CN108048270A - Lycium ruthenicum Chinese gooseberry grape compound fruit wine and preparation method - Google Patents
Lycium ruthenicum Chinese gooseberry grape compound fruit wine and preparation method Download PDFInfo
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- CN108048270A CN108048270A CN201711495979.4A CN201711495979A CN108048270A CN 108048270 A CN108048270 A CN 108048270A CN 201711495979 A CN201711495979 A CN 201711495979A CN 108048270 A CN108048270 A CN 108048270A
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- 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)
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- 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
- A61K36/815—Lycium (desert-thorn)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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Abstract
The present invention proposes lycium ruthenicum Chinese gooseberry grape compound fruit wine and preparation method, has Kiwi berry, the complex function of grape, and introduces fermentation Chinese wolfberry fruit, and the compound fruit wine of preparation possesses functional, is suitble to everybody group's reference mostly.The preparation method of lycium ruthenicum Chinese gooseberry grape compound fruit wine, compared with prior art, technological core is：Chinese gooseberry is cut into slices, grape slurries（Grape pip, Grape Skin are smashed together）It is transferred along in proportion into a fermenter with lycium ruthenicum particle, and adds in pectase, stood at a temperature of 18 27 DEG C；（6）Add in brewer's dried yeast temperature controlled fermentation；（8）Fermentation ends by clarification, obtain compound fruit wine.The present invention obtains lycium ruthenicum Chinese gooseberry grape compound fruit wine using matrimony vine, Chinese gooseberry and grape composite fermentation, particularly the full broken wall treatment of grape, releases the resveratrol inhibited in grape pip in sensitizing factor, Grape Skin.
Description
Technical field
The present invention relates to fruit wine field, especially lycium ruthenicum, Chinese gooseberry, the fruit wine of grape composite fermentation and its preparation sides
Method.
Background technology
The nutritional ingredient grape of grape is not only delicious and tasty, but also nutritive value is very high.Grape is containing sugar in ripe berry
Amount is up to 10%-30%, based on glucose.A variety of tartaric acid in grape help to digest, and suitably eat a little grapes more, can be good for Pi and
Stomach.Contain mineral calcium, potassium, phosphorus, iron and multivitamin B1, vitamin B2, vitamin B6, vitamin C and dimension in grape
Raw element P etc., also contains the amino acid there are many needed by human body, and often feeding grape is of great advantage to neurasthenia, excessive fatigue.
Kiwi berry remove containing the organic matters such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate and calcium, potassium, selenium,
Outside the trace element such as zinc, germanium and 17 kinds of amino acid of needed by human body, also containing abundant vitamin C, grape acid, fructose, citric acid,
Malic acid, fat.Kiwi berry sweet acid, it is cold in nature, contain abundant vitamin C, B, carrotene and trace element.Be at present very
A kind of welcome health fruit.
Matrimony vine has the function of to nourish weakness, strengthening the essence gas, removes cold wind, only establishing-Yang road, tear, strong waist foot etc., and often drink enjoys excellent health,
Promote longevity.
At present, occurred the grape wine, Yangtao wine and health lycium chinense of simple function in the market.But with Kiwi berry,
Grape wine occurs not yet for the complex function fruit wine of raw material.
The content of the invention
The present invention proposes lycium ruthenicum Chinese gooseberry grape compound fruit wine and preparation method, has Kiwi berry, the compound work(of grape
Can, and fermentation Chinese wolfberry fruit is introduced, the compound fruit wine of preparation possesses functional, is suitble to everybody group's reference mostly.
For this purpose, the technical solution adopted by the present invention is as described below.
The preparation method of lycium ruthenicum Chinese gooseberry grape compound fruit wine, is as follows：
（1）Grape grape, Chinese gooseberry, lycium ruthenicum sorting do not rinse decontamination with clear water, dry；
（2）Grape fragmentation：Grape pip, Grape Skin are smashed together, less than or equal to 60 mesh, obtain grape slurries；After broken, in proportion
Add the tune sulphur piece pulverized；The dosage for adjusting sulphur piece is the 0.5-0.7% of grape slurries；
（3）Lycium ruthenicum crushes：Lycium ruthenicum is broken into the particle less than or equal to 60 mesh；
（4）The processing of Chinese gooseberry：After Chinese gooseberry is removed the peel, section, the thickness of section is not more than 10mm；
（5）Chinese gooseberry is cut into slices, grape slurries and lycium ruthenicum particle are transferred along into a fermenter, dosage：Grape slurries
70 parts, 70 parts of Chinese gooseberry liquid, 1-1.5 parts of lycium ruthenicum；Pectase is added in, stands 2-4 hour at a temperature of 18-27 DEG C, fully
Decompose pectase；50 jin of pulps, pectin enzyme dosage 10g；
（6）It is added to after brewer's dried yeast is activated in fermenter, gentle agitation；50 jin of pulp dosages are 2-5 grams of yeast；
（7）Fermentation temperature is controlled between 20-28 DEG C, is rocked or is stirred 1 time daily, cannot be sealed during fermentation, with list
To jam pot cover mouth；Need 5-8 days fermentation times；It, can be according to the pol of detection and final when fermentation proceeds to second day
The wine degree to be made, calculates the quantity of addition white granulated sugar, and the sugar of calculation formula 17g/L converts once alcohol；It will while addition sugar
Tannin and lemon wood chip provide nitrogen and growth factor and tannin respectively by 5g/50 jins of additions to yeast；
（8）Intermediate pure mellow wine liquid is transferred out by fermentation ends with siphon pipe, this wine liquid is to reserve juice for one's own use；Then gauze handle is used
Wine juice in skin slag squeezes out, this is squeezing juice；Juice is reserved for one's own use to store respectively with squeezing juice；
（9）Fining agent bentonite is separately added into reserving juice and squeezing juice for one's own use（Bentonite asks first puffing, expansion method using preceding：1g bentonite
It is stirred evenly with 10g warm water, when placement 12 is small,）Stirring, room temperature are clarified for static 15-30 days；Every 50 jin are reserved for one's own use juice or squeezing juice use
3-6g bentonite；
（10）Fruit wine is transferred in osculum wine jar, sealing canful preserves.
The lycium ruthenicum Chinese gooseberry grape compound fruit wine is obtained using above-mentioned preparation method.
Advantageous effect：It is compound that the present invention using matrimony vine, Chinese gooseberry and grape composite fermentation obtains lycium ruthenicum Chinese gooseberry grape
Fruit wine, the particularly full broken wall treatment of grape discharge the resveratrol inhibited in grape pip in sensitizing factor, Grape Skin, preparation
Compound fruit wine has both Chinese gooseberry, grape, the function of matrimony vine, is suitble to everybody group's reference mostly.
Specific embodiment
The present invention is further described with reference to embodiment.
Embodiment 1
The preparation method of lycium ruthenicum Chinese gooseberry grape compound fruit wine, is as follows：
（1）Grape grape, Chinese gooseberry, lycium ruthenicum sorting do not rinse decontamination with clear water, dry；
（2）Grape fragmentation：Grape pip, Grape Skin are smashed together, granularity is 40 mesh, obtains grape slurries；After broken, add in proportion
Add the tune sulphur piece pulverized；The dosage for adjusting sulphur piece is the 0.5% of grape slurries；
（3）Lycium ruthenicum crushes：Lycium ruthenicum is broken into the particle of 40 mesh；
（4）The processing of Chinese gooseberry：After Chinese gooseberry is removed the peel, section, the thickness of section is not more than 10mm；
（5）Chinese gooseberry is cut into slices, grape slurries and lycium ruthenicum particle are transferred along into a fermenter, dosage：Grape slurries
70 parts, 70 parts of Chinese gooseberry liquid, 1.5 parts of lycium ruthenicum；Pectase is added in, 3 hours are stood at a temperature of 22-27 DEG C, is fully decomposed
Pectase；50 jin of pulps, pectin enzyme dosage are 10g；
（6）It is added to after brewer's dried yeast is activated in fermenter, gentle agitation；50 jin of pulp dosages are 4 grams of yeast；
（7）Fermentation temperature is controlled between 20-23 DEG C, is rocked or is stirred 1 time daily, cannot be sealed during fermentation, with list
To jam pot cover mouth；Need 6 days fermentation times；When fermentation proceeds to second day, it can be wanted according to the pol of detection with final
The wine degree of wine, calculates the quantity of addition white granulated sugar, and the sugar of calculation formula 17g/L converts once alcohol；It will be single while addition sugar
By 5g/50 jins of additions, nitrogen and growth factor and tannin are provided to yeast respectively for peace lemon wood chip；
（8）Intermediate pure mellow wine liquid is transferred out by fermentation ends with siphon pipe, this wine liquid is to reserve juice for one's own use；Then gauze handle is used
Wine juice in skin slag squeezes out, this is squeezing juice；Juice is reserved for one's own use to store respectively with squeezing juice；
（9）Fining agent bentonite is separately added into reserving juice and squeezing juice for one's own use（Bentonite asks first puffing, expansion method using preceding：1g bentonite
It is stirred evenly with 10g warm water, when placement 12 is small,）Stirring, room temperature are clarified for static 15-30 days；Every 50 jin are reserved for one's own use juice or squeezing juice use
3-6g bentonite；
（10）Fruit wine is transferred in osculum wine jar, sealing canful preserves.
Embodiment 2
Difference from Example 1 is：
Step（7）In, fermentation temperature control is at 25-28 DEG C, it is necessary to 5 days fermentation times.
For embodiment 1 compared with embodiment 2, fermentation temperature and fermentation time are more reasonable, and obtained compound fruit wine quality is good.
In the present invention, the activation method of brewer's dried yeast：Yeast is dissolved at 35-38 DEG C of temperature with 5% glucose,
It is to activate successfully to have fine and smooth foam to occur after 15 minutes；Dosage：The glucose of 3g yeast 30g 5%.
Claims (2)
1. the preparation method of lycium ruthenicum Chinese gooseberry grape compound fruit wine, is as follows：
（1）Grape grape, Chinese gooseberry, lycium ruthenicum sorting do not rinse decontamination with clear water, dry；
（2）Grape fragmentation：Grape pip, Grape Skin are smashed together, less than or equal to 60 mesh, obtain grape slurries；After broken, in proportion
Add the tune sulphur piece pulverized；The dosage for adjusting sulphur piece is the 0.5-0.7% of grape slurries；
（3）Lycium ruthenicum crushes：Lycium ruthenicum is broken into the particle less than or equal to 60 mesh；
（4）The processing of Chinese gooseberry：After Chinese gooseberry is removed the peel, section, the thickness of section is not more than 10mm；
（5）Chinese gooseberry is cut into slices, grape slurries and lycium ruthenicum particle are transferred along into a fermenter, dosage：Grape slurries
70 parts, 70 parts of Chinese gooseberry liquid, 1-1.5 parts of lycium ruthenicum；Pectase is added in, stands 2-4 hour at a temperature of 18-27 DEG C, fully
Decompose pectase；50 jin of pulps, pectin enzyme dosage 10g；
（6）It is added to after brewer's dried yeast is activated in fermenter, gentle agitation；50 jin of pulp dosages are 2-5 grams of yeast；
（7）Fermentation temperature is controlled between 20-28 DEG C, is rocked or is stirred 1 time daily, cannot be sealed during fermentation, with list
To jam pot cover mouth；Need 5-8 days fermentation times；It, can be according to the pol of detection and final when fermentation proceeds to second day
The wine degree to be made, calculates the quantity of addition white granulated sugar, and the sugar of calculation formula 17g/L converts once alcohol；It will while addition sugar
Tannin and lemon wood chip provide nitrogen and growth factor and tannin respectively by 5g/50 jins of additions to yeast；
（8）Intermediate pure mellow wine liquid is transferred out by fermentation ends with siphon pipe, this wine liquid is to reserve juice for one's own use；Then gauze handle is used
Wine juice in skin slag squeezes out, this is squeezing juice；Juice is reserved for one's own use to store respectively with squeezing juice；
（9）Fining agent bentonite is separately added into reserving juice and squeezing juice for one's own use（Bentonite asks first puffing, expansion method using preceding：1g bentonite
It is stirred evenly with 10g warm water, when placement 12 is small,）Stirring, room temperature are clarified for static 15-30 days；Every 50 jin are reserved for one's own use juice or squeezing juice use
3-6g bentonite；（10）Fruit wine is transferred in osculum wine jar, sealing canful preserves.
2. lycium ruthenicum Chinese gooseberry grape compound fruit wine, it is characterised in that：It is answered using lycium ruthenicum Chinese gooseberry grape described in claim 1
Close the preparation method preparation of fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711495979.4A CN108048270A (en) | 2017-12-31 | 2017-12-31 | Lycium ruthenicum Chinese gooseberry grape compound fruit wine and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711495979.4A CN108048270A (en) | 2017-12-31 | 2017-12-31 | Lycium ruthenicum Chinese gooseberry grape compound fruit wine and preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109504583A (en) * | 2018-11-16 | 2019-03-22 | 安徽师范大学 | A kind of lycium ruthenicum, Grape Skin compound fruit wine and preparation method thereof |
| CN112553030A (en) * | 2020-12-22 | 2021-03-26 | 广安博森农业发展有限公司 | Method for brewing fruit wine by mixing kiwi fruit and white grape |
| CN112680303A (en) * | 2021-01-20 | 2021-04-20 | 天津农学院 | Brewing method of strawberry-flavor pink wine |
| CN112920924A (en) * | 2021-04-30 | 2021-06-08 | 郭耀泽 | Antioxidant lycium ruthenicum composition and preparation process thereof |
-
2017
- 2017-12-31 CN CN201711495979.4A patent/CN108048270A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109504583A (en) * | 2018-11-16 | 2019-03-22 | 安徽师范大学 | A kind of lycium ruthenicum, Grape Skin compound fruit wine and preparation method thereof |
| CN112553030A (en) * | 2020-12-22 | 2021-03-26 | 广安博森农业发展有限公司 | Method for brewing fruit wine by mixing kiwi fruit and white grape |
| CN112680303A (en) * | 2021-01-20 | 2021-04-20 | 天津农学院 | Brewing method of strawberry-flavor pink wine |
| CN112680303B (en) * | 2021-01-20 | 2022-04-08 | 天津农学院 | Brewing method of strawberry-flavor pink wine |
| CN112920924A (en) * | 2021-04-30 | 2021-06-08 | 郭耀泽 | Antioxidant lycium ruthenicum composition and preparation process thereof |
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Application publication date: 20180518 |