CN109022201A - Three enzymes, one ferment function health preserving wine - Google Patents
Three enzymes, one ferment function health preserving wine Download PDFInfo
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- CN109022201A CN109022201A CN201810942149.XA CN201810942149A CN109022201A CN 109022201 A CN109022201 A CN 109022201A CN 201810942149 A CN201810942149 A CN 201810942149A CN 109022201 A CN109022201 A CN 109022201A
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- enzymes
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- preserving wine
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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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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Abstract
The present invention provides three enzymes, one ferment function health preserving wines, are made of following raw material: 8-15 parts of fructus lycii, 10-12 parts of blueberry, 10-15 parts of cherry and 30-35 parts of white wine.Compared with prior art, fructus lycii of the present invention, blueberry and cherry mutually act synergistically, and by three enzymes, one ferment, are conducive to digestion and absorption of the human body to nutritional ingredient；The recovery rate of material effective component is high, has and improves the immunity of the human body, anticancer, it is anti-oxidant the effects of.Moreover, the health preserving wine glycol of preparation is fresh and sweet, than directly utilizing the mouthfeel of soaking in Chinese liquor more preferable.
Description
Technical field
The invention belongs to field of health care food, and in particular to three enzymes, one ferment function health preserving wine utilizes cellulase, pectase
After hemicellulase enzymatic hydrolysis, by saccharomycetes to make fermentation, by three enzymes, one ferment, raw material is broken down into human body and is easy the health absorbed
Wine.
Background technique
With social development and the generally raising of people's living standard and the change of human life style, health-oriented products
Aggregate demand sharply increase.Based on biotechnology and life science, cover health care, nutrition and health care, bodybuilding and entertainment etc.
The big health industry of health service function becomes the important industry of 21 century guidance global economic development and social progress.It is " big strong
The health problem industrialization of the people is made health care-health-diseases prevention-is cured the disease-nurse-restore by the proposition of health industry " theory
It is organically combined together, becomes an important means for solving the problems, such as people's health.
The meaning of health is then maintenance life.It is nourished by adjustment spirit, diet, reaches and take good care of one's health, reduce disease, increase
It is all health activity into health, the activity promoted longevity.What health was focused on is basic adjusting, is related to each daily details,
To ensure the sound development of body.In brief, health is body under the protection of external factor, keep normal health, maintain and
Ensure the basic operation of life；Health is then the activity by own beneficial, and the body of let us deacclimatizes natural environment, enhancing
The ability of various affects is resisted, and is finally reached the purpose of anti-aging.
Health preserving wine is reinvigoration, is the adjusting to function of human body, is suitble to all groups.
Currently, the preparation method of health preserving wine predominantly utilizes some Chinese medicines of soaking in Chinese liquor, soaking time is long, moreover, mouthfeel
It is bad.
Summary of the invention
The purpose of the present invention is to provide a kind of one ferment function health preserving wines of three enzyme, and fructus lycii, blueberry and cherry are utilized fiber
After plain enzyme, pectase and hemicellulase enzymatic hydrolysis, by saccharomycetes to make fermentation, by three enzymes, one ferment, raw material is decomposed small molecular sugar
With polypeptide etc., white wine is added, is conducive to absorption of human body nutriment, and fresh and sweet glycol, mouthfeel are more preferable.
Three enzymes, one ferment function health preserving wine provided by the invention, is made of following raw material:
Three enzymes, the one ferment function health preserving wine the preparation method comprises the following steps:
1) fructus lycii of formula ratio is crushed, crosses 80-100 mesh；The blueberry of formula ratio and cherry are smashed to pieces, after sieving
Fructus lycii is uniformly mixed；
2) deionized water is added into the smashed mixture of step 1), stirs and evenly mixs；
3) mixed enzyme of cellulase, pectase and hemicellulase, heating and thermal insulation enzymatic hydrolysis are added into step 2) system；
Enzyme deactivation again then cools to room temperature, and filtering obtains filtrate；
4) saccharomycete is added into filtrate obtained by step 3), then heating and thermal insulation fermentation sterilizes, refilters；
5) white wine of formula ratio is added into filtrate obtained by step 4), stirs and evenly mixs to get three enzymes, one ferment function health preserving wine.
15-25 times that deionized amount is smashed mixture quality is added in step 2)；
The additional amount of mixed enzyme described in step 3) is the 1.5-3% of step 2) system quality.
Further, the mass ratio of mixed enzyme cellulase, pectase and hemicellulase is 1:0.8- in step 3)
1.2:1.1-1.5。
The enzyme activity of the cellulase is 1 × 104-1×105U/g。
The enzyme activity of the pectase is 1 × 104-1×105U/g。
The enzyme activity of the hemicellulase is 5 × 104-5×105U/g。
The enzymatic hydrolysis of heating and thermal insulation described in step 3), which refers to, is heated to 47-51 DEG C of heat preservation enzymatic hydrolysis 2-3h.
Enzyme deactivation described in step 3), which refers to, is heated to 90-95 DEG C of heat preservation enzyme deactivation 20-30min；
Saccharomycete clump count described in step 4) 1 × 108-2×1010CFU/g；Saccharomycete described in step 4) is commercially available.
The dosage of saccharomycete described in step 4) is the 0.2-0.4% of handled filtrate quality.
Further, the fermentation of heating and thermal insulation described in step 4) is fermented 1-2.5h under the conditions of referring to 28-33 DEG C.
Sterilizing, which refers to, described in step 4) is heated to 115-121 DEG C of insulated sterilizing 20-30min.
Three enzymes, one ferment function health preserving wine provided in the present invention handles by three enzymes, one ferment, fructus lycii, blueberry and cherry is mixed
After conjunction, the cellulose and polyoses content of several raw materials are more, directly extraction active material, and recovery rate is low, moreover, human body can absorb
Utilization rate is low.After the present invention is using cellulase, pectase and hemicellulase enzymatic hydrolysis, decompose cellulose in several raw materials and
Pectin destroys cell wall structure, is conducive to the dissolution of polysaccharide in raw material, protein isoreactivity substance, is conducive to subsequent fermentation,
Moreover, digesting by 3 kinds of compound enzymes, recovery rate can be improved.Then, by the glycolysis of saccharomycete, obtain small molecular sugar and
Polypeptide isoreactivity substance, compounds with white wine, promotes human consumption and absorption, and then improve the absorption rate of raw material.
Fructus lycii is containing polysaccharides, glycine betaine and wolfberry pigment etc. in the present invention, has immunological regulation and antitumor, anti-ageing
Always, antitumor, remove free radical the effects of.Cherry is containing sugar, citric acid, tartaric acid, carrotene, vitamin C, iron, calcium, phosphorus etc.
Ingredient, energy Energy benefit taste, nourishing the liver and kidney, treatment anaemia；Outside blueberry sugar rich in, acid and Vc, it is rich in VE, VA, VB, SOD, bear
The mineral elements such as fruit glycosides, protein, anthocyanin, dietary fibre and K, Fe, Zn, Ca abundant, have prevent cranial nerve aging,
Protection eyesight, anticancer, softening blood vessel, the functions such as enhances the immune of the body at heart tonifying, and nutritional ingredient is high.
Compared with prior art, fructus lycii of the present invention, blueberry and cherry mutually act synergistically, by three enzymes, one ferment, favorably
In digestion and absorption of the human body to nutritional ingredient；The recovery rate of material effective component is high, has and improves the immunity of the human body, and anticancer resists
The effects of oxidation.Moreover, the health preserving wine glycol of preparation is fresh and sweet, than directly utilizing the mouthfeel of soaking in Chinese liquor more preferable.
Specific embodiment
Embodiment 1
Three enzymes, one ferment function health preserving wine, is made of following raw material:
Above-mentioned three enzymes, one ferment function health preserving wine the preparation method comprises the following steps:
1) fructus lycii of formula ratio is crushed, is sieved with 100 mesh sieve；The blueberry of formula ratio and cherry are smashed to pieces, with the Chinese holly after sieving
Qi is uniformly mixed；
2) 20 times of deionized water of mixture quality is added into the smashed mixture of step 1), stirs and evenly mixs；
3) mixed enzyme of cellulase, pectase and hemicellulase is added into step 2) system, is heated to 48 DEG C of guarantors
Temperature enzymatic hydrolysis 2h；The additional amount of mixed enzyme is the 1.8% of step 2) system quality, after enzymatic hydrolysis, is heated to 95 DEG C of heat preservation enzyme deactivations
20min is then cooled to room temperature, and filtering obtains filtrate；Wherein, the mass ratio of cellulase, pectase and hemicellulase is 1:
1.1:1.2；The enzyme activity of cellulase is 1 × 104U/g；The enzyme activity of pectase is 2 × 104U/g；The enzyme activity of hemicellulase
Power is 5 × 104U/g；
4) saccharomycete of its quality 0.3% is added into filtrate obtained by step 3), ferment 1.5h under the conditions of 30 DEG C, then,
121 DEG C of heat preservation mould 20min are heated to, after being cooled to room temperature, filtering；Saccharomycete clump count 1 × 109CFU/g；
5) white wine of formula ratio is added into filtrate obtained by step 4), stirs and evenly mixs to get three enzymes, one ferment function health preserving wine.
The health preserving wine glycol of above-mentioned preparation is fresh and sweet, than directly utilizing the mouthfeel of soaking in Chinese liquor more according to above-mentioned raw materials proportion
It is good.Moreover, the recovery rate of material effective component is high, be conducive to absorption of human body, long-term drinking has and improves the immunity of the human body, and resists
Cancer, it is anti-oxidant the effects of.
Embodiment 2
Three enzymes, one ferment function health preserving wine, is made of following raw material:
Above-mentioned three enzymes, one ferment function health preserving wine the preparation method comprises the following steps:
1) fructus lycii of formula ratio is crushed, crosses 80 meshes；Blueberry and cherry are smashed to pieces, mixed with the fructus lycii after sieving
It is even；
2) 25 times of deionized water of mixture quality is added into the smashed mixture of step 1), stirs and evenly mixs；
3) mixed enzyme of cellulase, pectase and hemicellulase is added into step 2) system, is heated to 50 DEG C of guarantors
Temperature enzymatic hydrolysis 3h；The additional amount of mixed enzyme is the 3% of step 2) system quality, after enzymatic hydrolysis, is heated to 90 DEG C of heat preservation enzyme deactivation 25min,
It then cools to room temperature, filters, obtain filtrate；Wherein, the mass ratio of cellulase, pectase and hemicellulase is 1:1.1:
1.2；The enzyme activity of cellulase is 3 × 104U/g；The enzyme activity of pectase is 1 × 104U/g；The enzyme activity of hemicellulase is
5×104U/g；
4) saccharomycete of its quality 0.3% is added into filtrate obtained by step 3), ferment 2h under the conditions of 32 DEG C, then heats
To 121 DEG C of heat preservation mould 20min, after being cooled to room temperature, filtering；Saccharomycete clump count 2 × 108CFU/g；
5) white wine of formula ratio is added into filtrate obtained by step 4), stirs and evenly mixs to get three enzymes, one ferment function health preserving wine.
The health preserving wine glycol of above-mentioned preparation is fresh and sweet, than directly utilizing the mouthfeel of soaking in Chinese liquor more according to above-mentioned raw materials proportion
It is good.Moreover, the recovery rate of material effective component is high, be conducive to absorption of human body, long-term drinking has and improves the immunity of the human body, and resists
Cancer, it is anti-oxidant the effects of.
Claims (8)
1. three enzymes, one ferment function health preserving wine, which is characterized in that three enzymes, the one ferment function health preserving wine is by following raw material system
At:
2. three enzymes, one ferment function health preserving wine according to claim 1, which is characterized in that three enzymes, the one ferment function health preserving wine
The preparation method comprises the following steps:
1) fructus lycii of formula ratio is crushed, crosses 80-100 mesh；The blueberry of formula ratio and cherry are smashed to pieces, with the fructus lycii after sieving
It is uniformly mixed；
2) deionized water is added into the smashed mixture of step 1), stirs and evenly mixs；
3) mixed enzyme of cellulase, pectase and hemicellulase, heating and thermal insulation enzymatic hydrolysis are added into step 2) system；It goes out again
Enzyme then cools to room temperature, and filtering obtains filtrate；
4) saccharomycete is added into filtrate obtained by step 3), then heating and thermal insulation fermentation sterilizes, refilters；
5) white wine of formula ratio is added into filtrate obtained by step 4), stirs and evenly mixs to get three enzymes, one ferment function health preserving wine.
3. three enzymes, one ferment function health preserving wine according to claim 2, which is characterized in that deionized amount is added in step 2)
It is 15-25 times of smashed mixture quality.
4. three enzymes, one ferment function health preserving wine according to claim 2, which is characterized in that mixed enzyme described in step 3) adds
Enter the 1.5-3% that amount is step 2) system quality.
5. three enzymes, one ferment function health preserving wine according to claim 2 or 3, which is characterized in that fine in mixed enzyme in step 3)
The mass ratio for tieing up plain enzyme, pectase and hemicellulase is 1:0.8-1.2:1.1-1.5.
6. three enzymes, one ferment function health preserving wine according to claim 2, which is characterized in that heating and thermal insulation enzyme described in step 3)
Solution, which refers to, is heated to 47-51 DEG C of heat preservation enzymatic hydrolysis 2-3h.
7. three enzymes, one ferment function health preserving wine according to claim 2, which is characterized in that the use of saccharomycete described in step 4)
Amount is the 0.2-0.4% of handled filtrate quality.
8. three enzymes, the one ferment function health preserving wine according to claim 2 or 6, which is characterized in that heat and protect described in step 4)
Temperature fermentation is fermented 1-2.5h under the conditions of referring to 28-33 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810942149.XA CN109022201A (en) | 2018-08-17 | 2018-08-17 | Three enzymes, one ferment function health preserving wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810942149.XA CN109022201A (en) | 2018-08-17 | 2018-08-17 | Three enzymes, one ferment function health preserving wine |
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| Publication Number | Publication Date |
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| CN109022201A true CN109022201A (en) | 2018-12-18 |
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| CN201810942149.XA Withdrawn CN109022201A (en) | 2018-08-17 | 2018-08-17 | Three enzymes, one ferment function health preserving wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136304A (en) * | 2021-04-30 | 2021-07-20 | 郭爱社 | Health wine for improving immunity and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105199892A (en) * | 2014-06-26 | 2015-12-30 | 谈许婷 | Health preserving wine and preparation method thereof |
| CN107057966A (en) * | 2017-06-30 | 2017-08-18 | 合肥登方税生物科技有限公司 | A kind of brewing method of cherry fruit wine |
| CN108251481A (en) * | 2018-02-28 | 2018-07-06 | 安徽精准医疗产业研究院有限公司 | Three enzymes, one ferment eats the production method of medicinal fungus bacterium peptide |
-
2018
- 2018-08-17 CN CN201810942149.XA patent/CN109022201A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105199892A (en) * | 2014-06-26 | 2015-12-30 | 谈许婷 | Health preserving wine and preparation method thereof |
| CN107057966A (en) * | 2017-06-30 | 2017-08-18 | 合肥登方税生物科技有限公司 | A kind of brewing method of cherry fruit wine |
| CN108251481A (en) * | 2018-02-28 | 2018-07-06 | 安徽精准医疗产业研究院有限公司 | Three enzymes, one ferment eats the production method of medicinal fungus bacterium peptide |
Non-Patent Citations (1)
| Title |
|---|
| 邱平等: "蓝莓干红酒酿制工艺的研究", 《食品与发酵科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136304A (en) * | 2021-04-30 | 2021-07-20 | 郭爱社 | Health wine for improving immunity and preparation method thereof |
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Application publication date: 20181218 |