CN108715783A - The preparation process of strong stomach invigorating the spleen papaw wine - Google Patents
The preparation process of strong stomach invigorating the spleen papaw wine Download PDFInfo
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- CN108715783A CN108715783A CN201810582265.5A CN201810582265A CN108715783A CN 108715783 A CN108715783 A CN 108715783A CN 201810582265 A CN201810582265 A CN 201810582265A CN 108715783 A CN108715783 A CN 108715783A
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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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention belongs to the preparing technical fields of wine, especially relate to the preparation process of strong stomach invigorating the spleen papaw wine, including following preparation process：1) fresh papaw is won, wash clean drains away the water；2) into papaw, the water of its equivalent weight is added, then adds complex enzyme and is digested, adjusts pH to 4.0-4.5, temperature is 40-45 DEG C, digests 30-50min, obtains enzymolysis liquid；3) the wine cake of its weight 1-3% is added to enzymolysis liquid again, stirs evenly, ferments 80-120 days at 18-28 DEG C；4) it filters, ageing, ultrafiltration, filtrate is filling.Using the method for the present invention papaw wine, unique flavor, mellow in taste, no bitter taste, aromatic flavour, and papaw is compared, strong stomach invigorating the spleen effect is significantly improved, long-term storing wine body clarification, no precipitation, and the mouthfeel of wine is more and more mellow.
Description
Technical field
The invention belongs to the preparing technical fields of wine, especially relate to the preparation process of strong stomach invigorating the spleen 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.
Papaw is eaten it raw its meat and is had than heavier astringent taste, and has been cooked and has eaten, and many nutritional ingredients therein are destroyed again,
Corresponding effect can also substantially reduce.Therefore, in order to promote the mouthfeel of papaw, while in order to improve its strong stomach invigorating the spleen effect,
The present invention has researched and developed the preparation process of strong stomach invigorating the spleen papaw wine.
Invention content
Technical problem to be solved by the invention is to provide the preparation processes of strong stomach invigorating the spleen papaw wine.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides the preparation process for strengthening stomach invigorating the spleen papaw wine, including following preparation process：
1) fresh papaw is won, wash clean drains away the water；
2) into papaw, the water of its equivalent weight is added, then adds complex enzyme and is digested, adjusts pH to 4.0-4.5,
Temperature is 40-45 DEG C, digests 30-50min, obtains enzymolysis liquid；
3) the wine cake of its weight 1-3% is added to enzymolysis liquid again, stirs evenly, ferments 80-120 days at 18-28 DEG C；
4) it filters, ageing, ultrafiltration, filtrate is filling.
Complex enzyme of the present invention is the mixture of pepsin, cellulase, pectase, wherein pepsin, fibre
Tie up plain enzyme, the weight ratio of pectase is 1:(3-5):(4-6).
Preferably, in step 2) of the present invention, the weight of pepsin, cellulase, pectase in the complex enzyme
Amount is than being 1:4:5.
Preferably, in step 2) of the present invention, pH to 4.2 is adjusted, temperature is 42 DEG C.
Preferably, it in step 4) of the present invention, is aged 80-100 days.
Preferably, it in step 4) of the present invention, is carried out using the hollow-fibre membrane that molecular cut off is ten thousand dalton of 5-8
Ultrafiltration.
Compared with prior art, the beneficial effects of the present invention are：
In the method for the present invention, after being fermented again by enzymolysis, the papaw wine with special flavor, alcohol can be obtained
Thickness, no bitter taste, aromatic flavour, and papaw is compared, strong stomach invigorating the spleen effect is significantly improved, and after ageing, then carries out
Ultrafiltration so that the long-term storing wine body clarification of papaw wine, no precipitation, and the mouthfeel of wine is more and more mellow.
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 strong stomach invigorating the spleen papaw wine, including following preparation process：
1) fresh papaw is won, wash clean drains away the water；
2) into papaw, the water of its equivalent weight is added, then adds complex enzyme and is digested, adjusts pH to 4.0, temperature
It is 40 DEG C, digests 30min, obtains enzymolysis liquid, the complex enzyme is the mixture of pepsin, cellulase, pectase,
Middle pepsin, cellulase, pectase weight ratio be 1:5:6；
3) the wine cake of its weight 3% is added to enzymolysis liquid again, stirs evenly, ferments 120 days at 18 DEG C；
4) it filters, is aged 80 days, carry out ultrafiltration using the hollow-fibre membrane that molecular cut off is 80,000 dalton, filtrate fills
Dress.
Embodiment 2
The preparation process of strong stomach invigorating the spleen papaw wine, including following preparation process：
1) fresh papaw is won, wash clean drains away the water；
2) into papaw, the water of its equivalent weight is added, then adds complex enzyme and is digested, adjusts pH to 4.5, temperature
It is 45 DEG C, digests 50min, obtains enzymolysis liquid, the complex enzyme is the mixture of pepsin, cellulase, pectase,
Middle pepsin, cellulase, pectase weight ratio be 1:3:4；
3) the wine cake of its weight 1% is added to enzymolysis liquid again, stirs evenly, ferments 80 days at 28 DEG C；
4) it filters, is aged 100 days, carry out ultrafiltration using the hollow-fibre membrane that molecular cut off is 50,000 dalton, filtrate fills
Dress.
Embodiment 3
The preparation process of strong stomach invigorating the spleen papaw wine, including following preparation process：
1) fresh papaw is won, wash clean drains away the water；
2) into papaw, the water of its equivalent weight is added, then adds complex enzyme and is digested, adjusts pH to 4.2, temperature
It is 42 DEG C, digests 40min, obtains enzymolysis liquid, the complex enzyme is the mixture of pepsin, cellulase, pectase,
Middle pepsin, cellulase, pectase weight ratio be 1:4:5；
3) the wine cake of its weight 2% is added to enzymolysis liquid again, stirs evenly, ferments 100 days at 23 DEG C；
4) it filters, is aged 90 days, carry out ultrafiltration using the hollow-fibre membrane that molecular cut off is 70,000 dalton, filtrate fills
Dress.
Embodiment 4
As different from Example 3：In step 2), pH to 4.0 is adjusted.Remaining is the same as embodiment 3.
Embodiment 5
As different from Example 3：In step 2), pH to 4.5 is adjusted.Remaining is the same as embodiment 3.
Embodiment 6
As different from Example 3：In step 2), temperature is 40 DEG C.Remaining is the same as embodiment 3.
Embodiment 7
As different from Example 3：In step 2), temperature is 45 DEG C.Remaining is the same as embodiment 3.
Embodiment 8
As different from Example 3：In step 3), ferment 80 days.Remaining is the same as embodiment 3.
Embodiment 9
As different from Example 3：In step 3), ferment 120 days.Remaining is the same as embodiment 3.
Embodiment 10
As different from Example 3：In step 4), the molecular cut off of hollow-fibre membrane is 50,000 dalton.Remaining is the same as real
Apply example 3.
Embodiment 11
As different from Example 3：In step 4), the molecular cut off of hollow-fibre membrane is 80,000 dalton.Remaining is the same as real
Apply example 3.
Comparative example 1
As different from Example 3：In step 2), pH to 3.8 is adjusted.Remaining is the same as embodiment 3.
Comparative example 2
As different from Example 3：In step 2), pH to 4.7 is adjusted.Remaining is the same as embodiment 3.
Comparative example 3
As different from Example 3：In step 2), temperature is 38 DEG C.Remaining is the same as embodiment 3.
Comparative example 4
As different from Example 3：In step 2), temperature is 47 DEG C.Remaining is the same as embodiment 3.
Comparative example 5
As different from Example 3：In step 3), ferment 70 days.Remaining is the same as embodiment 3.
Comparative example 6
As different from Example 3：In step 3), ferment 130 days.Remaining is the same as embodiment 3.
Comparative example 7
As different from Example 3：In step 4), the molecular cut off of hollow-fibre membrane is 40,000 dalton.Remaining is the same as real
Apply example 3.
Comparative example 8
As different from Example 3：In step 4), the molecular cut off of hollow-fibre membrane is 90,000 dalton.Remaining is the same as real
Apply example 3.
Test example 1：The method of the present invention strengthens papaw wine the influence of stomach invigorating the spleen effect
Healthy mice 288 is chosen, weight is (20 ± 1) g, and half male and half female is randomly divided into 16 groups, every group 18, distinguishes
For blank group, model group, embodiment 3-9 groups, comparative example 1-6 groups, 9 groups of comparative example (wins papaw, its weight half is added
Water, mashing, obtains papaw slurries), in addition to blank group, made to the big yellow liquor (3ml/kg/ days × 15d) of each group gavage 200%
Model of spleen deficiency, continuous 15 days, blank group and model group continued to fill same volume physiological saline from the 16th day, remaining each group gavage is each
The corresponding substance (2ml/kg/ days × 15d) of group saw each group at the 31st day to spleen deficiency test mice gastric emptying rate, blood plasma stomach respectively
The influence of therbligs, is shown in Table 1.By the influence to mouse gastric emptying rate, Plasma Motilin Levels and Colonic Motility, the method for the present invention is inquired into papaw wine
Spleen and stomach function influence, gastric emptying rate, Plasma Motilin Levels and Colonic Motility are high, illustrate that the digestive function of taste is good.
Influence of 1 each group of table to mouse gastric emptying rate and plasma motilin
| Group | Mouse/only | Gastric emptying rate/% | Plasma Motilin Levels and Colonic Motility/(pg/ml) |
| Blank group | 18 | 77.23±11.14 | 308.25±14.25 |
| Model group | 18 | 51.21±10.21 | 178.32±18.07 |
| 3 groups of embodiment | 18 | 78.23±9.87 | 312.41±32.23 |
| 4 groups of embodiment | 18 | 76.25±10.17 | 304.22±10.36 |
| 5 groups of embodiment | 18 | 75.32±9.87 | 298.36±18.24 |
| 6 groups of embodiment | 18 | 74.24±8.78 | 295.36±21.47 |
| 7 groups of embodiment | 18 | 73.26±9.57 | 303.14±17.54 |
| 8 groups of embodiment | 18 | 74.25±6.98 | 311.25±18.26 |
| 9 groups of embodiment | 18 | 72.36±7.31 | 298.35±32.45 |
| Comparative example 1 | 18 | 56.25±8.21 | 202.36±17.23 |
| Comparative example 2 | 18 | 54.36±11.11 | 198.37±18.74 |
| Comparative example 3 | 18 | 58.24±9.57 | 205.64±21.36 |
| Comparative example 4 | 18 | 54.54±8.47 | 194.36±14.29 |
| Comparative example 5 | 18 | 53.36±9.25 | 211.25±23.78 |
| Comparative example 6 | 18 | 54.01±10.14 | 201.42±20.36 |
| Comparative example 9 | 18 | 59.36±12.11 | 210.25±24.27 |
As it can be seen from table 1 the pH and temperature of enzymolysis, and the number of days of fermentation can have a significant impact papaw taste,
In go beyond the scope, strengthening stomach invigorating the spleen, the effect is relatively poor, at the same also find out papaw wine that the method for the present invention is prepared have than
Preferably strong stomach invigorating the spleen effect, and the strong stomach invigorating the spleen effect of papaw can be improved.
Test example 2：Influence of the ultrafiltration to papaw wine storage effect of the present invention in the method for the present invention
At 30 DEG C, observation embodiment 3, embodiment 10, embodiment 11 and comparative example 7,8 corresponding papaw of comparative example
Colours of wine situation, concrete outcome are shown in Table 2.
The observed various visual conditions of table 2
| Group | Each group observes result |
| 3 groups of embodiment | At 3 years, wine body clear, deposit-free |
| 10 groups of embodiment | At 3 years, wine body clear, deposit-free |
| 11 groups of embodiment | At 3 years, wine body clear, deposit-free |
| 7 groups of comparative example | At 9 months, wine body becomes cloudy |
| 8 groups of comparative example | At 12 months, wine body becomes cloudy |
From table 2, it can be seen that can influence papaw using the hollow-fibre membrane ultrafiltration of different molecular cut offs after ageing
The storage effect of wine, and the molecular cut off used is not that the higher the better, observation finds the retention molecule when hollow-fibre membrane
When amount is ten thousand dalton of 5-8, there is more significant storage effect.
Claims (5)
1. the preparation process of strong stomach invigorating the spleen papaw wine, which is characterized in that including following preparation process：
1) fresh papaw is won, wash clean drains away the water；
2) into papaw, the water of its equivalent weight is added, then adds complex enzyme and is digested, adjusts pH to 4.0-4.5, temperature
It is 40-45 DEG C, digests 30-50min, obtain enzymolysis liquid；
3) the wine cake of its weight 1-3% is added to enzymolysis liquid again, stirs evenly, ferments 80-120 days at 18-28 DEG C；
4) it filters, ageing, ultrafiltration, filtrate is filling；
The complex enzyme is the mixture of pepsin, cellulase, pectase, wherein pepsin, cellulase, pectin
The weight ratio of enzyme is 1:(3-5):(4-6).
2. the preparation process of strong stomach invigorating the spleen papaw wine according to claim 1, it is characterised in that：In the step 2),
Pepsin in the complex enzyme, cellulase, pectase weight ratio be 1:4:5.
3. the preparation process of strong stomach invigorating the spleen papaw wine according to claim 1, it is characterised in that：In the step 2),
PH to 4.2 is adjusted, temperature is 42 DEG C.
4. the preparation process of strong stomach invigorating the spleen papaw wine according to claim 1, it is characterised in that：In the step 4),
Ageing 80-100 days.
5. the preparation process of strong stomach invigorating the spleen papaw wine according to claim 1, it is characterised in that：In the step 4),
Ultrafiltration is carried out using the hollow-fibre membrane that molecular cut off is ten thousand dalton of 5-8.
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| CN201810582265.5A CN108715783A (en) | 2018-06-07 | 2018-06-07 | The preparation process of strong stomach invigorating the spleen papaw wine |
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Citations (5)
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|---|---|---|---|---|
| CN103710214A (en) * | 2014-01-06 | 2014-04-09 | 中国热带农业科学院香料饮料研究所 | Jack fruit wine and preparation method thereof |
| CN104489820A (en) * | 2014-12-30 | 2015-04-08 | 广西修正堂药房连锁经营有限公司 | Method for preparing dragon fruit liquid |
| CN104560506A (en) * | 2014-12-05 | 2015-04-29 | 安徽箐箐生态食品开发有限公司 | Preparation method of peel-bearing kiwi fruit wine |
| CN105087335A (en) * | 2015-09-15 | 2015-11-25 | 广西运亨酒业有限公司 | Rhodomyrtus tomentosa wine and processing method thereof |
| CN106398973A (en) * | 2016-11-17 | 2017-02-15 | 黄文庆 | Raisin tree seed wine and production method thereof |
-
2018
- 2018-06-07 CN CN201810582265.5A patent/CN108715783A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710214A (en) * | 2014-01-06 | 2014-04-09 | 中国热带农业科学院香料饮料研究所 | Jack fruit wine and preparation method thereof |
| CN104560506A (en) * | 2014-12-05 | 2015-04-29 | 安徽箐箐生态食品开发有限公司 | Preparation method of peel-bearing kiwi fruit wine |
| CN104489820A (en) * | 2014-12-30 | 2015-04-08 | 广西修正堂药房连锁经营有限公司 | Method for preparing dragon fruit liquid |
| CN105087335A (en) * | 2015-09-15 | 2015-11-25 | 广西运亨酒业有限公司 | Rhodomyrtus tomentosa wine and processing method thereof |
| CN106398973A (en) * | 2016-11-17 | 2017-02-15 | 黄文庆 | Raisin tree seed wine and production method thereof |
Non-Patent Citations (3)
| Title |
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| 叶强编著: "《中国食疗本草新编》", 30 September 1999, 广东高等教育出版社 * |
| 李敬华: "超滤在配制葡萄酒澄清中的应用 ", 《食品研究与开发》 * |
| 杨春哲等: "超滤在苹果酒澄清中的应用 ", 《食品工业》 * |
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