CN107858239A - A kind of date-wolfberry fruit Radix Codonopsis wine preparing process - Google Patents
A kind of date-wolfberry fruit Radix Codonopsis wine preparing process Download PDFInfo
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- CN107858239A CN107858239A CN201711399306.9A CN201711399306A CN107858239A CN 107858239 A CN107858239 A CN 107858239A CN 201711399306 A CN201711399306 A CN 201711399306A CN 107858239 A CN107858239 A CN 107858239A
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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
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Abstract
The present invention relates to a kind of date-wolfberry fruit Radix Codonopsis wine preparing process, using jujube, matrimony vine, Radix Codonopsis as primary raw material, processing step includes pretreatment of raw material, the preparation of date-wolfberry fruit Radix Codonopsis magma, alcoholic fermentation, squeeze and filter, ageing after-ripening, hook tune, essence filtering, filling sterilization.The date-wolfberry fruit Radix Codonopsis wine come out using the technique productions of the present invention is had the unique taste, and sweet and sour taste, fragrance are tempting, suitable for people of all ages, have good health-care efficacy.
Description
Technical field
The present invention relates to a kind of preparation method of health liquor, and in particular to a kind of date-wolfberry fruit Radix Codonopsis wine preparing process.
Background technology
Jujube can be eaten also can be medicinal, and modern pharmacological research is found, jujube contains more protein, amino acid, sugar
Class, organic acid, vitamin A, B2, C, P etc., and contain microelements of calcium, phosphorus, potassium, iron, magnesium, aluminium and substantial amounts of CAMP
Deng.It is warm-natured, sweet.With invigorate the spleen and benefit qi, blood-enriching tranquillizing, born fluid, removing toxic substances liver protection, anticancer, reduce cholesterol, softening blood vessel
And other effects.Saying for " three jujubes on the one, alive for evermore " is known as, is referred to as " natural complex ".The kind of jujube is more, and about 30
More than kind.Mainly originate in the ground such as Shaanxi, Shanxi, Ningxia, Xinjiang, resource very abundant.
Matrimony vine, containing the chemical compositions such as alkaloids, lactone, glycopeptide class, amino acids and more than 86 kind macroelements and
Trace element.《Sheng Nong's herbal classic》Middle to be classified as top grade, successive dynasties physician thinks matrimony vine " sweet, sour, flat ", has nourishing liver
Kidney, enrich blood, moistening lung, strong muscles and bones, improving eyesight and other effects.
Radix Codonopsis, Campanulaceae Codonopsis, herbaceos perennial, there is milk.Place of production north of China height above sea level 1560-3100 rice
In mountain region woods side and shrubbery.Radix Codonopsis is the conventional traditional tonic of China, and the Radix Codonopsis that ancient times are produced using Shanxi Shangdang area is upper
Product, there is the effect of tonifying middle-Jiao and Qi, strengthening spleen and tonifying lung.Radix Codonopsis has strengthen immunity, expansion blood vessel, decompression, improvement microcirculation, enhancing
Hematopoiesis function etc. acts on.In addition leucocyte caused by chemotherapy radiotherapy is declined has castering action.
The present invention, using biofermentation technique, develops date-wolfberry fruit wine using the nutritional ingredient in jujube, matrimony vine, Radix Codonopsis
Health beverages, the research and development of this drink meet the theory that modern people pursue " health, health care, health ", have complied with development trend mesh
Before.
The content of the invention
A kind of in good taste the present invention solves the technical problem of providing, nutritive value is high, has fine health-care effect
Date-wolfberry fruit Radix Codonopsis wine compound method.
In order to solve the above technical problems, one aspect of the present invention is：
A kind of date-wolfberry fruit Radix Codonopsis wine preparing process is provided, processing step includes：
(1) pretreatment of raw material：
Choose high-quality jujube raw material to be cleaned with circulating water, jujube stoning, be put into pot steam it is soft, by steam it is soft after jujube with roasting
Case carries out high temperature baking, and the jujube after baking is put into 50 degree of edible alcohols and soaked more than 3 months in closed container, is prepared into
Blending wine is standby；The high temperature baked temperature is 80-120 DEG C, time 4-10min；The edible alcohol dosage is jujube weight
4 times；
High-quality Radix Codonopsis raw material is chosen, grinder is put into and is ground crushing, the Radix Codonopsis after crushing is standby；
(2) prepared by date-wolfberry fruit Radix Codonopsis magma：
The 20-30 DEG C of hot-water soak containing 0.8% sodium bicarbonate of jujube after baking, pulls out and drains, and adds jujube weight 5
Matrimony vine after pure water again and cleaning, the matrimony vine dosage are the 5% of jujube weight, add crush standby Radix Codonopsis again,
Then high temperature boiling, beater slurrying, complex enzyme zymohydrolysis, 80-85 DEG C of sterilization, cooling, adjustment solid content are 18-22%,
Date-wolfberry fruit magma is made；
85-92 DEG C of the high temperature boiling temperature, time 60-90min；The compound enzyme dosage is 80-150mL/t, described
Complex enzyme presses 3 by pectase and cellulase:1 mass ratio forms；
(3) alcoholic fermentation
Above-mentioned date-wolfberry fruit Radix Codonopsis magma is subjected to alcoholic fermentation, yeast-inoculated using Angel grape wine with active dry yeast
Measure as 0.2-0.3%, fermentation time 7 days, first 3 days 25-30 DEG C of fermentation temperatures of control, latter 4 days 20-24 DEG C of fermentation temperatures of control,
Alcoholic strength reaches 10.13%, and alcoholic fermented liquor is made；
(4) squeeze and filter
Alcoholic fermented liquor after fermentation is obtained into date-wolfberry fruit Radix Codonopsis former wine using plate and frame filter press press filtration；
(5) ageing after-ripening
Date-wolfberry fruit Radix Codonopsis former wine is transferred to ageing tank, alcoholic strength is adjusted to 16 by the blending wine prepared with step (1)
Degree, after-ripening ageing more than 3 months；
(6) hook tune
2 parts of FOSs, 2 parts of citric acids, 1 part of malic acid, 0.1 portion of food are added in 60 parts of date-wolfberry fruit Radix Codonopsis former wines
Stabilizer carries out hook tune, is eventually adding pure water and alcoholic strength is adjusted into 12%；The food stabilizer is by sodium alginate, konjaku
Glue, guar gum, Arabic gum press 2:1:1:1 mass ratio forms；
(7) essence filtering
Using 5 μm of accurate film filter filterings, date-wolfberry fruit Radix Codonopsis wine is made；
(8) filling sterilization
Water dip sterilization after date-wolfberry fruit Radix Codonopsis wine is filling, 80-85 DEG C of brew temperatures, time 20-30min, finished product.
45-50 DEG C of the hydrolysis temperature, time 2h.
The cooling is to be cooled to 26-29 DEG C using plate type heat exchanger.
The beater mashing is divided into multiple tracks mashing, and first of mashing mesh aperture is 9mm, and second is beaten mesh aperture
For 7mm, the 3rd mashing mesh aperture is 5mm, and the 4th mashing mesh aperture is 3mm.
The beneficial effects of the invention are as follows：
It 1. the present invention carries out high temperature baking to jujube, can shrink fructus corni fine fisssure, jujube meat, and assign finished product uniqueness
Jujube fragrance.The temperature of baking is too high, overlong time, and jujube can be made to occur being charred taste；Baked temperature is too low, and the time is too short, can not
Jujube fragrance is set fully to be volatilized.The present invention by testing repeatedly, it is determined that 100-11O DEG C of temperature, time 5-8min baking
Parameter.
2. the present invention combines later stage ageing after-ripening using jujube immersion blending wine, it can make that wine body jujube fragrance is full, and mouthfeel is more
Alcohol and.
3. the present invention uses alkalescence hot-water soak jujube, the bitter taste that fructus corni is brought to product can remove.
4. the date-wolfberry fruit of the present invention passes through pectase and cellulase complex enzyme zymohydrolysis, the pectin in pulp and fruit are decomposed
Fibre composition in skin, facilitate later stage press filtration, improve product yield, while the nutrition for effectively improving date-wolfberry fruit slurry is formed,
Have additional nutrients composition, abundant nutrition value, and is advantageous to the fermentation of saccharomycete, reduces the generation of methanol.
5. the present invention uses the full pulp liquid-state fermentation technology of date-wolfberry fruit Radix Codonopsis, product is full mellow, and current Chinese data wine
Typically all use fermentation of clear juice.The present invention is fermented using two sections of Low-temperature yeasts, can effectively control the generation of fusel.
6. the date-wolfberry fruit wine of the present invention carries out stabilization using micro complex food stabilizer, compound stabilizer uses, energy
The stability characteristic (quality) of every kind of stabilizer is played, product can be made to occur without precipitation, muddy, long shelf-life for a long time.The present invention uses
Blending wine hook tune, make date-wolfberry fruit wine jujube fragrance more strong mellow.
7. it is tempting, suitable for people of all ages to come out date-wolfberry fruit wine sweet and sour taste, fragrance using the technique productions of the present invention.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
The embodiment of the present invention includes：
Embodiment 1
(1) pretreatment of raw material：
Choose high-quality jujube raw material to be cleaned with circulating water, be enucleated, then with 100 DEG C of baking 5min of baking box；After baking
Jujube is soaked more than 3 months with 60 degree of edible alcohols of 4 times of jujube weight in closed container, and it is standby to be prepared into blending wine；
High-quality Radix Codonopsis raw material is chosen, grinder is put into and is ground crushing, the Radix Codonopsis after crushing is standby；
(2) prepared by date-wolfberry fruit Radix Codonopsis magma：
The 30 DEG C of hot-water soaks containing 0.5% sodium bicarbonate of jujube after baking, pull out and drain, and add 5 times of jujube weight
Pure water and cleaning after matrimony vine, the matrimony vine dosage be jujube weight 5%, 60min is then cooked at 85 DEG C, be beaten
Machine multiple tracks is beaten, and first of mashing mesh aperture is 9mm, and second mashing mesh aperture is 7mm, and the 3rd is beaten mesh aperture
For 5mm, the 4th mashing mesh aperture is 3mm, and with 80mL/t complex enzyme zymohydrolysis, (complex enzyme presses 3 by pectase and cellulase:
1 mass ratio forms), 2h is digested at 45 DEG C, 80 DEG C of sterilizations, 26 DEG C is cooled to using plate type heat exchanger, adjusts solid content
For 19%, date-wolfberry fruit magma is made；
(3) alcoholic fermentation
Above-mentioned date-wolfberry fruit magma is subjected to alcoholic fermentation using Angel grape wine with active dry yeast, yeast-inoculated amount is
0.2%, fermentation time 7 days, first 3 days 26 DEG C of fermentation temperatures of control, latter 4 days 20 DEG C of fermentation temperatures of control, alcoholic strength reaches 10%,
Alcoholic fermented liquor is made；
(4) squeeze and filter
Alcoholic fermented liquor after fermentation is obtained into date-wolfberry fruit former wine using plate and frame filter press press filtration；
(5) ageing after-ripening
Date-wolfberry fruit former wine is transferred to ageing tank, alcoholic strength is adjusted to 16 degree by the blending wine prepared with step (1), after
Ripe ageing more than 3 months；
(6) hook tune
2 parts of FOSs, 2 parts of citric acids, 1 part of malic acid, 0.1 part of food stabilization are added in 60 parts of date-wolfberry fruit former wines
Agent carries out hook tune, is eventually adding pure water and alcoholic strength is adjusted into 12%；The food stabilizer by sodium alginate, konjac glucomannan,
Guar gum, Arabic gum press 2:1:1:1 mass ratio forms；
(7) essence filtering
Using 5 μm of accurate film filter filterings, date-wolfberry fruit wine is made；
(8) filling sterilization
Water dip sterilization after date-wolfberry fruit wine is filling, 85 DEG C, time 20mmin of brew temperatures, finished product.
Embodiment 2
(1) pretreatment of raw material：
Choose high-quality jujube raw material to be cleaned with circulating water, be enucleated, then with 110 DEG C of baking 8min of baking box；After baking
Jujube is soaked more than 3 months with 60 degree of edible alcohols of 4 times of jujube weight in closed container, and it is standby to be prepared into blending wine；
(2) prepared by date-wolfberry fruit magma：
The O DEG C of hot-water soak containing 0.5% sodium bicarbonate of jujube after baking, pulls out and drains, and adds 5 times of jujube weight
Matrimony vine after pure water and cleaning, the matrimony vine dosage are the 5% of jujube weight, and 90min, beater are then cooked at 92 DEG C
Multiple tracks is beaten, and first of mashing mesh aperture is 9mm, and second mashing mesh aperture is 7mm, and the 3rd mashing mesh aperture is
5mm, the 4th mashing mesh aperture is 3mm, and with 150mL/t complex enzyme zymohydrolysis, (complex enzyme presses 3 by pectase and cellulase:1
Mass ratio forms), 2h is digested at 45 DEG C, 80 DEG C of sterilizations, is cooled to 29 DEG C using plate type heat exchanger, adjustment solid content is
22%, date-wolfberry fruit magma is made；
(3) alcoholic fermentation
Above-mentioned date-wolfberry fruit magma is subjected to alcoholic fermentation using Angel grape wine with active dry yeast, yeast-inoculated amount is
0.3%, fermentation time 7 days, first 3 days 26 DEG C of fermentation temperatures of control, latter 4 days 22 DEG C of fermentation temperatures of control, alcoholic strength reaches 12%,
Alcoholic fermented liquor is made；
(4) squeeze and filter
Alcohol fermentation liquid after fermentation is obtained into date-wolfberry fruit former wine using plate and frame filter press press filtration；
(5) ageing after-ripening
Date-wolfberry fruit former wine is transferred to ageing tank, alcoholic strength is adjusted to 16 degree by the blending wine prepared with step (1), after
Ripe ageing more than 3 months；
(6) hook tune
2 parts of FOSs, 2 parts of citric acids, 1 part of malic acid, 0.1 part of food stabilization are added in 60 parts of date-wolfberry fruit former wines
Agent carries out hook tune, is eventually adding pure water and alcoholic strength is adjusted into 12%；The food stabilizer by sodium alginate, konjac glucomannan,
Guar gum, Arabic gum press 2:1:1:1 mass ratio forms；
(7) essence filtering
Using 5 μm of accurate film filter filterings, date-wolfberry fruit wine is made；
(8) filling sterilization
Water dip sterilization after date-wolfberry fruit wine is filling, 90 DEG C, time 30min of brew temperatures, finished product.
Claims (4)
1. a kind of date-wolfberry fruit Radix Codonopsis wine preparing process, it is characterised in that processing step includes：
(1) pretreatment of raw material：
Choose high-quality jujube raw material to be cleaned with circulating water, jujube stoning, be put into pot steam it is soft, by steam it is soft after jujube entered with baking box
Row high temperature is baked, and the jujube after baking is put into 50 degree of edible alcohols and soaked more than 3 months in closed container, is prepared into blending
Wine is standby；The high temperature baked temperature is 80-120 DEG C, time 4-10min；The edible alcohol dosage is the 4 of jujube weight
Times；
High-quality Radix Codonopsis raw material is chosen, grinder is put into and is ground crushing, the Radix Codonopsis after crushing is standby；
(2) prepared by date-wolfberry fruit Radix Codonopsis magma：
The 20-30 DEG C of hot-water soak containing 0.8% sodium bicarbonate of jujube after baking, pulls out and drains, and adds 5 times of jujube weight
Matrimony vine after pure water and cleaning, the matrimony vine dosage are the 5% of jujube weight, add crush standby Radix Codonopsis again, then
High temperature boiling, beater slurrying, complex enzyme zymohydrolysis, 80-85 DEG C of sterilization, cooling, adjustment solid content are 18-22%, are made
Date-wolfberry fruit magma；
85-92 DEG C of the high temperature boiling temperature, time 60-90min；The compound enzyme dosage is 80-150mL/t, described compound
Enzyme presses 3 by pectase and cellulase:1 mass ratio forms；
(3) alcoholic fermentation
Above-mentioned date-wolfberry fruit Radix Codonopsis magma is subjected to alcoholic fermentation using Angel grape wine with active dry yeast, yeast-inoculated amount is
0.2-0.3%, fermentation time 7 days, first 3 days 25-30 DEG C of fermentation temperatures of control, latter 4 days 20-24 DEG C of fermentation temperatures of control, alcohol
Degree reaches 10.13%, and alcoholic fermented liquor is made；
(4) squeeze and filter
Alcoholic fermented liquor after fermentation is obtained into date-wolfberry fruit Radix Codonopsis former wine using plate and frame filter press press filtration；
(5) ageing after-ripening
Date-wolfberry fruit Radix Codonopsis former wine is transferred to ageing tank, alcoholic strength is adjusted to 16 degree by the blending wine prepared with step (1), after
Ripe ageing more than 3 months；
(6) hook tune
2 parts of FOSs, 2 parts of citric acids, 1 part of malic acid, 0.1 part of food stabilization are added in 60 parts of date-wolfberry fruit Radix Codonopsis former wines
Agent carries out hook tune, is eventually adding pure water and alcoholic strength is adjusted into 12%；The food stabilizer by sodium alginate, konjac glucomannan,
Guar gum, Arabic gum press 2:1:1:1 mass ratio forms；
(7) essence filtering
Using 5 μm of accurate film filter filterings, date-wolfberry fruit Radix Codonopsis wine is made；
(8) filling sterilization
Water dip sterilization after date-wolfberry fruit Radix Codonopsis wine is filling, 80-85 DEG C of brew temperatures, time 20-30min, finished product.
A kind of 2. date-wolfberry fruit Radix Codonopsis wine preparing process according to claim 1, it is characterised in that the hydrolysis temperature 45-50
DEG C, time 2h.
3. a kind of date-wolfberry fruit Radix Codonopsis wine preparing process according to claim 1, it is characterised in that the cooling is to use plate
Formula heat exchanger is cooled to 26-29 DEG C.
A kind of 4. date-wolfberry fruit Radix Codonopsis wine preparing process according to claim 1, it is characterised in that the beater mashing point
It is beaten for multiple tracks, first of mashing mesh aperture is 9mm, and second mashing mesh aperture is 7mm, and the 3rd is beaten mesh aperture
For 5mm, the 4th mashing mesh aperture is 3mm.
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| CN201711399306.9A CN107858239A (en) | 2017-12-22 | 2017-12-22 | A kind of date-wolfberry fruit Radix Codonopsis wine preparing process |
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| CN201711399306.9A CN107858239A (en) | 2017-12-22 | 2017-12-22 | A kind of date-wolfberry fruit Radix Codonopsis wine preparing process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841485A (en) * | 2021-02-03 | 2021-05-28 | 宁夏红枸杞产业有限公司 | Medlar nutrient solution and preparation method thereof |
-
2017
- 2017-12-22 CN CN201711399306.9A patent/CN107858239A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841485A (en) * | 2021-02-03 | 2021-05-28 | 宁夏红枸杞产业有限公司 | Medlar nutrient solution and preparation method thereof |
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Application publication date: 20180330 |