae DV10 is standby, by the white granulated sugar of 0.5 times of saccharomyces cerevisiae DV10 mass with 10 times of saccharomyces cerevisiae DV10 matter
After the dissolved in purified water of amount, saccharomyces cerevisiae DV10 is added, 30min is activated in 37 DEG C of water-baths, produces；
Or, weigh that saccharomyces cerevisiae VL1 is standby, by the white granulated sugar of 0.2~1.5 times of saccharomyces cerevisiae VL1 mass with 5~20 times of wine brewing ferment
After the dissolved in purified water of female VL1 mass, saccharomyces cerevisiae VL1 is added, 15~45min is activated in 30~50 DEG C of water-baths, is produced；
Preferably, the saccharomyces cerevisiae activating solution is made in following methods：
Weigh that saccharomyces cerevisiae VL1 is standby, by the white granulated sugar of 0.5 times of saccharomyces cerevisiae VL1 mass with 10 times of saccharomyces cerevisiae VL1 mass
After dissolved in purified water, saccharomyces cerevisiae VL1 is added, 30min is activated in 37 DEG C of water-baths, produces.
6. mixed wine passion fruit starfruit wine according to claim 1, it is characterised in that in step S4, the fermentation temperature is
14~18 DEG C, it is preferable that the fermentation temperature is 16 DEG C.
7. mixed wine passion fruit starfruit wine according to claim 1, it is characterised in that in step S5, the clarifying treatment is adopted
Centrifuged with SS1000 types link-suspended basket centrifuge, centrifugal rotational speed 1000r/min；
Or, the clarifying treatment, using addition bentonite clarification, the addition of the bentonite is 100~1500ppm, and clarifying temp is
2~4 DEG C.
8. mixed wine passion fruit starfruit wine according to claim 1, it is characterised in that in step S5, the temperature of the ageing
For 2~10 DEG C, the time of ageing is 3~9 months.
9. mixed wine passion fruit starfruit wine according to claim 1, it is characterised in that in step S6, the passion fruit carambola
The pol of mixed fermentation former wine is allocated using fructose syrup with white granulated sugar, and acidity is allocated using carbonate；It is described mixed after allotment
The pol value for making passion fruit starfruit wine is 60~110g/L, and acidity value is 4~7g/L；
Preferably, the carbonate is calcium carbonate；
Preferably, the mixed pol value for making passion fruit starfruit wine is 100g/L after allotment, and acidity value is 5.5~6.5g/L.
10. the mixed wine passion fruit starfruit wine according to claim 1 or 9, it is characterised in that the mixed wine passion fruit starfruit wine
Component in, the mass ratio of blender fructose syrup and white granulated sugar is 3:1~1:3, the blender fructose syrup and white granulated sugar
Gross mass be 60~110 g/L, wherein g/L, represent that mixed make in passion fruit starfruit wine contains fructose syrup and white granulated sugar per 1L
Mass number；
Preferably, the mass ratio of the blender fructose syrup and white granulated sugar is 1:1, the blender fructose syrup and white granulated sugar
Gross mass be 100g/L, wherein g/L, represent mixed per 1L and make the quality containing fructose syrup and white granulated sugar in passion fruit starfruit wine
Number.
11. the mixed wine passion fruit starfruit wine according to any one of claim 1~10, it is characterised in that the passion fruit poplar
In the raw material of peach mixed fermentation former wine, the volume ratio of Passion Fruit Juice and star fruit juice is 1:9~4:6；The spirulina, spina date seed,
Lotus seeds, Poria cocos, jujube add by the 0.01%~0.05% of passion fruit carambola mixed fermentation former wine gross mass, wherein spirulina, acid
Jujube kernel, lotus seeds, Poria cocos, the compatibility of 5 kinds of medicinal materials of jujube are with reference to this area routine proportion compatibility；
Preferably, in the raw material of the passion fruit carambola mixed fermentation former wine, the volume ratio of passion fruit Normal juice and star fruit juice is
1.5:8.5；The spirulina, spina date seed, lotus seeds, Poria cocos, jujube are by passion fruit, carambola mixed fermentation former wine gross mass
0.02% addition, wherein spirulina, spina date seed, lotus seeds, Poria cocos, the proportion compatibility of 5 kinds of medicinal materials of jujube respectively account for 20%.
12. the mixed wine passion fruit starfruit wine according to claim 1 ~ 11 any one is turned into preparation tranquilizing and allaying excitement with antioxygen
Application in health products or beverage.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610838693.0A CN107841404A (en) | 2016-09-21 | 2016-09-21 | One kind is mixed to make passion fruit starfruit wine and its application |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610838693.0A CN107841404A (en) | 2016-09-21 | 2016-09-21 | One kind is mixed to make passion fruit starfruit wine and its application |
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Family
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| CN201610838693.0A Pending CN107841404A (en) | 2016-09-21 | 2016-09-21 | One kind is mixed to make passion fruit starfruit wine and its application |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622003A (en) * | 2012-08-29 | 2014-03-12 | 浙江劲膳美生物科技有限公司 | Conditioning catering or meal replacement for calmness and peaceful sleep |
| CN104031800A (en) * | 2014-06-27 | 2014-09-10 | 广西健美乐食品有限公司 | Preparation method of carambola wine |
| CN104531446A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Mixed fruit wine and brewing process thereof |
-
2016
- 2016-09-21 CN CN201610838693.0A patent/CN107841404A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622003A (en) * | 2012-08-29 | 2014-03-12 | 浙江劲膳美生物科技有限公司 | Conditioning catering or meal replacement for calmness and peaceful sleep |
| CN104031800A (en) * | 2014-06-27 | 2014-09-10 | 广西健美乐食品有限公司 | Preparation method of carambola wine |
| CN104531446A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Mixed fruit wine and brewing process thereof |
Non-Patent Citations (1)
| Title |
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| 黄国清等: "西番莲干型果酒固定化发酵工艺", 《酿酒》 * |
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