CN108641871A - The preparation process of anti-oxidant papaw wine - Google Patents
The preparation process of anti-oxidant papaw wine Download PDFInfo
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- CN108641871A CN108641871A CN201810581781.6A CN201810581781A CN108641871A CN 108641871 A CN108641871 A CN 108641871A CN 201810581781 A CN201810581781 A CN 201810581781A CN 108641871 A CN108641871 A CN 108641871A
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- papaw
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- oxidant
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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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- 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
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- 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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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- Organic Chemistry (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Toxicology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to the preparing technical field of wine, more particularly to a kind of preparation process of anti-oxidant papaw wine, including following preparation process：1) fresh papaw is won, wash clean drains away the water, drying；2) fresh 24 times of water of papaw weight are added, mashing extracts 2 4h；3) ultrafiltration obtains filtrate；4) filtrate and white wine are closed very much and is uniformly placed on 5 10min in the magnetic field that magnetic field intensity is 1.2 1.8T；5) it is aged 35 days, it is filling to seal up for safekeeping.Papaw wine is prepared by the method for the invention, and there is significant antioxidant effect, papaw wine more notable than the antioxidant activity of papaw itself, and obtaining, no bitter taste, mellow in taste, long-term storing wine body clarification, no precipitation and turbid phenomenon.
Description
Technical field
The invention belongs to the preparing technical field of wine, more particularly to a kind of preparation process of anti-oxidant papaw wine.
Background technology
Papaw, that is, Rhamnaceae trifoliate orange Dulcis, also known as honey raisin tree belongs to deciduous tree, gives birth to endroit, mountain valley, limes marginis and roadside,
Or cultivation.Papaw is distributed in the torrid zone, subtropical zone endroit as most of deciduous trees, and in April, germination is come into leaves.
After branches and leaves are grown to a certain extent, top just grows yellow green flower, about 45 millimeters of diameter, petal oblateness.To April
Cyan fruit is grown at the beginning of bottom 5 months, after blossom fall, originally close to spheroidal, after gradually become taupe, fruit body is in ten thousand character of distorted shape
" Swastika, therefore papaw is called ten thousand word fruits, Wan Ziguo, there be the brown seed to petaloid at top.The fruit of papaw is in the lunar calendar seven
Start gradually long forming after month.At this moment it eats it raw its meat and has very heavy astringent taste, someone can't forbid luring, it will usually be plucked in advance
Under, it is put into and has in the boiling water of white sugar or saccharin and be cooked, can eat and satisfy craving.In " Guangdong and Guangxi Provinces " area, papaw is in the lunar calendar eight or nine
It is just ripe after month.The healthcare function of papaw is to relaxing tendons and activating collaterals, is refreshed the mind, strong stomach invigorating the spleen, reduce blood pressure, blood fat, blood it is viscous,
Pre- anti-cancer, resisting cancer etc. has good effect, and papaw selenium content is high, is natural rich selenium fruit, and selenium has very
Strong oxidation resistance and cancer-resisting effect and natural dispelling toxicity, detoxicating effect, can adjust and improve the immunity energy of human body
Power, maintains the normal configuration and function of cardiovascular system, has fine effect to promoting longevity.
How the inoxidizability of papaw is recycled other than the selenium that it contains has very strong oxidation resistance
The other ingredients of papaw improve the synthesis oxidation resistance of papaw.It is anti-that the present invention researchs and develops a kind of raising papaw synthesis
The preparation process of the papaw wine of oxidability.
Invention content
Technical problem to be solved by the invention is to provide the preparation processes of anti-oxidant papaw wine, pass through the technique, energy
Enough it is obviously improved the synthesis oxidation resistance of papaw.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides the preparation process of anti-oxidant papaw wine, including following preparation process：
1) fresh papaw is won, wash clean drains away the water, drying；
2) fresh 2-4 times of water of papaw weight is added, mashing extracts 2-4h；
3) ultrafiltration obtains filtrate；
4) filtrate and white wine are closed very much and is uniformly placed on 5-10min in the magnetic field that magnetic field intensity is 1.2-1.8T；
5) it is aged 3-5 days, it is filling to seal up for safekeeping.
Preferably, in step 1) of the present invention, it is 25-35% to be dried to water content.
Preferably, in step 2) of the present invention, temperature when extraction is 35-45 DEG C.
Preferably, in step 3) of the present invention, ultrafiltration the specific steps are：It is 20-50 ten thousand first to cross molecular cut off
The hollow-fibre membrane that you pause, hollow-fibre membrane of the obtained permeate after ten thousand dalton of 100-120.
Preferably, in step 3) of the present invention, ultrafiltration the specific steps are：It is 350,000 dalton first to cross molecular cut off
Hollow-fibre membrane, hollow-fibre membrane of the obtained permeate after 1,100,000 dalton.
Preferably, in step 4) of the present invention, the alcohol concentration of the white wine is 45-50%vol.
Preferably, in step 4) of the present invention, the weight ratio of filtrate and white wine is 1:1.
Preferably, it in step 4) of the present invention, is placed in the magnetic field that magnetic field intensity is 1.5T.
Preferably, it in step 4) of the present invention, is aged 3 days.
Compared with prior art, the beneficial effects of the present invention are：
In the method for the present invention, the synergistic effect of each step is handled and be aged by extraction, ultrafiltration, magnetic field, is prepared
Papaw wine have significant antioxidant effect, papaw wine more notable than the antioxidant activity of papaw itself, and obtaining,
Without bitter taste, mellow in taste, long-term storing wine body clarification, no precipitation and turbid phenomenon.
Specific implementation mode
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The preparation process of anti-oxidant papaw wine, including following preparation process：
1) fresh papaw is won, wash clean drains away the water, and it is 25% to be dried to water content；
2) fresh 4 times of water of papaw weight are added, mashing extracts 4h at 35 DEG C；
3) hollow-fibre membrane that molecular cut off is 200,000 dalton is first crossed, obtained permeate is after 1,000,000 dalton
Hollow-fibre membrane carry out ultrafiltration, obtain filtrate；
4) white wine of filtrate and 50%vol are closed very much and is uniformly placed on 10min in the magnetic field that magnetic field intensity is 1.2T, institute
The weight ratio for stating filtrate and white wine is 1:1；
5) it is aged 4 days, it is filling to seal up for safekeeping.
Embodiment 2
The preparation process of anti-oxidant papaw wine, including following preparation process：
1) fresh papaw is won, wash clean drains away the water, and it is 35% to be dried to water content；
2) fresh 2 times of water of papaw weight are added, mashing extracts 2h at 45 DEG C；
3) hollow-fibre membrane that molecular cut off is 500,000 dalton is first crossed, obtained permeate is after 1,200,000 dalton
Hollow-fibre membrane carry out ultrafiltration, obtain filtrate；
4) white wine of filtrate and 45%vol are closed very much and is uniformly placed on 5min in the magnetic field that magnetic field intensity is 1.8T, it is described
The weight ratio of filtrate and white wine is 1:1；
5) it is aged 5 days, it is filling to seal up for safekeeping.
Embodiment 3
The preparation process of anti-oxidant papaw wine, including following preparation process：
1) fresh papaw is won, wash clean drains away the water, and it is 30% to be dried to water content；
2) fresh 3 times of water of papaw weight are added, mashing extracts 3h at 40 DEG C；
3) hollow-fibre membrane that molecular cut off is 350,000 dalton is first crossed, obtained permeate is after 1,100,000 dalton
Hollow-fibre membrane carry out ultrafiltration, obtain filtrate；
4) white wine of filtrate and 48%vol are closed very much and is uniformly placed on 8min in the magnetic field that magnetic field intensity is 1.5T, it is described
The weight ratio of filtrate and white wine is 1:1；
5) it is aged 3 days, it is filling to seal up for safekeeping.
Embodiment 4
As different from Example 3：In step 2), 2h is extracted.Remaining is the same as embodiment 3.
Embodiment 5
As different from Example 3：In step 2), 4h is extracted.Remaining is the same as embodiment 3.
Embodiment 6
As different from Example 3：In step 4), magnetic field intensity 1.2T.Remaining is the same as embodiment 3.
Embodiment 7
As different from Example 3：In step 4), magnetic field intensity 1.8T.Remaining is the same as embodiment 3.
Embodiment 8
As different from Example 3：In step 3), the hollow-fibre membrane that molecular cut off is 200,000 dalton is first crossed, is obtained
The permeate arrived carries out ultrafiltration after the hollow-fibre membrane of 1,100,000 dalton.Remaining is the same as embodiment 3.
Embodiment 9
As different from Example 3：In step 3), the hollow-fibre membrane that molecular cut off is 500,000 dalton is first crossed, is obtained
The permeate arrived carries out ultrafiltration after the hollow-fibre membrane of 1,100,000 dalton.Remaining is the same as embodiment 3.
Embodiment 10
As different from Example 3：In step 3), the hollow-fibre membrane that molecular cut off is 350,000 dalton is first crossed, is obtained
The permeate arrived carries out ultrafiltration after the hollow-fibre membrane of 1,000,000 dalton.Remaining is the same as embodiment 3.
Embodiment 11
As different from Example 3：In step 3), the hollow-fibre membrane that molecular cut off is 350,000 dalton is first crossed, is obtained
The permeate arrived carries out ultrafiltration after the hollow-fibre membrane of 1,200,000 dalton.Remaining is the same as embodiment 3.
Comparative example 1
As different from Example 3：In step 2), 1h is extracted.Remaining is the same as embodiment 3.
Comparative example 2
As different from Example 3：In step 2), 5h is extracted.Remaining is the same as embodiment 3.
Comparative example 3
As different from Example 3：In step 4), magnetic field intensity 0.9T.Remaining is the same as embodiment 3.
Comparative example 4
As different from Example 3：In step 4), magnetic field intensity 2.1T.Remaining is the same as embodiment 3.
Comparative example 5
As different from Example 3：In step 3), the hollow-fibre membrane that molecular cut off is 50,000 dalton is first crossed, is obtained
Permeate after 1,100,000 dalton hollow-fibre membrane carry out ultrafiltration.Remaining is the same as embodiment 3.
Comparative example 6
As different from Example 3：In step 3), the hollow-fibre membrane that molecular cut off is 650,000 dalton is first crossed, is obtained
The permeate arrived carries out ultrafiltration after the hollow-fibre membrane of 1,100,000 dalton.Remaining is the same as embodiment 3.
Comparative example 7
As different from Example 3：In step 3), the hollow-fibre membrane that molecular cut off is 350,000 dalton is first crossed, is obtained
The permeate arrived carries out ultrafiltration after the hollow-fibre membrane of 900,000 dalton.Remaining is the same as embodiment 3.
Comparative example 8
As different from Example 3：In step 3), the hollow-fibre membrane that molecular cut off is 350,000 dalton is first crossed, is obtained
The permeate arrived carries out ultrafiltration after the hollow-fibre membrane of 1,300,000 dalton.Remaining is the same as embodiment 3.
Test example：Influence of the preparation process of the present invention to papaw wine antioxidation in vitro effect
1, experiment material：The corresponding papaw wine of embodiment 3-11, comparative example 1-8, comparative example 9 (after winning papaw, add
Enter the water of its weight half, the papaw juice obtained after mashing filtering).
2, test method：
(1) measurement of reducing power：Sample is by the potassium ferricyanide (K3Fe(CN)6) it is reduced into potassium ferrocyanide (K4Fe(CN)6),
Potassium ferrocyanide again with Fe3+Effect generates ferric ferrocyanide (Prussian blue), Prussian blue to be detected at 700nm wavelength
Absorbance indicates the size of reducing power, and absorbance is higher, and the reducing power of sample is stronger, and inoxidizability is stronger.In 700nm wavelength
Measured concentration is distinguished for the corresponding papaw wine of embodiment 3-11 and comparative example 1-8 of 5ml/ml, the papaw of comparative example 9 by place
The light absorption value of juice.
(2) superoxide anion experiment is removed：Generating ultra-oxygen anion free radical (O2-) reaction system in, respectively plus
Enter the corresponding papaw wine of embodiment 3-11 and comparative example 1-8 of a concentration of 5mg/ml, the papaw juice of comparative example 9, measures it
Clearance rate.
(3) experiment of hydroxyl radical free radical is removed：FeSO4With H2O2Reaction generates OH, and salicylic acid is added in system, can
Capture hydroxyl radical free radical simultaneously generate coloring matter, which has absorption maximum at 510nm, when in reaction system there are OH from
When by base scavenger, this oxidation process is suppressed, and absorbance value then reduces.In FeSO4With H2O2In reaction system, add respectively
Enter the corresponding papaw wine of embodiment 3-11 and comparative example 1-8 of a concentration of 30mg/ml, the papaw juice of comparative example 9, measures clear
Except rate.
(4) NO under the conditions of simulate the gastric juice pH2-Cleaning reaction acts on：It is to effectively prevent N- nitrosylations to remove nitrite
Close carcinogenic one of the approach of object.The embodiment 3-11 and comparative example for being separately added into a concentration of 14mg/ml are added in simulated system
The papaw juice of the corresponding papaw wine of 1-8, comparative example 9 measures clearance rate.
(5) DPPH methods measure antioxidant activity：DPPH is a kind of free radical of stabilization in organic solvent, is widely used in
In anti-oxidant appraisement system.In system, the embodiment 3-11 and comparative example 1-8 for being separately added into a concentration of 30mg/ml are corresponding
The papaw juice of papaw wine, comparative example 9 measures clearance rate.
3, test result
1 embodiment and comparative example each group substance antioxidant effect of table
As it can be seen from table 1 the molecular cut off of different extraction times, magnetic field intensity and hollow-fibre membrane all can shadow
The inoxidizability of papaw wine is rung, while it can also be seen that preparation process of the present invention synergistic effect, can improve papaw wine
Antioxidant activity, to improve its anti-oxidation efficacy.
Claims (9)
1. the preparation process of anti-oxidant papaw wine, which is characterized in that including following preparation process：
1) fresh papaw is won, wash clean drains away the water, drying；
2) fresh 2-4 times of water of papaw weight is added, mashing extracts 2-4h；
3) ultrafiltration obtains filtrate；
4) filtrate and white wine are closed very much and is uniformly placed on 5-10min in the magnetic field that magnetic field intensity is 1.2-1.8T；
5) it is aged 3-5 days, it is filling to seal up for safekeeping.
2. the preparation process of anti-oxidant papaw wine according to claim 1, it is characterised in that：In the step 1), dry
It is 25-35% to do to water content.
3. the preparation process of anti-oxidant papaw wine according to claim 1, it is characterised in that：In the step 2), leaching
Temperature when carrying is 35-45 DEG C.
4. the preparation process of anti-oxidant papaw wine according to claim 1, it is characterised in that：In the step 3), surpass
Filter the specific steps are：The hollow-fibre membrane that molecular cut off is ten thousand dalton of 20-50 is first crossed, obtained permeate is after 100-
The hollow-fibre membrane of 1200000 dalton.
5. the preparation process of anti-oxidant papaw wine according to claim 1 or 4, it is characterised in that：In the step 3),
Ultrafiltration the specific steps are：The hollow-fibre membrane that molecular cut off is 350,000 dalton is first crossed, obtained permeate is after 1,100,000
The hollow-fibre membrane of dalton.
6. the preparation process of anti-oxidant papaw wine according to claim 1, it is characterised in that：In the step 4), institute
The alcohol concentration for stating white wine is 45-50%vol.
7. the preparation process of anti-oxidant papaw wine according to claim 1, it is characterised in that：In the step 4), filter
The weight ratio of liquid and white wine is 1:1.
8. the preparation process of anti-oxidant papaw wine according to claim 1, it is characterised in that：In the step 4), put
It sets in the magnetic field that magnetic field intensity is 1.5T.
9. the preparation process of anti-oxidant papaw wine according to claim 1, it is characterised in that：It is old in the step 4)
Change 3 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810581781.6A CN108641871A (en) | 2018-06-07 | 2018-06-07 | The preparation process of anti-oxidant papaw wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810581781.6A CN108641871A (en) | 2018-06-07 | 2018-06-07 | The preparation process of anti-oxidant papaw wine |
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| CN108641871A true CN108641871A (en) | 2018-10-12 |
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| CN201810581781.6A Withdrawn CN108641871A (en) | 2018-06-07 | 2018-06-07 | The preparation process of anti-oxidant papaw wine |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850960A (en) * | 2006-03-02 | 2006-10-25 | 陕西省科学院酶工程研究所 | Nutrient tea wine brewing process |
| CN104357298A (en) * | 2014-12-09 | 2015-02-18 | 重庆综艺营养科技有限责任公司 | Preparation method of hovenia dulcis wine |
| CN104726297A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production technique of Chinese wolfberry/licorice health-care wine |
| KR20160066718A (en) * | 2014-12-03 | 2016-06-13 | 전북대학교산학협력단 | Moju comprising stems and fruits of Hovenia dulcis and method of preparing the same |
| CN106635689A (en) * | 2017-01-21 | 2017-05-10 | 安徽陈瑶湖黄酒有限公司 | Processing method for Baijiu rich in zinc and selenium |
-
2018
- 2018-06-07 CN CN201810581781.6A patent/CN108641871A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850960A (en) * | 2006-03-02 | 2006-10-25 | 陕西省科学院酶工程研究所 | Nutrient tea wine brewing process |
| CN104726297A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production technique of Chinese wolfberry/licorice health-care wine |
| KR20160066718A (en) * | 2014-12-03 | 2016-06-13 | 전북대학교산학협력단 | Moju comprising stems and fruits of Hovenia dulcis and method of preparing the same |
| CN104357298A (en) * | 2014-12-09 | 2015-02-18 | 重庆综艺营养科技有限责任公司 | Preparation method of hovenia dulcis wine |
| CN106635689A (en) * | 2017-01-21 | 2017-05-10 | 安徽陈瑶湖黄酒有限公司 | Processing method for Baijiu rich in zinc and selenium |
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Application publication date: 20181012 |