CN107988024A - Health care Noni fruit wine - Google Patents
Health care Noni fruit wine Download PDFInfo
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- CN107988024A CN107988024A CN201810035589.7A CN201810035589A CN107988024A CN 107988024 A CN107988024 A CN 107988024A CN 201810035589 A CN201810035589 A CN 201810035589A CN 107988024 A CN107988024 A CN 107988024A
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- noni fruit
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- General Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of health care Noni fruit wine, takes fresh Noni fruit, less than 35 DEG C shady places, and zero addition is sealed by fermentation, and fermentation time 45 years, is filtered after the completion of fermentation, and carries out 85 DEG C of pasteurizations, obtains Noni fruit ferment；The Noni fruit ferment is with bent wine according to mass ratio 3~5：1 be stirred convert it is mixed, convert it is mixed after carry out 85 DEG C of pasteurizations again, obtain Noni fruit wine.When Noni fruit ferment and bent wine are according to mass ratio 35：After 1 exchanges, especially when 4:The 1 preferable coexisting state that can obtain growing up 3 year shelf-life, and after entering human body, Noni fruit ferment can circulate in blood of human body express delivery, be brought into more organ cells, performance maximum efficiency.
Description
Technical field
The invention belongs to health-care white spirit field, technology is related to a kind of health care Noni fruit wine.
Background technology
It is peaceful that scientist early in nineteen fifty-three finds that human body can only voluntarily produce micro celo.Due to living environment and life
The change of mode, diet collocation and many factors such as cooking skill, make people normally can not sufficiently obtain celo rather former, but
The mankind only obtain enough celos it is peaceful former could generate amount needed by human celo it is peaceful, the function ability of vivo protein is normally
Play, to keep fit, prophylactic effect.Hereafter, scientist Haining gram doctor takes substantial amounts of time searching, finally
It was found that contain the peaceful former and peaceful invertase of celo of substantial amounts of celo in Noni fruit.
In view of the special ability of Noni fruit, people begin through Noni fruit and ferment to obtain Noni fruit ferment, directly drink or
Person is processed into other products as additive；CN105146648A disclose Wine mate production method with bioenzyme activity and
Wine mate, since drinks is acidic materials, by adding Noni fruit ferment and other several ferment, plays ferment alkalescence and makees
With for neutralizing drinks, help people are relieved the effect of alcohol after drinking.But scientist has found, although Noni fruit ferment rich in celo it is peaceful former and
The peaceful invertase of celo, but it is extremely unstable in body system's ecology, into cell tissue, after being utilized quickly and quick point
Solution, can not cover human body most organs, cause to waste.
The content of the invention
It is of the invention it is an object of the invention to overcome the deficiencies of the prior art and provide a kind of health care Noni fruit wine
Technical solution is as follows：
Health care Noni fruit method for preparing medicated wine of the present invention is as follows：
1) fresh Noni fruit, less than 35 DEG C shady places are taken, zero addition is sealed by fermentation, and fermentation time filters after 5 years, 5 years, and
85 DEG C of pasteurizations are carried out, obtain Noni fruit ferment；
2) step 1) the Noni fruit ferment and bent wine are according to mass ratio 3~5：1 be stirred convert it is mixed, convert it is mixed after carry out again
85 DEG C of pasteurizations, obtain Noni fruit wine.
, can directly filling sale after the Noni fruit wine of the present invention exchanges disinfection.
Preferably, the bent wine alcoholic strength is under the conditions of 13.0~15.0 (%vol)/20 DEG C.
Preferably, the Noni fruit wine alcoholic strength is under the conditions of 10.0~12.0 (%vol)/20 DEG C.
Preferably, the Noni fruit ferment and bent wine are according to mass ratio 4：1 be stirred convert it is mixed.
Preferably, the bent wine is wine of rice fermented with red yeast.
Further, the preparation method of the wine of rice fermented with red yeast is：Using early rice and Fermentation Condition of Monascus spp, dry and red yeast rice be made,
Take 3-8 parts by weight knotweed grass to be squeezed into juice, take juice to soak wheat 3-10 parts by weight, ferment 10-20 days Cheng Qu, takes 100 parts by weight of glutinous rice
It is cooked, add red yeast rice 3-10 parts by weight and knotweed grass makes song, first just fermentation, then ferment 2 months, then squeezing removes vinasse, system
Into wine of rice fermented with red yeast.
Bent wine helps digestion with promoting blood circulation, strengthening spleen and nourishing stomach effect, and Noni fruit ferment is rich in the peaceful former and peaceful invertase of celo of celo, but
It is extremely unstable in body system's ecology, into cell tissue, fast decoupled again after being utilized quickly.When Noni fruit ferment
With bent wine according to mass ratio 3-5：After 1 exchanges, especially when 4:The 1 preferable coexisting state that can obtain growing up 3 year shelf-life, and enter
After human body, Noni fruit ferment can be circulated in blood of human body express delivery, be brought into more organ cells, play maximum efficiency.
Embodiment
With reference to embodiment, the present invention is described further.
The bent wine of the present invention is preferably wine of rice fermented with red yeast.The preparation process of wine of rice fermented with red yeast has had wide report, and the present invention is real
It is to be prepared by components such as early rice, red yeast rice, knotweed grass, wheat, glutinous rice to apply the wine of rice fermented with red yeast in example, and specific method can use following work
Skill：Using early rice and Fermentation Condition of Monascus spp, dry and red yeast rice is made, take 3-8 parts by weight knotweed grass to be squeezed into juice, take juice immersion wheat 3-10
Parts by weight, ferment 10-20 days Cheng Qu, takes 100 parts by weight of glutinous rice to be cooked, and adds red yeast rice 3-10 parts by weight and knotweed grass makes song, first
Just fermentation, then ferment 2 months, then squeezing removes vinasse, and wine of rice fermented with red yeast is made.
But bent wine and wine of rice fermented with red yeast prepared by other techniques is equally applicable to the present invention, then this is not repeated.
Embodiment 1
Fresh Noni fruit 10kg is taken, is sealed by fermentation, starts after fermenting every a season in 20 DEG C of long-term additions of shady place zero
Degree sealing sampling, carries out Noni fruit ferment measurement.
As a result test：Carry out test to each experiment sample to find as fermentation time increases, the conversion of Noni fruit ferment is more filled
Point, fermentation time more than 4 years, Noni fruit ferment converts more abundant.
Embodiment 2
In order to ensure that Noni fruit is fresh, in Western Samoa locality, zero addition is sealed by fermentation, and fermentation temperature is less than 35 DEG C, every
The sealing sampling of one season, carries out Noni fruit ferment measurement, as a result similar to Example 1, fermentation time more than 4 years, Noni fruit
Ferment conversion is more abundant.Fermentation time is more than the sample of 5 years, the increase of its acid content.
Embodiment 3
Existing literature and related known general knowledge thinks, Noni fruit ferment and drinks for can correlated response material, Noni fruit
Ferment can neutralize the acidic materials such as drinks, quoting after drinking, by directly drinking Noni fruit ferment, can play Noni fruit ferment
Plain alkalescence effect, for neutralizing drinks, helps people to relieve the effect of alcohol after drinking.In leading Noni fruit ferment of drinking, ferment is in human body
Protective layer is formed in alimentary canal, reduces alcohol to gastral stimulation.Although Noni fruit ferment is peaceful rich in the peaceful former and celo of celo
Invertase, but it is extremely unstable in body system's ecology, into cell tissue, fast decoupled again after being utilized quickly, nothing
Method covers human body most organs, causes to waste.And yet Noni fruit ferment and drinks are not mixed and reached on the market
To the product preserved for a long time.
In the 2 fermentation time section of -5 years 4 years of embodiment, once sampled every a season, to sample filtering simultaneously
85 DEG C of pasteurizations are carried out, obtain Noni fruit ferment；
Noni fruit ferment is stirred with wine of rice fermented with red yeast (alcoholic strength is 13.0~15.0) according to different quality proportioning respectively
Convert it is mixed, convert it is mixed after carry out 85 DEG C of pasteurizations again, obtain Noni fruit wine.
The Noni fruit wine that the compounding obtains is preserved under natural conditions.Observe physical property.Experiment is found in Noni fruit
Ferment：Bent wine≤3, Noni fruit wine can not stablize preservation, that is, the viewpoint of common knowledge be demonstrated, through thinking since bent wine is dense
Spend it is larger, can cause to convert it is mixed after Noni fruit ferment begin to lose original alkalescence, cause its shelf-life to be greatly reduced.
Noni fruit ferment：During bent wine >=3, preservation effect is preferable, but works as Noni fruit ferment：During bent wine >=5, due to Noni fruit
Ferment is base-forming food, if if Noni fruit ferment content is enough, human body environment can in and the acidic materials such as drinks, on the contrary
Bent wine can be caused can not to play promoting blood circulation effect, cause Noni fruit wine just quickly to be absorbed in regional area and decompose, cause to waste；
When Noni fruit ferment and bent wine are according to mass ratio 3-5：After 1 exchanges, especially when 4:1 can obtain 3 year shelf-life of growing up
Preferable coexisting state, and enter human body after, being circulated in blood of human body express delivery for Noni fruit ferment, it is thin to be brought into more multiple organ
Born of the same parents, play maximum efficiency.
To Noni fruit ferment and bent wine according to mass ratio 4：Sample censorship after 1 exchange, sample are visible by naked eyes external
Impurity, free from extraneous odour.
The evaluation criterion used is GB/T 13662-2008, GB 2762-2017, GB 2758-2012.Detection is mainly set
Standby is Atomic Absorption Spectrometer.Each detection data result is as follows：Alcoholic strength (20 DEG C)/(%Vol)：11.2；Total reducing sugar is (with glucose
Meter)/(g/L):94.8；Non-sugar solidity 17.7g/L；pH：3.9；Total acid (in terms of lactic acid)/(g/L):7.4；Amino-acid nitrogen
0.9g/L；Bata-phenethyl alcohol：80.4mg/L；Calcium oxide 0.1g/L；Lead (in terms of Pb)/(mg/kg):Do not detect.Salmonella, it is golden yellow
Color staphylococcus does not detect.Each index meets GB/T 13662-2008, defined in GB 2762-2017, GB 2758-2012
Technical requirements.
This product is relatively stable in body system's ecology, and into after human body, Noni fruit ferment can be followed in blood of human body express delivery
Ring, is brought into more organ cells, plays maximum efficiency.
Claims (6)
1. a kind of health care Noni fruit wine, it is characterised in that its preparation method is as follows：
1) fresh Noni fruit, less than 35 DEG C shady places are taken, zero addition is sealed by fermentation, fermentation time 4-5, mistake after the completion of fermentation
Filter, and 85 DEG C of pasteurizations are carried out, obtain Noni fruit ferment；
2) step 1) the Noni fruit ferment and bent wine are according to mass ratio 3~5：1 be stirred convert it is mixed, convert it is mixed after carry out 85 DEG C again
Pasteurization, obtains Noni fruit wine.
2. health care Noni fruit wine according to claim 1, it is characterised in that the bent wine alcoholic strength for 13.0~
Under the conditions of 15.0 (%vol)/20 DEG C.
3. health care Noni fruit wine according to claim 1, it is characterised in that the Noni fruit wine alcoholic strength is
Under the conditions of 10.0~12.0 (%vol)/20 DEG C.
4. health care Noni fruit wine according to claim 1, it is characterised in that the Noni fruit ferment and bent wine according to
Mass ratio 4：1 be stirred convert it is mixed.
5. according to claim 1-4 any one of them health care Noni fruit wine, it is characterised in that the bent wine is preferably red
Bent wine.
6. health care Noni fruit wine according to claim 5, it is characterised in that the preparation method of the wine of rice fermented with red yeast is：Adopt
With early rice and Fermentation Condition of Monascus spp, dry and red yeast rice is made, take 3-8 parts by weight knotweed grass to be squeezed into juice, take juice to soak wheat 3-10 weight
Part, ferment 10-20 days Cheng Qu, takes 100 parts by weight of glutinous rice to be cooked, and adds red yeast rice 3-10 parts by weight and knotweed grass makes song, first initial
Ferment, then ferment 2 months, then squeezing removes vinasse, and wine of rice fermented with red yeast is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810035589.7A CN107988024A (en) | 2018-01-15 | 2018-01-15 | Health care Noni fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810035589.7A CN107988024A (en) | 2018-01-15 | 2018-01-15 | Health care Noni fruit wine |
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| Publication Number | Publication Date |
|---|---|
| CN107988024A true CN107988024A (en) | 2018-05-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810035589.7A Pending CN107988024A (en) | 2018-01-15 | 2018-01-15 | Health care Noni fruit wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973423A (en) * | 2019-10-17 | 2020-04-10 | 山东本草生物科技有限公司 | Red yeast noni beverage and preparation method thereof |
| CN114395460A (en) * | 2022-02-16 | 2022-04-26 | 吉林工程技术师范学院 | Preparation method of noni enzyme fruit wine and noni enzyme fruit wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1566313A (en) * | 2003-06-21 | 2005-01-19 | 陈豪锋 | Formulation for health-care red rice wine |
| CN101333483A (en) * | 2007-06-25 | 2008-12-31 | 义乌市丹溪酒业有限公司 | Red rice yellow wine with antihypertensive function |
| CN103881882A (en) * | 2014-04-02 | 2014-06-25 | 哈尔滨鑫宇达科技开发有限公司 | Method for producing Noni fruit wine and Noni fruit juice wine |
| CN107259540A (en) * | 2017-07-28 | 2017-10-20 | 杨弟 | Noni fruit drought ferment |
| CN107446739A (en) * | 2017-08-07 | 2017-12-08 | 云南肠和健康科技股份有限公司 | A kind of balsam pear ferment health preserving wine and preparation method thereof |
-
2018
- 2018-01-15 CN CN201810035589.7A patent/CN107988024A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1566313A (en) * | 2003-06-21 | 2005-01-19 | 陈豪锋 | Formulation for health-care red rice wine |
| CN101333483A (en) * | 2007-06-25 | 2008-12-31 | 义乌市丹溪酒业有限公司 | Red rice yellow wine with antihypertensive function |
| CN103881882A (en) * | 2014-04-02 | 2014-06-25 | 哈尔滨鑫宇达科技开发有限公司 | Method for producing Noni fruit wine and Noni fruit juice wine |
| CN107259540A (en) * | 2017-07-28 | 2017-10-20 | 杨弟 | Noni fruit drought ferment |
| CN107446739A (en) * | 2017-08-07 | 2017-12-08 | 云南肠和健康科技股份有限公司 | A kind of balsam pear ferment health preserving wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973423A (en) * | 2019-10-17 | 2020-04-10 | 山东本草生物科技有限公司 | Red yeast noni beverage and preparation method thereof |
| CN114395460A (en) * | 2022-02-16 | 2022-04-26 | 吉林工程技术师范学院 | Preparation method of noni enzyme fruit wine and noni enzyme fruit wine |
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Application publication date: 20180504 |