CN107988019A - A kind of brewing method of horse man shaddock wine - Google Patents
A kind of brewing method of horse man shaddock wine Download PDFInfo
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- CN107988019A CN107988019A CN201810070628.7A CN201810070628A CN107988019A CN 107988019 A CN107988019 A CN 107988019A CN 201810070628 A CN201810070628 A CN 201810070628A CN 107988019 A CN107988019 A CN 107988019A
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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
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
-
- 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)
- A61K36/42—Cucurbitaceae (Cucumber 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)
- A61K36/44—Ebenaceae (Ebony family), e.g. persimmon
-
- 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)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
-
- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
-
- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/889—Arecaceae, Palmae or Palmaceae (Palm family), e.g. date or coconut palm or palmetto
-
- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
Abstract
The present invention provides a kind of brewing method of horse man shaddock wine, innovation adds the herb extract made of plurality of Chinese in the fermentation process of grapefruit juice, the content of the higher alcohol such as 2 methylpropanols has declined in obtained wine liquid of fermenting, make shaddock wine drink after not top, and the new aromatic substance such as leaf-alcohol, hexanol is generated, enhance soft sense and the dewy freshes of shaddock wine.In addition, we by continuously adding suitable herb extract before ageing, can shorten digestion time, production efficiency is improved.Advantages of the present invention：2 methylpropanol equal sizes reduce in the shaddock wine liquid obtained after fermentation, upper first-class adverse consequences after drinking will not be produced, and the content of material such as hexanol, leaf-alcohol increased, there are large effect and improvement to shaddock wine aroma, soft sense and the dewy freshes of shaddock wine can be strengthened.Total ester, total acid and sugar-free extract content's index after shaddock wine prepared by the present invention is aged 1 year in wine are superior to the natural aging shaddock wine of 1 year.
Description
Technical field
The present invention relates to a kind of brewing method of fruit wine, more particularly to a kind of brewing method of horse man shaddock wine.
Background technology
" horse man shaddock " refers to the local speciality fruit for originating in Jiangxi Province Guangfeng County great Nan towns, is a kind of erythrocyte growth model,
Because its elite stand is located at, great Nan Zhen Gu villages Ma Jia natural villages are therefore named to be said " horse man shaddock ".At present, horse family shaddock mainly based on eating raw, with
Being continuously increased for yield, marketing problem has substantially restricted the further of shaddock industry and expanded development.To solve the above problems, section
Grind personnel and substantial amounts of trial has been done in terms of the converted products such as shaddock fruit juice, jam, can, fruit vinegar, preserved fruit, preserved fruit and fruit wine.
In recent years, with concern of the China to Food Security, a part of grain wine brewing is progressively substituted increasingly using fruit wine brewing
It is taken seriously.Compared with other fruit, contain higher sugar in horse man shaddock pulp, be very suitable for making wine.Made using horse man shaddock
Wine, can not only realize large-scale developing and utilizing for shaddock, improve the practical efficiency of horse man shaddock, promote rural area and mountain area economy
Development, and the effectively battalion of pharmaceutical component and fruit wine itself such as flavone compound and organic acid that shaddock contains in itself can be made
Foster health value is combined.
New wine after shaddock fermentation is muddy, and color and luster is dim, pungent highly seasoned, should not drink, and to pass through the long period
After storage and appropriate process, the change of series of physicochemical and biochemistry occurs during storage, just vinosity can be made to reach clear
Clear transparent, bright in colour, alcohol and fragrance, this process are known as hotel catering or aging.Natural aging is slow, generally require 1 year,
Several years even many decades.This not only occupies substantial amounts of workshop and machine, has overstock substantial amounts of fund.Meanwhile in long-term storage
During depositing, the volatilizing loss of fruit wine will necessarily be caused, has seriously affected the turnover of production capital, cost is higher, is not suitable with existing
The requirement of generationization economic development.Existing artificial aging technology mainly have high frequency, ultrasonic wave, magnetic field, high-voltage electrostatic field, it is infrared,
Microwave, X-ray, laser etc., these methods it is more or less there are the shortcomings of of high cost, high to equipment requirement, technique is unstable.
In shaddock wine, suitable higher alcohol makes the fragranced of wine denseer, hears with that can form high-carbon acid esters after acids esterification
It is fragrant more comfortable, but when its too high levels, may be such that easily occur the symptoms such as the congested, headache of nervous system after shaddock wine is drunk,
So as to reduce the comfort for drinking shaddock wine.
The content of the invention
It is an object of the invention to provide a kind of brewing method of horse man shaddock wine, the obtained horse man advanced alcohol content phase of shaddock wine
To relatively low, top is not easy after drinking, and digestion time shortens, it is good in economic efficiency.
The technical solution adopted by the present invention is：
A kind of brewing method of horse man shaddock wine, comprises the following steps：
(1) choose without rotten, pest and disease damage, the big thin skin of fruit, the fresh fruit of meat thickness, shaddock valve, shaddock valve are obtained after peeling
Through broken, remove seed, squeeze the juice, filter after obtain grapefruit juice；
(2) K is added into grapefruit juice2S2O5, make the SO in grapefruit juice2Mass concentration reaches 60mg/L, adds white granulated sugar tune
Whole grapefruit juice pol is 22%, is adjusted the pH of grapefruit juice to 4.0 with citric acid, active dry yeast and grass after addition is activated
This extract, the additive amount of active dry yeast is 62mg/100mL, and the additive amount of herb extract is 1-3g/100mL, control hair
Ferment temperature is 28 DEG C, and after the 15d that ferments, shaddock wine alcohol by volume fraction terminates fermentation, wine liquid and pomace are divided up to 13%
From acquisition wine liquid；
(3) herb extract is added again into wine liquid, the additive amount of herb extract is 0.1-0.5g/100mL, stirring
Load wine storing jar after uniformly, seal ageing 0.1-3 at room temperature, obtain shaddock wine former wine, added into shaddock wine former wine
The beta-cyclodextrin of 0.13% (m/m) carries out de- suffering reason 4h；
(4) after the shaddock wine former wine after de- hardship is clarified or filtered, bottling, sealing, sterilization, obtain horse shaddock wine.
The activation method of the active dry yeast is：It is 5% (m/m) to weigh 1g active dry yeasts and add to 20mL sugar contents
Glucose water in, stir evenly after 38 DEG C keep the temperature 30min, be cooled to 28 DEG C, up to activate after active dry yeast.
The herb extract includes the raw material of following weight parts：10-20 parts of capsicum leaf, 25-30 parts of cucumber leaf, calyx and receptacle of a persimmon 5-
10 parts, 5-10 parts of leek seed, 3-6 parts of Akebia Fruit, 0.5-1 parts of fortune windmillpalm root, 5-10 parts of pubescent blumea herb, 1-5 parts of mountain Shen leaves；
The preparation method of the herb extract is：
(1) fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves soak 1-2h, mistake with the sucrose solution that mass fraction is 2.5-4.5%
Filter, fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves are rinsed 3-4 times with clear water again；
(2) capsicum leaf, cucumber leaf, the calyx and receptacle of a persimmon, leek seed, Akebia Fruit with the water of 10-12 times of its gross weight in 80-90 DEG C of extraction
2-3h, then heats to 100 DEG C, continues 100 DEG C of decoction 30-40min, filtering, obtains filtrate a；
(3) fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves are added in filtrate a, soaks 5-7d, filtering, obtains filtrate b, filtrate b is dense
Contracting drying, obtains pulverulent solids, you can.
Capsicum leaf is the leaf of solanaceae plant pepper, and China's most area has cultivation, and active with subsiding a swelling, desinsection is antipruritic
The effect of, it is usually used in oedema, stubborn dermatitis, scabies, pernio, carbuncle swells.
Cucumber leaf is the blade of cucurbitaceous plant cucumber, and summer, autumn harvesting, are dried or using fresh herb, and taste is bitter, are had clear
Heat, Li Shui, dehumidifying, laxation, analgesia and other effects, are mainly used for traditional Chinese medical science folk prescription treatment baby diarrhea and dysentery.
The calyx and receptacle of a persimmon is the drying place calyx of Ebenaceae plant persimmon, and when winter fruit maturation picks, and is collected when edible, cleans, dries,
Have effects that to drop check oh.
Leek seed lacks for liver kidney, the impotence caused by decline of kidney-YANG, soreness and weakness of waist and knees pain.Leek seed has filling liver kidney, warms up
Waist and knee, the function of invigorating kidney yang.
The drying almost ripe fruit of Akebia Fruit plants of Lardizabalaceae akebi, threeleaf akebia or akebia trifoliata varaustralis.Summer, two season of autumn fruit it is green
Harvested when yellow, dry or be cut into sheet and dry, can also put and be dried after slightly being scalded in boiling water, there is dispersing stagnated hepatoqi, promoting blood circulation and stopping pain, dissipates
The effect of knot, diuresis.
Fortune windmillpalm root is the root of babassu palm, and whole year can adopt, and has hemostasis, clearing damp, detumescence, removing toxic substances and other effects.
Pubescent blumea herb is the herb of feverfew pubescence Blumea balsamifera, is distributed in south China, southwest and Zhejiang, Jiangxi, Taiwan, lake
The ground such as south, have the effect of removing heat from the lung to relieve cough, removing toxic substances analgesic, are usually used in lung heat cough and asthma, infantile malnutrition, headache, pleurisy, oral cavity
Inflammation, mastitis.
Mountain Shen leaves are the leaf of myrtle hill gooseberry, and whole year can adopt, and can treat headache, rush down dysentery, infantile malnutrition due to digestive disturbances or intestinalparasites, wound go out
The diseases such as blood, sore scabies.
What the present invention innovated adds the herb extract made of plurality of Chinese in the fermentation process of grapefruit juice, ferments
To wine liquid in the content of the higher alcohol such as 2- methylpropanols declined, make shaddock wine drink after not top, and generate leaf-alcohol,
The new aromatic substance such as hexanol, enhances soft sense and the dewy freshes of shaddock wine.In addition, we before ageing by continuing
Suitable herb extract is added, digestion time can be shortened, improves production efficiency.
It was found that only all adding herb extract in fermentation process and traditional aging process, just reach shortening digestion time
Effect.If simply all adding herb extract in traditional aging process, fermentation process is added without herb extract, can not play
The effect of promoting ageing.
The advantage of the invention is that：2- methylpropanols, 3- methyl butanols content reduce in the shaddock wine liquid obtained after fermentation,
Upper first-class adverse consequences, and the content of material such as hexanol, leaf-alcohol increased, and have to shaddock wine aroma larger after drinking will not be produced
Influence and improve, soft sense and the dewy freshes of shaddock wine can be strengthened.It is total in wine after shaddock wine prepared by the present invention is aged 1 year
Ester, total acid and sugar-free extract content's index are superior to the natural aging shaddock wine of 1 year.
Embodiment
Embodiment 1：A kind of brewing method of horse man shaddock wine, comprises the following steps：
(1) choose without rotten, pest and disease damage, the big thin skin of fruit, the fresh fruit of meat thickness, shaddock valve, shaddock valve are obtained after peeling
Through broken, remove seed, squeeze the juice, filter after obtain grapefruit juice；
(2) K is added into grapefruit juice2S2O5, make the SO in grapefruit juice2Mass concentration reaches 60mg/L, adds white granulated sugar tune
Whole grapefruit juice pol is 22%, is adjusted the pH of grapefruit juice to 4.0 with citric acid, active dry yeast and grass after addition is activated
This extract, the additive amount of active dry yeast is 62mg/100mL, and the additive amount of herb extract is 2g/100mL, control fermentation
Temperature is 28 DEG C, and after the 15d that ferments, shaddock wine alcohol by volume fraction terminates fermentation, wine liquid and pomace are divided up to 13%
From acquisition wine liquid；
(3) herb extract is added again into wine liquid, the additive amount of herb extract is 0.3g/100mL, is stirred evenly
After load wine storing jar, seal ageing 1 year at room temperature, obtain shaddock wine former wine, 0.13% (m/m) is added into shaddock wine former wine
Beta-cyclodextrin carry out de- suffering reason 4h；
(4) after the shaddock wine former wine after de- hardship is clarified or filtered, bottling, sealing, sterilization, obtain horse shaddock wine.
The activation method of the active dry yeast is：It is 5% (m/m) to weigh 1g active dry yeasts and add to 20mL sugar contents
Glucose water in, stir evenly after 38 DEG C keep the temperature 30min, be cooled to 28 DEG C, up to activate after active dry yeast.
The herb extract includes the raw material of following weight parts：15 parts of capsicum leaf, 25 parts of cucumber leaf, 6 parts of the calyx and receptacle of a persimmon, leek
8 parts of seed, 5 parts of Akebia Fruit, 0.8 part of fortune windmillpalm root, 8 parts of pubescent blumea herb, 3 parts of mountain Shen leaves；
The preparation method of the herb extract is：
(1) fortune windmillpalm root, pubescent blumea herb, the sucrose solution that mountain Shen leaves mass fraction is 3.5% soak 1h, filtering, palm
Root, pubescent blumea herb, mountain Shen leaves are rinsed 4 times with clear water again；
(2) capsicum leaf, cucumber leaf, the calyx and receptacle of a persimmon, leek seed, Akebia Fruit extract 2.5h with the water of 10 times of its gross weight at 85 DEG C,
100 DEG C are then heated to, continues 100 DEG C of decoction 35min, filtering, obtains filtrate a；
(3) fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves are added in filtrate a, soaks 6d, filtering, obtains filtrate b, filtrate b concentrations
It is dry, obtain pulverulent solids, you can.
Embodiment 2：It is with the difference of embodiment 1：
The herb extract includes the raw material of following weight parts：10 parts of capsicum leaf, 25 parts of cucumber leaf, 5 parts of the calyx and receptacle of a persimmon, leek
5 parts of seed, 3 parts of Akebia Fruit, 1 part of fortune windmillpalm root, 10 parts of pubescent blumea herb, 5 parts of mountain Shen leaves；
The preparation method of the herb extract is：
(1) fortune windmillpalm root, pubescent blumea herb, the sucrose solution that mountain Shen leaves mass fraction is 2.5% soak 1h, filtering, palm
Root, pubescent blumea herb, mountain Shen leaves are rinsed 3 times with clear water again；
(2) capsicum leaf, cucumber leaf, the calyx and receptacle of a persimmon, leek seed, Akebia Fruit extract 2h with the water of 10 times of its gross weight at 80 DEG C, so
After be warming up to 100 DEG C, continue 100 DEG C of decoction 30min, filtering, obtains filtrate a；
(3) fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves are added in filtrate a, soaks 7d, filtering, obtains filtrate b, filtrate b concentrations
It is dry, obtain pulverulent solids, you can.
Remaining is the same as embodiment 1.
Embodiment 3：It is with the difference of embodiment 1：
The herb extract includes the raw material of following weight parts：20 parts of capsicum leaf, 30 parts of cucumber leaf, 10 parts of the calyx and receptacle of a persimmon, fragrant-flowered garlic
10 parts of vegetable seed, 6 parts of Akebia Fruit, 0.5 part of fortune windmillpalm root, 5 parts of pubescent blumea herb, 1 part of mountain Shen leaves；
The preparation method of the herb extract is：
(1) fortune windmillpalm root, pubescent blumea herb, the sucrose solution that mountain Shen leaves mass fraction is 4.5% soak 2h, filtering, palm
Root, pubescent blumea herb, mountain Shen leaves are rinsed 4 times with clear water again；
(2) capsicum leaf, cucumber leaf, the calyx and receptacle of a persimmon, leek seed, Akebia Fruit extract 3h with the water of 12 times of its gross weight at 90 DEG C, so
After be warming up to 100 DEG C, continue 100 DEG C of decoction 40min, filtering, obtains filtrate a；
(3) fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves are added in filtrate a, soaks 5d, filtering, obtains filtrate b, filtrate b concentrations
It is dry, obtain pulverulent solids, you can.
Remaining is the same as embodiment 1.
Embodiment 4：It is with the difference of embodiment 1：
The herb extract includes the raw material of following weight parts：15 parts of capsicum leaf, 25 parts of cucumber leaf, 6 parts of the calyx and receptacle of a persimmon, leek
8 parts of seed, 2 parts of Akebia Fruit, 2 parts of fortune windmillpalm root, 12 parts of pubescent blumea herb, 3 parts of mountain Shen leaves；
Remaining is the same as embodiment 1.
Embodiment 5：It is with the difference of embodiment 1：
The herb extract includes the raw material of following weight parts：15 parts of capsicum leaf, 25 parts of cucumber leaf, 6 parts of the calyx and receptacle of a persimmon, leek
8 parts of seed, 5 parts of Akebia Fruit, 0.8 part of fortune windmillpalm root；
The preparation method of the herb extract is：
(1) sucrose solution that fortune windmillpalm root mass fraction is 3.5% soaks 1h, filtering, and fortune windmillpalm root rinses 4 with clear water again
It is secondary；
(2) capsicum leaf, cucumber leaf, the calyx and receptacle of a persimmon, leek seed, Akebia Fruit extract 2.5h with the water of 10 times of its gross weight at 85 DEG C,
100 DEG C are then heated to, continues 100 DEG C of decoction 35min, filtering, obtains filtrate a；
(3) fortune windmillpalm root is added in filtrate a, soaks 6d, filtering obtains filtrate b, and filtrate b is concentrated and dried, obtains powdered solid
Body, you can.
Remaining is the same as embodiment 1.
Embodiment 6：It is with the difference of embodiment 1：
The preparation method of the herb extract is：In formula after the mixing of each raw material, with the water of 10 times of its gross weight 85
DEG C extraction 2.5h, then heats to 100 DEG C, continues 100 DEG C of decoction 35min, filtering, obtains filtrate, and filtrate is concentrated and dried, and obtains powder
Last shape solid, you can.
Remaining is the same as embodiment 1.
Embodiment 7：It is with the difference of embodiment 1：
The preparation method of the herb extract is：
(1) capsicum leaf, cucumber leaf, the calyx and receptacle of a persimmon, leek seed, Akebia Fruit extract 2.5h with the water of 10 times of its gross weight at 85 DEG C,
100 DEG C are then heated to, continues 100 DEG C of decoction 35min, filtering, obtains filtrate a；
(2) fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves are added in filtrate a, soaks 6d, filtering, obtains filtrate b, filtrate b concentrations
It is dry, obtain pulverulent solids, you can.
Remaining is the same as embodiment 1.
After obtained wine liquid is extracted with dichloromethane after embodiment 1-7 fermentations, its fragrance component is analyzed using GC-MS and is contained
Amount.Wherein blank control group is not add herb extract using wine liquid made from common process, i.e. fermentation process, other techniques
Parameter is identical with the present invention.Measurement result is shown in Table 1.
Aroma component changes situation in 1 shaddock wine of table
As shown in Table 1,2- methylpropanols, 3- methyl butanol contents are very high in the shaddock wine liquid obtained after fermentation, its conduct
Higher alcohol, though the fragrance and full mouthfeel to wine have contributed much, its high-content can cause upper first-class adverse consequences after drinking, warp
After adding herb extract progress fermentation process, its content has declined, and the content of material such as hexanol, leaf-alcohol increased, though
Right this kind of content of material is less, but since their odor threshold is generally all very low, its fragrance value is higher, is held in addition with happiness
Long fragrance, therefore the change of these alcohols materials has large effect and improvement to shaddock wine aroma, can strengthen the soft of shaddock wine
Sense and dewy freshes.
Measure embodiment 1, (fermentation and traditional aging process do not add draft extraction to 1 year wine of comparative example 1-2 and natural aging
Thing, other are same as Example 1), (fermentation and traditional aging process do not add herb extract to 3 years wine of natural aging, other and reality
It is identical to apply example 1) in total ester content, total acid content and sugar-free extract content.Total ester content is by GB/T 10345-2007 white wine point
Analysis method measures, and total acid content and sugar-free extract content are surveyed by GB/T 15038-2006 grape wine, fruit wine universaling analysis method
It is fixed.
Comparative example 1：It is with the difference of embodiment 1：Traditional aging process does not add herb extract, only in fermentation process
Add herb extract.
Remaining is the same as embodiment 1.
Comparative example 2：It is with the difference of embodiment 1：Fermentation process does not add herb extract, only in traditional aging process
Add herb extract.
Remaining is the same as embodiment 1.
The influence that 2 herb extract of table is aged shaddock wine
| Packet | Total ester content (g/L) | Total acid content (g/L) | Sugar-free extract content (g/L) |
| 1 year wine of natural aging | 3.19 | 6.24 | 36.92 |
| 3 years wine of natural aging | 3.87 | 5.95 | 38.48 |
| Embodiment 1 | 3.65 | 6.06 | 37.83 |
| Comparative example 1 | 3.20 | 6.25 | 36.90 |
| Comparative example 2 | 3.18 | 6.24 | 36.91 |
Embodiment 1 all with the addition of herb extract in fermentation and traditional aging process, total ester after ageing 1 year in shaddock wine, total
Acid and sugar-free extract content's index are superior to the natural aging shaddock wine of 1 year.And comparative example 1-2 only adds in fermentation or traditional aging process
Herb extract is added, its indices and natural aging shaddock wine of 1 year are not much different.
Claims (4)
- A kind of 1. brewing method of horse man shaddock wine, it is characterised in that：Comprise the following steps：(1) choose without rotten, pest and disease damage, the big thin skin of fruit, the fresh fruit of meat thickness, shaddock valve is obtained after peeling, shaddock valve is through broken Broken, remove seed, squeeze the juice, filter after obtain grapefruit juice；(2) K is added into grapefruit juice2S2O5, make the SO in grapefruit juice2Mass concentration reaches 60mg/L, addition white granulated sugar adjustment shaddock Sub- juice pol is 22%, is adjusted the pH of grapefruit juice to 4.0 with citric acid, active dry yeast and draft after addition is activated carry Thing is taken, the additive amount of active dry yeast is 62mg/100mL, and the additive amount of herb extract is 1-3g/100mL, control fermentation temperature Spending for 28 DEG C, after the 15d that ferments, shaddock wine alcohol by volume fraction terminates fermentation, wine liquid and pomace is separated up to 13%, Obtain wine liquid；(3) herb extract is added again into wine liquid, the additive amount of herb extract is 0.1-0.5g/100mL, is stirred evenly After load wine storing jar, at room temperature seal ageing 0.1-3, obtain shaddock wine former wine, 0.13% added into shaddock wine former wine (m/m) beta-cyclodextrin carries out de- suffering reason 4h；(4) after the shaddock wine former wine after de- hardship is clarified or filtered, bottling, sealing, sterilization, obtain horse shaddock wine.
- A kind of 2. brewing method of horse man shaddock wine as claimed in claim 1, it is characterised in that：Under the herb extract includes State the raw material of parts by weight：10-20 parts of capsicum leaf, 25-30 parts of cucumber leaf, 5-10 parts of the calyx and receptacle of a persimmon, 5-10 parts of leek seed, Akebia Fruit 3-6 Part, 0.5-1 parts of fortune windmillpalm root, 5-10 parts of pubescent blumea herb, 1-5 parts of mountain Shen leaves；The preparation method of the herb extract is：(1) fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves soak 1-2h, filtering, palm fibre with the sucrose solution that mass fraction is 2.5-4.5% Tree root, pubescent blumea herb, mountain Shen leaves are rinsed 3-4 times with clear water again；(2) capsicum leaf, cucumber leaf, the calyx and receptacle of a persimmon, leek seed, Akebia Fruit extract 2- with the water of 10-12 times of its gross weight at 80-90 DEG C 3h, then heats to 100 DEG C, continues 100 DEG C of decoction 30-40min, filtering, obtains filtrate a；(3) fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves are added in filtrate a, soaks 5-7d, filtering obtains filtrate b, and filtrate b concentrations are dry It is dry, obtain pulverulent solids, you can.
- A kind of 3. brewing method of horse man shaddock wine as claimed in claim 2, it is characterised in that：Under the herb extract includes State the raw material of parts by weight：15 parts of capsicum leaf, 25 parts of cucumber leaf, 6 parts of the calyx and receptacle of a persimmon, 8 parts of leek seed, 5 parts of Akebia Fruit, 0.8 part of fortune windmillpalm root, 8 parts of pubescent blumea herb, 3 parts of mountain Shen leaves；The preparation method of the herb extract is：(1) fortune windmillpalm root, pubescent blumea herb, the sucrose solution that mountain Shen leaves mass fraction is 3.5% soak 1h, and filtering is fortune windmillpalm root, red Small celestial, mountain Shen leaves are rinsed 4 times with clear water again；(2) capsicum leaf, cucumber leaf, the calyx and receptacle of a persimmon, leek seed, Akebia Fruit extract 2.5h with the water of 10 times of its gross weight at 85 DEG C, then 100 DEG C are warming up to, continues 100 DEG C of decoction 35min, filtering, obtains filtrate a；(3) fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves being added in filtrate a, soaks 6d, filtering, obtains filtrate b, and filtrate b is concentrated and dried, Obtain pulverulent solids, you can.
- A kind of 4. brewing method of horse man shaddock wine as claimed in claim 2, it is characterised in that：Under the herb extract includes State raw material：Capsicum leaf, cucumber leaf, the calyx and receptacle of a persimmon, leek seed, Akebia Fruit, fortune windmillpalm root, pubescent blumea herb, mountain Shen leaves.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101368151A (en) * | 2008-10-15 | 2009-02-18 | 马小歧 | Wine additive, preparation and uses thereof |
| CN105462765A (en) * | 2015-12-31 | 2016-04-06 | 刘仁杰 | Baijiu made from vetiver roots and making method thereof |
| CN106047583A (en) * | 2016-08-24 | 2016-10-26 | 安徽省怀远县亚太石榴酒有限公司 | Brewing method of low-acerbity hawthorn wine |
| CN107365669A (en) * | 2017-09-21 | 2017-11-21 | 闽南师范大学 | A kind of radix glycyrrhizae shaddock wine and preparation method thereof |
-
2018
- 2018-01-24 CN CN201810070628.7A patent/CN107988019A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101368151A (en) * | 2008-10-15 | 2009-02-18 | 马小歧 | Wine additive, preparation and uses thereof |
| CN105462765A (en) * | 2015-12-31 | 2016-04-06 | 刘仁杰 | Baijiu made from vetiver roots and making method thereof |
| CN106047583A (en) * | 2016-08-24 | 2016-10-26 | 安徽省怀远县亚太石榴酒有限公司 | Brewing method of low-acerbity hawthorn wine |
| CN107365669A (en) * | 2017-09-21 | 2017-11-21 | 闽南师范大学 | A kind of radix glycyrrhizae shaddock wine and preparation method thereof |
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