CN108728292A - 一种葡萄酒及其制备方法 - Google Patents

一种葡萄酒及其制备方法 Download PDF

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CN108728292A
CN108728292A CN201710272725.XA CN201710272725A CN108728292A CN 108728292 A CN108728292 A CN 108728292A CN 201710272725 A CN201710272725 A CN 201710272725A CN 108728292 A CN108728292 A CN 108728292A
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方国兵
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    • C12G1/02Preparation of must from grapes; Must treatment and fermentation
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    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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    • A61K36/73Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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    • A61K36/75Rutaceae (Rue family)
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    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/81Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815Lycium (desert-thorn)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/894Dioscoreaceae (Yam family)
    • A61K36/8945Dioscorea, e.g. yam, Chinese yam or water yam

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Abstract

本发明公开了一种葡萄酒及其制备方法;该葡萄酒由包括如下重量份数的原料制备得到:鲜葡萄80‑90份、枸杞3‑6份、桑葚3‑5份、罗汉果2‑4份、山药1‑3份、玫瑰花1‑3份、柚子皮1‑3份、木糖醇2‑3份;制备方法:鲜葡萄去农残,发酵得葡萄汁,枸杞、桑葚、罗汉果、山药、玫瑰花、柚子皮粉碎,浸泡于4倍量水中得浆液,酶解得酶解液,将葡萄汁和酶解液混合发酵,过滤可得;本发明提供的葡萄酒,农残量低、抗疲劳、增强人体免疫力和抗病能力,具有一定的保健功能,且制作方法简单易行,成本低及生产周期短。

Description

一种葡萄酒及其制备方法
技术领域
本发明涉及酒类食品技术领域,具体涉及一种葡萄酒及其制备方法。
背景技术
葡萄酒是指以葡萄或葡萄汁为原料,经全部或部分发酵酿制而成。酒精度大于等于7%的酒精饮品。葡萄酒中含有的多种氨基酸、矿物质和维生素等,能直接被人体吸收。因此葡萄酒能对维持和调节人体的生理机能起到良好的作用。普通的葡萄酒虽有一定的保健作用,但保健营养等功效尚不够全面降糖降压降脂、滋补强身等方面还很不够,且现有的葡萄酒制备工艺中尚找不到一种有效去除农残的方法,部分成品葡萄酒中被检测出有农药残留。
发明内容
本发明的目的是克服现有技术的不足,提供一种葡萄酒及其制备方法。
本发明采用的技术方案为:
一种葡萄酒,该葡萄酒由包括如下重量份数的原料制备得到:鲜葡萄80-90份、枸杞3-6份、桑葚3-5份、罗汉果2-4份、山药1-3份、玫瑰花1-3份、柚子皮1-3份、木糖醇2-4份。
进一步的,所述的葡萄酒的原料的重量份数为:鲜葡萄85份、枸杞5份、桑葚4份、罗汉果3份、山药1-3份、玫瑰花2份、柚子皮2份、木糖醇3份。
本发明还提供了上述葡萄酒的制备方法,包括如下步骤:
1)称取鲜葡萄80-90份,放入光谱箱中降解农药48小时,洗净破皮沥干水分后,入容器中,将容器用保鲜纸封口,24小时后第一次加入木糖醇2-3份,搅匀后盖上保鲜膜,中间每天搅拌二次,将葡萄皮压入汁中,发酵4-6天,温度控制在10℃以下得葡萄汁;
2)称取枸杞3-6份、桑葚3-5份、罗汉果2-4份、山药1-3份、玫瑰花1-3份、柚子皮1-3份分别放入光谱箱中降解农药48小时后粉碎处理,然后浸泡于4倍量水中得浆液,向浆液中加入果胶酶3克/100千克和纤维素酶4克/100千克进行酶解处理,过滤制得酶解浆液;
3)将步骤1)所得葡萄汁与步骤2)中获得的酶解浆液送入发酵罐,加入二氧化硫40-60mg/L,酵母3-6份,进行发酵,发酵温度20-30℃,发酵过程中,从发酵底部出酒口放出至中间容器,然后泵入容器顶部,发酵时间5-9天;
4)发酵完成后,将酒液清汁过滤分离;
5)将步骤4)所得酒液澄清处理后,除菌过滤,分装即可。
本发明所述葡萄酒由药食同源的中药枸杞、桑葚、罗汉果、山药、玫瑰花、柚子皮和葡萄制成。枸杞、桑葚、罗汉果、山药、玫瑰花、柚子皮首先在果胶酶和纤维素酶进行酶解处理,其所含活性成分含量比只经常规浸取得到很大提高,有效释放的活性成分再和葡萄汁发酵处理。枸杞、柚子皮从根本上增强人体抗氧化和抗衰老的能力,桑葚、山药和罗汉果可以降低血糖,玫瑰花起到美容养颜作用,多种成分和葡萄独有的活性成分有机结合,用木糖醇代替了制作葡萄酒常用的冰糖、葡萄糖,起到了意想不到的抗氧化性、抗衰老和美容养颜、降血糖的功效。此外,酿造葡萄酒的食材通过放入光谱箱中降解农药48小时,有效去除酒中的农残。在酿造过程中,通过保持在10℃以下的低温浸渍,有利于突出葡萄酒的香气,而在发酵过程中,从发酵底部出酒口放出至中间容器,然后泵入容器顶部,有利于葡萄汁的发酵彻底,加强色素的提取。
具体实施方式
一种葡萄酒的制备方法,包括如下步骤:
1)称取鲜葡萄85份,去梗,放入光谱箱中降解农药48小时,洗净破皮沥干水分,破皮后,入容器中,将容器用保鲜纸封口,24小时后第一次加入木糖醇3份,搅匀后盖上保鲜膜,中间每天搅拌二次,将葡萄皮压入汁中,发酵4天,温度控制在10℃以下得葡萄汁;
2)称取枸杞5份、桑葚4份、罗汉果3份、山药2份、玫瑰花2份、柚子皮2份分别进行粉碎处理,然后浸泡于4倍量水中得浆液,向浆液中加入果胶酶3克/100千克和纤维素酶4克/100千克进行酶解处理,过滤制得酶解浆液;
3)将步骤1)所得葡萄汁与步骤2)中获得的酶解浆液送入发酵罐,加入二氧化硫50mg/L,酵母5份,进行发酵,发酵温度25℃,发酵过程中,从发酵底部出酒口放出至中间容器,然后泵入容器顶部,发酵时间9天;
4)发酵完成后,将酒液清汁过滤分离;
5)将步骤4)所得酒液澄清处理后,除菌过滤,分装即可。

Claims (3)

1.一种葡萄酒,其特征在于:该葡萄酒由包括如下重量份数的原料制备:鲜葡萄80-90份、枸杞3-6份、桑葚3-5份、罗汉果2-4份、山药1-3份、玫瑰花1-3份、柚子皮1-3份、木糖醇2-4份。
2.根据权利要求1所述的一种葡萄酒,其特征在于:所述的葡萄酒的原料的重量份数为:鲜葡萄85份、枸杞5份、桑葚4份、罗汉果3份、山药1-3份、玫瑰花2份、柚子皮2份、木糖醇3份。
3.权利要求1所述的葡萄酒的制备方法,其特征在于:包括如下步骤:
1)称取鲜葡萄80-90份,放入光谱箱中降解农药48小时,洗净破皮沥干水分后,入容器中,将容器用保鲜纸封口,24小时后第一次加入木糖醇2-3份,搅匀后盖上保鲜膜,中间每天搅拌二次,将葡萄皮压入汁中,发酵4-6天,温度控制在10℃以下得葡萄汁;
2)称取枸杞3-6份、桑葚3-5份、罗汉果2-4份、山药1-3份、玫瑰花1-3份、柚子皮1-3份分别放入光谱箱中降解农药48小时后粉碎处理,然后浸泡于4倍量水中得浆液,向浆液中加入果胶酶3克/100千克和纤维素酶4克/100千克进行酶解处理,过滤制得酶解浆液;
3)将步骤1)所得葡萄汁与步骤2)中获得的酶解浆液送入发酵罐,加入二氧化硫40-60mg/L,酵母3-6份,进行发酵,发酵温度20-30℃,发酵过程中,从发酵底部出酒口放出至中间容器,然后泵入容器顶部,发酵时间5-9天;
4)发酵完成后,将酒液清汁过滤分离;
5)将步骤4)所得酒液澄清处理后,除菌过滤,分装即可。
CN201710272725.XA 2017-04-24 2017-04-24 一种葡萄酒及其制备方法 Pending CN108728292A (zh)

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Application publication date: 20181102