CN107841405A - A kind of Fragrant fruit wine and its application in the health products or beverage for preparing tranquilizing and allaying excitement - Google Patents
A kind of Fragrant fruit wine and its application in the health products or beverage for preparing tranquilizing and allaying excitement Download PDFInfo
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- CN107841405A CN107841405A CN201610840542.9A CN201610840542A CN107841405A CN 107841405 A CN107841405 A CN 107841405A CN 201610840542 A CN201610840542 A CN 201610840542A CN 107841405 A CN107841405 A CN 107841405A
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- wine
- passion fruit
- saccharomyces cerevisiae
- fruit
- fragrant
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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
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/748—Cyanobacteria, i.e. blue-green bacteria or blue-green algae, e.g. spirulina
-
- 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)
- A61K36/62—Nymphaeaceae (Water-lily family)
-
- 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)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The present invention relates to food technology field, discloses a kind of Fragrant fruit wine and its application in the health products or beverage for preparing tranquilizing and allaying excitement.The present invention is fermented with passion fruit science is made passion fruit former wine, and using passion fruit as the selected spirulina of monarch drug in a prescription, spina date seed, lotus seeds, Poria cocos, red date as raw materials, and blender and auxiliary material are equipped with, prepared through following method：1）Passion fruit is taken, cleans, is cut in half, pulp is drawn out, remove seed squeezing, filters to obtain Passion Fruit Juice；2）Enzymolysis, composition adjustment, fermentation, tank switching separation, clarification, ageing obtain passion fruit former wine；3）Spirulina, spina date seed, lotus seeds, Poria cocos, jujube are added, allotment membrane filtration, filling and sealing, produces Fragrant fruit wine.Fragrant fruit wine clarity obtained by the present invention is high, fusel oil content is low, wine body mouthfeel is good, and possesses effects of tranquilizing and allaying excitement.The present invention is widely used in the preparation of various health care beverage, is especially widely used in high-end white collar women, has wide market prospects.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of Fragrant fruit wine with tranquilizing effect and
It is applied.
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
Color tool is good, 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 ".Passion fruit is rich in amino acid, polysaccharide, VB2、VC, carrotene and several kinds of mineral elements etc. beneficial into
Point, also containing bioactive substances such as a variety of flavonoids, alkaloid, volatile oil, thus there is certain functional characteristic, such as drop blood
Pressure, reducing blood lipid, anti-oxidant, anti-inflammatory, antianxiety and other effects.
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 are intended to passion fruit and wine science
With reference to developing a kind of has the natural, Fragrant fruit wine of life enhancement.
The exploitation of passion fruit is difficult at present, and nutrition and health care is not fully utilized, and the Fragrant fruit wine of domestic-developed at present
It is difficult, sour high in the presence of clarification, and the relative difficulty that ferments, cause the flavor taste of wine body to deteriorate, improve the clarity and drop of wine body
Total acid in low wine, develop beverage that is a kind of natural and possessing tranquilizing and allaying excitement 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 Fragrant fruit wine with effects of tranquilizing and allaying excitement and its application, solution
Passion fruit exploitation in the prior art of having determined is difficult, nutrition and health care is not fully utilized, and the Fragrant fruit wine developed exist it is clear
The problem of clear difficult, acid is high.
The purpose of the present invention is achieved by the following technical programs：
A kind of Fragrant fruit wine with effects of tranquilizing and allaying excitement is provided, the Fragrant fruit wine with passion fruit former wine, white 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 aided with appropriate
Auxiliary material, be 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
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. enzymolysis, composition adjustment：Pectase is added in Passion Fruit Juice, is digested at room temperature, adds sulfur dioxide, is used
White granulated sugar sugar addition, Passion Fruit Juice is obtained, it is standby；
S3. ferment：Saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, after being stored at room temperature 5~20min
Enter tank fermentation, 10~20 DEG C of fermentations, when the sugar content of zymotic fluid reaches 0.5~4g/L, fermentation ends are cooled to after playing ferment；
S4. tank switching separation, clarification, ageing：After step S3 fermentation ends, carry out tank switching and be separated off sediment, ferment
Liquid clarifying treatment, supernatant ageing is taken, produce passion fruit former wine, it is standby；
S5. membrane filtration is allocated：Take the passion fruit former wine obtained by step S4 to be mixed with white wine, addition spirulina, spina date seed,
Lotus seeds, Poria cocos, jujube, sugar addition, acidity are filling after two-stage membrane filtration, produce Fragrant fruit wine of the present invention.
In step S2 of the present invention, Passion Fruit Juice is digested using the pectase of specified conditions, the addition of pectase
For 60~80ppm, the preferably addition of pectase is 80~120ppm, and by inventor, experimental results demonstrate herein preferably
Under enzymatic hydrolysis condition, the clarity and crushing juice rate of fruit juice are higher.In this step, while the sulfur dioxide of specified quantitative is added, can be with
Suppress the miscellaneous bacteria in Passion Fruit Juice well, and can effectively pre- preventing microorganism invasion, be follow-up fruit juice fermentation, clarification, improvement wine
Body mouthfeel, the clarity for improving wine body provides sound assurance, in this step, controls the dense of sulfur dioxide in the Passion Fruit Juice
Spend for 30~80ppm, the concentration for preferably controlling sulfur dioxide in the Passion Fruit Juice is 40~60ppm.
Preferably, in its preparation methods steps S2, pol value of the Passion Fruit Juice after sugar addition be 150~
300g/L。
It is highly preferred that pol value of the Passion Fruit Juice after sugar addition is 180~220g/L.
Preferably, in its preparation methods steps S3, the addition of the saccharomyces cerevisiae activating solution is 100~300mg/L.
It is highly preferred that the addition of the saccharomyces cerevisiae activating solution is 180~240mg/L.
Preferably, in its preparation methods steps S3, 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 S3, the fermentation temperature is 14~18 DEG C.
It is highly preferred that in its preparation methods steps S3, the fermentation temperature is 16 DEG C.
In preparation method step S4, the clarifying treatment can use centrifugal clarification, and bentonite clarifying agent can also be used clear
Clearly.
When in step S4, during using centrifugal clarification, centrifuge is SS1000 type link-suspended basket centrifuges from specific model, from
Heart rotating speed is 1000r/min, and inventor passes through many experiments, under this centrifugal condition, can guarantee that follow-up obtained Fragrant fruit wine
Wine body clarity, and can ensure to be not easy to contaminate miscellaneous bacteria in centrifugal process.
When in step S4, 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
Former wine is fresh, and flavor taste is good, anti-oxidation.
Preferably, in its preparation methods steps S4, the temperature of the ageing is 2~10 DEG C, and the time of ageing is 3~9
Month.
Preferably, in step S5, the spirulina, spina date seed, lotus seeds, Poria cocos, jujube are extract powder.
In step S5, the present invention is summarized by analysing the rule for cooperateing with compatibility effect of the passion fruit with white grape scientifically
Arrive, not only obtained Fragrant fruit wine can play good tranquilizing effect, and now, because of preferable zymotechnique, more abide by
Tcm clinical practice collaboration compatibility theory is followed so that the former wine collaboration white wine after passion fruit fermentation, the proportioning of science so that system
The Fragrant fruit wine effects of tranquilizing and allaying excitement obtained is stronger；In this step, TCM Recipe spirulina, spina date seed, lotus seeds, Fu are added while
Siberian cocklebur, jujube.Spirulina can improve immunity, when with passion fruit phase 5, the effect of can both having strengthened replenishing qi and blood, tranquilizing mind, simultaneously
Also enhance radiation-resistant effect；Spina date seed flat property and sweet taste, mental-tranquilization, restlessness of asrhenia type and insomnia caused by deficiency of heart-blood can be treated, shied
Throb with fear the diseases such as palpitation；Lotus seeds tonifying spleen and stopping diarrhea, mental-tranquilization；Poria cocos clearing damp and promoting diuresis, antitoxic heart-soothing and sedative；Jujube replenishing qi and blood, tranquilizing mind.All medicines
Xiang Wu so that obtained Fragrant fruit wine is while possessing effects of tranquilizing and allaying excitement, moreover it is possible to strengthening vital QI to eliminate pathogenic factors.Present invention science control simultaneously
The pol and acidity of alcoholic so that wine body is mellow submissive, sour-sweet tasty and refreshing, and clarity is ensured, and unique flavor.
Preferably, in its preparation methods steps S5, the passion fruit former wine and the pol of white wine mixed liquor use fruit
Glucose slurry is allocated with white granulated sugar, and acidity is allocated using carbonate；The pol value of the 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 pol value of the Fragrant fruit wine is 100g/L after allotment, acidity value is 5.5~6.5g/L.
Preferably, in the component of the Fragrant fruit wine, the mass ratio of blender fructose syrup and white granulated sugar is 3:1~1:3,
The blender fructose syrup and the gross mass of white granulated sugar are 60~110g/L, wherein g/L, represent to contain per in 1L Fragrant fruit wines
The mass number of fructose syrup and white granulated sugar.
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, is represented per the quality containing fructose syrup and white granulated sugar in 1L Fragrant fruit wines
Number.
In step S5, the white wine can use commercially available white wine.
It is highly preferred that the alcoholic strength of the white wine is 11%vol, pol 4g/L.
It is further preferred that the white grape that the white wine is produced using Xinjiang makes white wine.
Preferably, two-stage filter membrane described in step S5 is to use thickness as 0.45 μm and 0.22 μm of mixing filter membrane.
Present invention simultaneously provides the Fragrant fruit wine that the preparation method is prepared.
Preferably, in the component of the Fragrant fruit wine, the volume ratio of passion fruit former wine and white wine is 1:9~4:6；Institute
Spirulina, spina date seed, lotus seeds, Poria cocos, jujube is stated by the 0.01%~0.05% of passion fruit former wine and white wine gross mass to add
Add, wherein the compatibility of 5 kinds of spirulina, spina date seed, lotus seeds, Poria cocos, jujube medicinal materials is with reference to this area routine proportion compatibility.
It is highly preferred that the passion fruit former wine and the volume ratio of white wine are 2:8；The spirulina, spina date seed, lotus
Son, Poria cocos, jujube are added by passion fruit former wine and white wine gross mass 0.02%, wherein spirulina, spina date seed, lotus seeds, Fu
Siberian cocklebur, 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 Fragrant fruit wine wine body clarification of acquisition is saturating
Bright, vinosity is mellow submissive, sour-sweet tasty and refreshing, unique flavor, is especially suitable for the taste of female consumer.
Present invention simultaneously provides application of the Fragrant fruit wine in the health products or beverage of tranquilizing effect are prepared.
Compared with prior art, the present invention has the advantages that：
The invention provides a kind of Fragrant fruit wine and its application, to its preparation process and process conditions, has carried out overall excellent
Change so that the active material in the raw material of Fragrant fruit wine of the present invention is effectively maintained, the active material production in different material
The health-care effect of raw Synergistic, the especially activity in terms of tranquilizing and allaying excitement have significant enhancing.The present invention is from new first
Fresh passion fruit, after squeezing the juice use specified quantitative enzymolysis agent, add sulfur dioxide cleaning miscellaneous bacteria, and by analyze passion fruit composition and
Its fermenting characteristic, the method fermented using science, it is determined that suitable fermented bacterium and fermentation condition, the passion fruit former wine of acquisition with
White wine is allocated so that and the former wine after fermentation is mutually coordinated with allocating the species of wine, and allotment ratio is reasonable, obtained natural health,
Unique flavor and the Fragrant fruit wine with tranquilizing and allaying excitement and other effects, wine body clear, volatile acid is low with fusel oil content, no
Top, vinosity is mellow submissive, sour-sweet tasty and refreshing, deep to be liked by consumer's especially female consumer.
In technical solution of the present invention, selected diet therapy formulation composition spirulina, acid are equipped with the basis of Fragrant fruit wine
Jujube kernel, lotus seeds, Poria cocos, jujube, constitute a kind of new healthy prescription for meeting theory of traditional Chinese medical science：The warm-natured bitter of passion fruit in side,
Enter lung channel, there is cool blood beauty treatment, moistening lung for removing phlegm, lead to stomach, the effect of reason three is burnt, modern pharmacology research shows, this product includes
17 kinds of amino acid of needed by human body, multivitamin, carotenoid and amino acid, trace element, nutritive value is high, therefore is side
Middle monarch drug in a prescription.Spina date seed flat property and sweet taste, acid, enter the heart, liver, gallbladder channel, have the effect of mental-tranquilization, arrest sweating, deficiency of heart-blood can be treated and drawn
The restlessness of asrhenia type and insomnia that rises, dreaminess are forgetful, the palpitation with fear disease such as palpitation；The mild-natured taste of lotus seeds is dry, puckery, enters spleen, kidney, the heart channel of Hang-Shaoyin, can tonifying spleen and stopping diarrhea, support
Heart and tranquilizing mind；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, and this product can phase with all medicine phases 5
It is auxiliary to coordinate, with the work(for strengthening tonifying heart and spleen, yin-nourishing is calmed the nerves.Therefore upper three is ministerial drug.Spirulina is a kind of low prokaryotes, tool
Play the role of 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, gained Fragrant fruit wine can significantly reduce mouse autonomic activities number, can substantially increase
Add mouse collaboration amobarbital sleep percentage, Fragrant fruit wine of the present invention has effects of tranquilizing and allaying excitement.
Brief description of the drawings
Fig. 1 is the process chart of Fragrant fruit 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, the spirulina, spina date seed, lotus seeds, Poria cocos, jujube are the commercially available extract powder of above-mentioned substance.
The preparation of the passion fruit former wine of embodiment 1
The present embodiment provides a kind of preparation method of the passion fruit 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, obtains Passion Fruit Juice, standby；
S2. enzymolysis, composition adjustment：100ppm pectase is added in Passion Fruit Juice, is digested at room temperature, adds dioxy
Change sulphur, the content for controlling sulfur dioxide in Passion Fruit Juice is 60ppm, with white granulated sugar sugar addition to 210g/L, obtains Passion Fruit Juice,
It is standby；
S3. ferment：200mg/L saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, is stored at room temperature
It is inoculated with after 10 minutes and uniformly enters tank, 16 DEG C of fermentations, when the sugar content of zymotic fluid reaches 3.5g/L, main fermentation is cooled to after playing ferment
Terminate；
S4. tank switching separation, clarification, ageing：After step S3 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, produces passion fruit former wine；
In step S3, 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 saccharomyces cerevisiae, in 37 DEG C of water
Activated 30 minutes in bath, obtain saccharomyces cerevisiae activating solution.
The preparation of the passion fruit former wine of embodiment 2
The present embodiment provides a kind of preparation method of the passion fruit 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. enzymolysis, composition adjustment：80ppm pectase is added in Passion Fruit Juice, is digested at room temperature, adds dioxy
Change sulphur, the concentration for controlling sulfur dioxide in Passion Fruit Juice is 40ppm, with white granulated sugar sugar addition to 180g/L, obtains Passion Fruit Juice,
It is standby；
S3. ferment：180mg/L saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, is stored at room temperature 5
It is inoculated with after minute and uniformly enters tank, 14 DEG C of fermentations, when the sugar content of zymotic fluid reaches 0.5g/L, main fermentation knot is cooled to after playing ferment
Beam；
S4. tank switching separation, clarification, ageing：After step S3 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, produces passion fruit former wine；
In step S3, 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 saccharomyces cerevisiae, in 30 DEG C of water-baths
Middle activation 15 minutes, obtains saccharomyces cerevisiae activating solution.
The preparation of the passion fruit former wine of embodiment 3
The present embodiment provides a kind of preparation method of the passion fruit 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. enzymolysis, composition adjustment：120ppm pectase is added in Passion Fruit Juice, is digested at room temperature, adds dioxy
Change sulphur, the concentration for controlling sulfur dioxide in Passion Fruit Juice is 60ppm, with white granulated sugar sugar addition to 220g/L, obtains Passion Fruit Juice,
It is standby；
S3. ferment：240mg/L saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, is stored at room temperature
It is inoculated with after 20 minutes and uniformly enters tank, 18 DEG C of fermentations, when the sugar content of zymotic fluid reaches 4g/L, main fermentation knot is cooled to after playing ferment
Beam；
S4. tank switching separation, clarification, ageing：After step S3 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, produces passion fruit former wine；
In step S3, 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 saccharomyces cerevisiae, in 50 DEG C of water
Activated 45 minutes in bath, obtain saccharomyces cerevisiae activating solution.
The preparation of the passion fruit former wine of embodiment 4
The present embodiment provides a kind of preparation method of the passion fruit 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. enzymolysis, composition adjustment：60ppm pectase is added in Passion Fruit Juice, is digested at room temperature, adds dioxy
Change sulphur, the concentration for controlling sulfur dioxide in Passion Fruit Juice is 30ppm, with white granulated sugar sugar addition to 150g/L, obtains Passion Fruit Juice,
It is standby；
S3. ferment：200mg/L saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, is stored at room temperature
It is inoculated with after 10 minutes and uniformly enters tank, 16 DEG C of fermentations, when the sugar content of zymotic fluid reaches 3.9g/L, main fermentation is cooled to after playing ferment
Terminate；
S4. tank switching separation, clarification, ageing：After step S3 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, 2
Ageing 6 months at a temperature of DEG C, produce passion fruit former wine；
In step S3, 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 saccharomyces cerevisiae, in 37 DEG C of water-baths
Middle activation 30 minutes, obtains saccharomyces cerevisiae activating solution.
The preparation of the passion fruit former wine of embodiment 5
The present embodiment provides a kind of preparation method of the passion fruit 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. enzymolysis, composition adjustment：180ppm pectase is added in Passion Fruit Juice, is digested at room temperature, adds dioxy
Change sulphur, the concentration for controlling sulfur dioxide in Passion Fruit Juice is 80ppm, with white granulated sugar sugar addition to 300g/L, obtains Passion Fruit Juice,
It is standby；
S3. ferment：Saccharomyces cerevisiae activating solution is made with existing conventional yeasts activation method, in the passion fruit obtained by step S2
200mg/L saccharomyces cerevisiae activating solution is added in juice, is inoculated with after being stored at room temperature 15 minutes and uniformly enters tank, 16 DEG C are cooled to after playing ferment
Fermentation, when the sugar content of zymotic fluid reaches 3.5g/L, main fermentation terminates；
S4. tank switching separation, clarification, ageing：After step S3 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 former wine；
A kind of 6 Fragrant fruit wine of embodiment
The present embodiment provides a kind of Fragrant fruit wine and preparation method thereof：
Raw material：The passion fruit former wine 20L that embodiment 1 is prepared, Xinjiang production white wine (alcoholic strength 11%vol, pol
4g/L) 80L, spirulina 4g, spina date seed 4g, lotus seeds 4g, Poria cocos 4g, jujube 4g；
Blender：Fructose syrup 5000g, white granulated sugar 5000g；
Preparation method：The passion fruit former wine that embodiment 1 is prepared and white wine mixing preparation, by spirulina, acid
Jujube kernel, lotus seeds, Poria cocos, jujube are added in the assembled alcoholic drinks of passion fruit former wine and white wine, are adjusted with fructose syrup and white granulated sugar
Whole pol, pol are adjusted to 100g/L, and acidity is adjusted with calcium carbonate, and acidity is adjusted to 5.5g/L, with thickness be 0.45 μm and
0.22 μm of filter membrane progress two-stage membrane filtration is filling, produces Fragrant fruit wine.
A kind of 7 Fragrant fruit wine of embodiment
The present embodiment provides a kind of Fragrant fruit wine and preparation method thereof：
Raw material：The passion fruit former wine 10L that embodiment 2 is prepared, common commercially available white wine (alcoholic strength 11%vol, sugar
Spend 4g/L) 90L, spirulina 1g, spina date seed 3g, lotus seeds 4g, Poria cocos 1g, jujube 1g；
Blender：Fructose syrup 4500g, white granulated sugar 1500g；
Preparation method：The passion fruit former wine that embodiment 2 is prepared and white wine mixing preparation, by spirulina, acid
Jujube kernel, lotus seeds, Poria cocos, jujube are added in the assembled alcoholic drinks of passion fruit former wine and white wine, are adjusted with fructose syrup and white granulated sugar
Whole pol, pol are adjusted to 60g/L, adjust acidity with calcium carbonate, acidity is adjusted to 6.5g/L, is 0.45 μm and 0.22 with thickness
μm filter membrane carry out two-stage membrane filtration it is filling, produce Fragrant fruit wine.
A kind of 8 Fragrant fruit wine of embodiment
The present embodiment provides a kind of Fragrant fruit wine and preparation method thereof：
Raw material：The passion fruit former wine 40L that embodiment 3 is prepared, common commercially available white wine (alcoholic strength 11%vol, sugar
Spend 4g/L) 60L, spirulina 15g, spina date seed 5g, lotus seeds 5g, Poria cocos 15g, jujube 10g；
Blender：Fructose syrup 7300g, white granulated sugar 3700g；
Preparation method：The passion fruit former wine that embodiment 3 is prepared and white wine mixing preparation, by spirulina, acid
Jujube kernel, lotus seeds, Poria cocos, jujube are added in the assembled alcoholic drinks of passion fruit former wine and white wine, are adjusted with fructose syrup and white granulated sugar
Whole pol, pol are adjusted to 110g/L, and acidity is adjusted with calcium carbonate, and acidity is adjusted to 4g/L, are 0.45 μm and 0.22 μ with thickness
M filter membrane progress two-stage membrane filtration is filling, produces Fragrant fruit wine.
A kind of 9 Fragrant fruit wine of embodiment
The present embodiment provides a kind of Fragrant fruit wine and preparation method thereof：
Raw material：The passion fruit former wine 30L that embodiment 4 is prepared, Xinjiang production white wine (alcoholic strength 11%vol, pol
4g/L) 70L, spirulina 12g, spina date seed 3g, lotus seeds 6g, Poria cocos 3g, jujube 6g；
Blender：Fructose syrup 6000g, white granulated sugar 3000g；
Preparation method：The passion fruit former wine that embodiment 4 is prepared and white wine mixing preparation, by spirulina, acid
Jujube kernel, lotus seeds, Poria cocos, jujube are added in the assembled alcoholic drinks of passion fruit former wine and white wine, are adjusted with fructose syrup and white granulated sugar
Whole pol, pol are adjusted to 90g/L, and acidity is adjusted with sodium carbonate, and acidity is adjusted to 7/L, are 0.45 μm and 0.22 μm with thickness
Filter membrane carry out two-stage membrane filtration it is filling, produce Fragrant fruit wine.
A kind of 10 Fragrant fruit wine of embodiment
The present embodiment provides a kind of Fragrant fruit wine and preparation method thereof：
Raw material：The passion fruit former wine 40L that embodiment 5 is prepared, Xinjiang production white wine (alcoholic strength 11%vol, pol
4g/L) 160L, spirulina 6g, spina date seed 12g, lotus seeds 4g, Poria cocos 2g, jujube 16g；
Blender：Fructose syrup 6000g, white granulated sugar 6000g；
Preparation method：The passion fruit former wine that embodiment 5 is prepared and white wine mixing preparation, by spirulina, acid
Jujube kernel, lotus seeds, Poria cocos, jujube are added in the assembled alcoholic drinks of passion fruit former wine and white wine, are adjusted with fructose syrup and white granulated sugar
Whole pol, pol are adjusted to 60g/L, and acidity is adjusted with potassium carbonate, and acidity is adjusted to 6g/L, are 0.45 μm and 0.22 μm with thickness
Filter membrane carry out two-stage membrane filtration it is filling, produce Fragrant fruit wine.
A kind of 1 Fragrant fruit wine of comparative example
With reference to existing conventional wine fermentation brewing method Fragrant fruit wine, existing preparation method is：By fresh fresh passion fruit
Separated with clear water wash clean, then by the pulp in pulp with seed, take pure pulp, it is stand-by；The isodose into pure pulp in proportion
Pure water dilution pulp, add 0.6 portion of sugar, be made needed for wine fermentation liquid, the pol of pulp solution 280~350g/L it
Between, the pH value of zymotic fluid is 2.5~3.5, by the temperature control of above-mentioned wine fermentation liquid between 20~28 DEG C, is added thereto
0.25% part of fruit wine yeast, ferment 100~150 hours under anaerobic, when to analyze its alcohol content be 7~9%vol, general
For wine liquid through 500 mesh sieve net filtrations, by the wine liquid after filtering, temperature is 15~25 DEG C in fermentation tank, continues fermentation 10~20 days,
When wine liquid alcoholic strength is 10~14%vol, wine liquid is filtered through diatomite, fermentation is terminated, the passion fruit of fermentation will have been terminated
Wine liquid is aged in wine storage tank using conventional method, and the time is 60~90 days, takes its clarified solution sterilization packaging, produces passion fruit
Wine.
A kind of 2 Fragrant fruit wine of comparative example
Fragrant fruit wine is prepared with reference to existing conventional wine fermentation brewing method, existing preparation method is：Select immature
Selenium-rich passion fruit, it is enucleated after cleaning, pulp and skin are cut into block by knife, are then beaten, and add Bee Pollen, stir；Will
Selenium-rich passion fruit slurry adds pectase and cellulase carries out ferment treatment, and the addition of pectase starches gross weight for selenium-rich passion fruit
0.01%, the addition of cellulase starches the 0.005% of gross weight for selenium-rich passion fruit, digest 12 hours at 40 DEG C, general
Selenium-rich passion fruit slurry after enzymolysis centrifuges, and takes supernatant selenium-rich fragrant fruit juice in vain, sterilization treatment is carried out, by the selenium-rich hundred after sterilizing
Fragrant fruit juice and distiller's wort grain presses 2:3 mass ratio mixing, stirs, is placed in fermentation tank, add the yeast of gross mass 0.1%
Strain is fermented, and fermentation time control is 15 days, after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifugal filtration
Slag tap, sterilize, cold-aseptic filling, produce Fragrant fruit wine.
A kind of 3 Fragrant fruit wine of comparative example
Compared with Example 6, differ only in, it is no to add simultaneously in step S2 in the preparation process of passion fruit former wine
Enter sulfur dioxide.Remaining operation is same as Example 6.
Quality testing is carried out to Fragrant fruit wine prepared by this comparative example, as a result found：In the detection of microorganism, bacterium colony is total
Number reaches 30CFU/mL, is significantly higher than the clump count of the Fragrant fruit wine prepared in the method for 6~embodiment of embodiment 10, embodiment 6
The clump count of the Fragrant fruit wine prepared in the method for~embodiment 10 is in below 7CFU/mL.
A kind of 4 Fragrant fruit wine of comparative example
Compared with Example 6, differ only in, in the preparation process of passion fruit former wine, in step S2, do not carry out pectin
The enzymolysis of enzyme.Remaining operation is same as Example 6.
Quality testing is carried out to Fragrant fruit wine prepared by this comparative example, as a result found：In the detection of clarity, clarity
For 71% (T680, %), the clarity of the Fragrant fruit wine substantially less than prepared in the method for 6~embodiment of embodiment 10, embodiment 6
The clarity of the Fragrant fruit wine prepared in the method for~embodiment 10 is in 92% (T680, %), the above.
The stability experiment of the Fragrant fruit wine of experimental example 11：
On December 26th, 2015, sample is allocated according to the method for the embodiment of the present invention 6, 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 Fragrant fruit wine for preparing of the present invention in normal temperature and refrigerated condition stability inferior
Good, condition is relatively stable under illumination, and wine body clarifies bright, mouthfeel coordinated balance, and typicalness is good.
The quality testing of experimental example 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：Respectively passion fruit is prepared according to the method for 6~embodiment of embodiment 10,1~comparative example of comparative example 4
Wine sample, 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, aspergillus flavus few according to the Fragrant fruit wine sulfur dioxide residual quantity for preparing of the present invention
Plain B content and lead content are 0, significantly larger than standard requirement of the country to fermented wine, Standard：Free sulur dioxide should≤
50mg/L。
2nd, composition detection：Respectively passion fruit is prepared according to the method for 6~embodiment of embodiment 10,1~comparative example of comparative example 4
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 Fragrant fruit wine clarity for preparing of the present invention is high, fusel oil and volatile acid
Content is low, and the active ingredient in passion fruit completely retains, and the Fragrant fruit wine prepared gives off a strong fragrance, and mouthfeel is full, elegant fragrance
Pure and fresh not stimulate, 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：Fragrant fruit wine prepared by the present invention meets microorganism detection index.
The contrast experiment of the Fragrant fruit wine of experimental example 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 contrast results of sensory evaluation of Fragrant fruit wine
Conclusion：Table 5 test result indicates that, according to the Fragrant fruit wine color and luster for preparing of the present invention is good, clarification is bright；Fragrance is harmonious
Pure, it is typical that the smell of fruits is very sweet, graceful pure and fresh；Wine body is complete, soft, happy coordination.Significant effect on sense organ be better than according to
Fragrant fruit wine prepared by comparative example 1 and the conventional method of comparative example 2.
The effect experiment 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 | 497±51 |
| 6 groups of embodiment | 10 | 328±59* |
| 7 groups of embodiment | 10 | 341±56* |
| 8 groups of embodiment | 10 | 352±42* |
| 9 groups of embodiment | 10 | 336±46* |
| 10 groups of embodiment | 10 | 379±41* |
| 1 group of comparative example | 10 | 419±66 |
| 2 groups of comparative example | 10 | 443±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 | 25* |
| 7 groups of embodiment | 10 | 22* |
| 8 groups of embodiment | 10 | 19* |
| 9 groups of embodiment | 10 | 20* |
| 10 groups of embodiment | 10 | 16* |
| 1 group of comparative example | 10 | 11 |
| 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 Fragrant fruit wine of the present invention has tranquilizing effect, and effect is better than existing
There is technology.
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 (11)
1. a kind of Fragrant fruit wine, it is characterised in that the Fragrant fruit wine is with passion fruit former wine, white wine, spirulina, wild jujube
Benevolence, lotus seeds, Poria cocos, red date as raw materials, and fructose syrup and white granulated sugar are equipped with as blender, it is aided with appropriate auxiliary material, through such as
Lower section method is prepared：
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. enzymolysis, composition adjustment：Pectase is added in Passion Fruit Juice, is digested at room temperature, sulfur dioxide is added, uses white sand
Sugared sugar addition, Passion Fruit Juice is obtained, it is standby；
S3. ferment：Saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, is entered after being stored at room temperature 5~20min
Tank is fermented, and 10~20 DEG C of fermentations, when the sugar content of zymotic fluid reaches 0.5~4g/L, fermentation ends are cooled to after playing ferment；
S4. tank switching separation, clarification, ageing：After step S3 fermentation ends, carry out tank switching and be separated off sediment, zymotic fluid is clear
Clear processing, takes supernatant ageing, produces passion fruit former wine, standby；
S5. membrane filtration is allocated：The passion fruit former wine obtained by step S4 is taken to be mixed with white wine, addition spirulina, spina date seed, lotus
Son, Poria cocos, jujube, sugar addition, acidity are filling after two-stage membrane filtration, produce Fragrant fruit wine of the present invention.
2. Fragrant fruit wine according to claim 1, it is characterised in that in step S2, the addition of the pectase is 60
~180ppm, the concentration for controlling sulfur dioxide in the Passion Fruit Juice is 30~80ppm, and the Passion Fruit Juice is after sugar addition
Pol value be 150~300 g/L；
Preferably, the addition of the pectase is 80~120ppm；
Preferably, the concentration for controlling sulfur dioxide in the Passion Fruit Juice is 40~60ppm；
Preferably, pol value of the Passion Fruit Juice after sugar addition is 180~220g/L.
3. Fragrant fruit wine according to claim 1, it is characterised in that in step S3, the saccharomyces cerevisiae activating solution adds
Dosage is 100~300mg/L；
Preferably, the addition of the saccharomyces cerevisiae activating solution is 180~240mg/L.
4. Fragrant fruit wine according to claim 1, it is characterised in that in step S3, below the saccharomyces cerevisiae activating solution
The method of stating is made：
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.
5. Fragrant fruit wine according to claim 1, it is characterised in that in step S3, the fermentation temperature is 14~18 DEG C,
Preferably, the fermentation temperature is 16 DEG C.
6. Fragrant fruit wine according to claim 1, it is characterised in that in step S4, the clarifying treatment uses SS1000
Type link-suspended basket centrifuge centrifuges, 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.
7. passion fruit according to claim 1, it is characterised in that in step S4, the temperature of the ageing is 2~10 DEG C,
The time of ageing is 3~9 months.
8. Fragrant fruit wine according to claim 1, it is characterised in that in step S5, the passion fruit former wine and white grape
The pol of liquor mixture is allocated using fructose syrup with white granulated sugar, and acidity is allocated using carbonate；The passion fruit after allotment
The pol value of wine is 60~110g/L, and acidity value is 4 ~ 7g/L；
Preferably, the carbonate is calcium carbonate；
Preferably, the pol value of the Fragrant fruit wine is 100g/L after allotment, and acidity value is 5.5~6.5g/L；
Preferably, the alcoholic strength of the white wine is 11%vol, pol 4g/L；
Preferably, the white grape that the white wine is produced using Xinjiang makes white wine.
9. the Fragrant fruit wine according to claim 1 or 8, it is characterised in that in the component of the Fragrant fruit wine, blender fruit
It is 3 that glucose, which is starched with the mass ratio of white granulated sugar,:1~1:3, the gross mass of the blender fructose syrup and white granulated sugar is 60~110
G/L, wherein g/L, represent per the mass number containing fructose syrup and white granulated sugar in 1L Fragrant fruit wines；
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 100 g/L, wherein g/L, represent per the mass number containing fructose syrup and white granulated sugar in 1L Fragrant fruit wines.
10. according to the Fragrant fruit wine described in any one of claim 1~9, it is characterised in that in the component of the Fragrant fruit wine,
Passion fruit former wine and the volume ratio of white wine are 1:9~4:6, the spirulina, spina date seed, lotus seeds, Poria cocos, jujube are fragrant by hundred
0.01%~0.05% addition of fruit former wine and white wine gross mass, wherein spirulina, spina date seed, lotus seeds, Poria cocos, 5 kinds of jujube
The compatibility of medicinal material is with reference to this area routine proportion compatibility；
Preferably, in the component of the Fragrant fruit wine, the volume ratio of passion fruit former wine and white wine is 2:8, the spirulina,
Spina date seed, lotus seeds, Poria cocos, jujube add by the 0.02% of passion fruit former wine and white wine gross mass, wherein spirulina, wild jujube
Benevolence, lotus seeds, Poria cocos, the proportion compatibility of 5 kinds of medicinal materials of jujube respectively account for 20%.
11. the answering in the health products or beverage for preparing tranquilizing and allaying excitement of the Fragrant fruit wine described in claim 1 ~ 10 any one
With.
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| 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 |
| CN103725575A (en) * | 2014-01-22 | 2014-04-16 | 雷正新 | Bagged preparation of health care wine and preparation method thereof |
| CN104531446A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Mixed fruit wine and brewing process thereof |
-
2016
- 2016-09-21 CN CN201610840542.9A patent/CN107841405A/en active Pending
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| 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 |
| CN103725575A (en) * | 2014-01-22 | 2014-04-16 | 雷正新 | Bagged preparation of health care wine and preparation method thereof |
| CN104531446A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Mixed fruit wine and brewing process thereof |
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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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