CN109055117A - A kind of high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type and preparation method thereof - Google Patents
A kind of high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type and preparation method thereof Download PDFInfo
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- CN109055117A CN109055117A CN201811215636.2A CN201811215636A CN109055117A CN 109055117 A CN109055117 A CN 109055117A CN 201811215636 A CN201811215636 A CN 201811215636A CN 109055117 A CN109055117 A CN 109055117A
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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
Abstract
The invention discloses high anthocyanidin Garbo fruit wine of a kind of flowers and fruits fragrant and sweet type and preparation method thereof, and the Garbo fruit wine is prepared by the raw material of following parts by weight: 300 ~ 400 parts of Garbo fruit, 100 ~ 200 parts of juice of my pomegranate, 40 ~ 50 parts of mulberry juice, sugared 40 ~ 50 parts, 5 ~ 8 parts of yeast, 30 ~ 50 parts of arillus longan, 20 ~ 40 parts of jujube, 5 ~ 10 parts of fructus lycii, 10 ~ 20 parts of rose, 10 ~ 20 parts of sweet osmanthus.The smell of fruits is very sweet for the fruit wine fragrance of a flower in Garbo prepared by the present invention, entrance sweetness is moderate, taste is especially pure and fresh tasty and refreshing, anacidity, puckery, bitter sense, and rich in ingredients such as anthocyanidin, gallic acid, vitamin, polysaccharide, minerals, amino acid, with anti-oxidant, anti-aging, beautifying face and moistering lotion, enriching the blood and tonifying qi, liver-kidney tonifying, nourishing blood and tranquilization, promote immune, fluid dryness and other effects, especially caters to women taste and health care demand.
Description
Technical field
The present invention relates to health liquor technical fields, and in particular to a kind of high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type and its system
Preparation Method.
Background technique
Fruit wine is to brew meticulously using various fruits as raw material by techniques such as broken, pressure extracting juice, fermentation, clarification, ageing
Alcoholic drink made of allotment, wine degree is low, and vinosity is mildly tasty and refreshing, and fruit flavor is dense, and nutritive value is high, maintains the day in fruit substantially
Right nutritional ingredient has unique flavor and color in addition, therefore deeply by the favor of the majority of consumers.Fruit wine it is many kinds of, because
The difference of respective raw material and flavor is different, the nutritive value of fruit wine is also not quite similar.Garbo fruit (Myrciaria cauliflora
(DC.) Berg) mellow fruit pulp is translucent in succulence, and sweet incomparable when well done, sugariness is average up to 13 to 18 degree, and mouthfeel is only
Spy, fragrant, taste like a variety of flavors such as mangosteen, fragrant fragrant plant pleasure, Sakyamuni, pineapples, eat mouthfeel after entrance will undergo 4 kinds of differences it
Unique taste.Since the shelf-life of fresh fruit is short, often begin to ferment within 3-4 days after harvesting, thus fruit in addition to fresh food other than, often
It is commonly used for being processed into the products such as fruit wine, fruit vinegar, fruit juice, jam, white wine.Garbo fruit pericarp band acerbity, but rich in anthocyanidin,
Tannin, gallic acid and vitamin A and vitamin C are the main portions for playing healthcare function.China mainland is merely with good at present
Often acerbity is heavier for the fruit wine that the precious full fruit of fruit is led to, and mouthfeel is bad, it is difficult to swallow, be not particularly suitable for the taste of women, and pass through
It examines anthocyanidin content in wine to be also far below grape wine, thus prepares Fruity type, sweet tea type and high cyanine by improving wine brewing formula
The Garbo fruit wine of cellulose content, had not only catered to the mouthfeel demand of women, but also had catered to female cosmetic moistening, anti-aging, enriching the blood and tonifying qi
Equal health care demands have important meaning for improving the diversification of Garbo fruit wine and occupation rate of market.
Summary of the invention
It is described good the purpose of the present invention is to provide high anthocyanidin Garbo fruit wine of a kind of flowers and fruits fragrant and sweet type and preparation method thereof
Precious fruit wine formula components are fine quality raw material, and contained functional component and effect are each advantageous, and preparation method is simple, manufactured
Sweet perfumes are diffused all around for Garbo fruit wine, and entrance sweetness is moderate, clean taste, anacidity astringent sense, and rich in anthocyanidin, gallic acid, vitamin,
The ingredients such as polysaccharide, minerals, amino acid have anti-oxidant, anti-aging, beautifying face and moistering lotion, enriching the blood and tonifying qi, liver-kidney tonifying, blood-nourishing peace
Mind promotes immune, fluid dryness and other effects, especially caters to women taste and health care demand.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type, is prepared by the raw material of following parts by weight: Garbo fruit 300~
400 parts, 100~200 parts of juice of my pomegranate, 40~50 parts of mulberry juice, 40~50 parts of white granulated sugar, 5~8 parts of yeast, arillus longan 30~50
Part, 20~40 parts of jujube, 5~10 parts of fructus lycii, 10~20 parts of rose, 10~20 parts of sweet osmanthus.
Wherein, Garbo fruit is ' Sabah ' Garbo fruit atropurpureus healthy mature fruit of fresh picking.Pomegranate is bright red No.1
Pomegranate, pomegranate and the non-same season fruit of Garbo fruit, ' the bright red No.1 ' of picking fresh pomegranate is taken out pomegranate seed by autumn, with juicing
Device juicing, obtains juice of my pomegranate, is put into -20 DEG C of freezers and stores, spare.Mulberries are ' black pearl ' mulberries atropurpureus of fresh picking
Healthy mature fruit.Arillus longan is ' Chu Liang ' dried longan aril after peeled and cored, and jujube is, the fructus lycii dry with field jujube after stoning
It is dry for lycium barbarum.Rose is Pingyin polyphyll red rose dried flower, and sweet osmanthus is gold osmanthus dried flower.Yeast is saccharomyces cerevisiae.
The present invention also provides the preparation methods of the high anthocyanidin Garbo fruit wine of the flowers and fruits fragrant and sweet type, comprising the following steps:
1) fresh Garbo fruit is cleaned up, naturally dry, crushes, obtains Garbo puree；
2) fresh pomegranate is cleaned up, peeling takes seed, squeezes the juice, obtains juice of my pomegranate, store in -20 DEG C of freezers, spare；
3) mulberries salt water is impregnated 30~40 minutes, is pulled out, washed out salt water with aqua sterilisa, crush, obtain mulberry juice；
4) Garbo puree, juice of my pomegranate, mulberry juice are mixed, white granulated sugar and saccharomyces cerevisiae is added, carried out using fermentor close
Enclosed main fermentation, fermentation temperature are 25~30 DEG C, are fermented 25~30 days；
5) main fermentation terminates, and filters out the schlempe in fermentor with gauze, obtains fermentation liquid；
6) into fermentation liquid be added arillus longan, jujube, fructus lycii, rose, sweet osmanthus, secondary fermentation, fermentation temperature be 22~
It 25 DEG C, ferments 15~20 days；
7) fermentation liquid in fermentor is used into filtered through gauze, obtains filtrate, using bacterium is filtered out, obtain flowers and fruits fragrant and sweet type height flower
Green element Garbo fruit wine.
The present invention provides natural material using the flowers and fruits of a variety of fine quality.Wherein, Garbo fruits are mellow and full, are similar to Portugal
Grape, special taste, fragrance is abundant, the taste containing various fruits such as fragrant plant pleasure, pineapple, mangosteens.Gallic acid, flower are rich in pericarp
The phenolic substancess such as green element, quercetin derivative, show very strong antioxidant activity and anti-aging effects.
Pomegranate is rich in vitamin B, C, and Punica granatum L. polyphenol, anthocyanidin and minerals etc., Vitamin C content is higher than apple, pears
One or two times out.Pomegranate is warm-natured, has good toxin expelling, anti-oxidant, heat-clearing, removing toxic substances, calming the liver, enriches blood, invigorates blood circulation and antidiarrheal efficacy.
' bright red No.1 ' pomegranate fruit is full of nutrition, sugar content 17%, soluble 19% or more object, is rich in the microelements such as calcium, phosphorus, iron,
It is sweet slightly sour, it is in good taste, contain fruit juice 69%, quality is splendid.
Activated protein rich in, vitamin, amino acid, carrotene, minerals, resveratrol, flower in mulberries fruit
The ingredients such as green element are described as " the best health fruit of 21 century " by medical field.Often body immunity can be significantly improved by eating mulberries, be had
There is the effect of liver-kidney tonifying, fluid dryness, UFA eyesight, anti-aging, beautifying face and moistering lotion.
The every hectogram of dried longan contains 74.6 grams of sugar, and 35 milligrams of iron, 2 milligrams of calcium, 110 milligrams of phosphorus, 1200 milligrams of potassium etc. a variety of
Minerals, also there are many amino acid, saponin, X- glycine, tannin, choline etc., this is the source of its powerful nourishing ability, is had strong
The multiple efficacies such as positive QI invigorating, tonifying heart and spleen, nourishing blood and tranquilization, moistening skin beautifying.
Jujube contains a large amount of glucide, predominantly glucose, also containing fructose, sucrose and by glucose and fructose group
At oligosaccharide, araban and galacturonan etc.；And contain a large amount of vitamin C, riboflavin, thiamine, carrot
The multivitamins such as element, niacin, wherein Vitamin C content comes out at the top in fruit, every hectogram content up to 0.1~0.6 gram,
Jujube has tonic and nourishing, nourishing blood and tranquilization, strengthening the spleen and stomach and other effects, is weakness of the spleen and the stomach, insufficiency of vital energy and blood, lassitude, insomnia etc.
The good health nutrient of patient.
It is most important active constituent in fructus lycii rich in polysaccharides in fructus lycii, has and promote immune, anti-aging, resist and swell
Tumor removes the effects of free radical, antifatigue, anti-radiation, liver protection, reproductive function protection and improvement
" materia medica " carries: " rose, fragrance is most dense, and clearly without turbid, and without violent, soft liver is waken up stomach, and vital energy regualting and blood circulation-promoting is declared
Uniting, it is stagnant to stop up, and the absolutely not just dry disadvantage of pungent-warm, disconnected to push away among gas drug dispensing, most has victory to imitate and person the most tractable, fragrant all product, nearly without it
?." Ping Yin Rose abounds in Shandong Province's Pingying County, Ping Yin Rose is fragrant and sweet to comply with one's wishes, and sweet perfumes are diffused all around, has fragrance just, faint scent, sweet tea
The features such as perfume, giving off a strong fragrance ", the referred to as " representative of Chinese tradition rose.
' gold osmanthus ' is a kind and ornamental value, the economic value and all very high osmanthus of practical value three of sweet osmanthus
Flower variety.Its it is tree-like it is good, growing way is good, pattern, the fragrance of a flower and flower amount is better than other kinds.The warm-natured acrid flavour of sweet osmanthus has stomach invigorating, changes
Phlegm, the effect promoted the production of body fluid, dissipate phlegm, calming the liver can control many coughs of phlegm, intestines wind bloody flux, toothache halitosis, loss of appetite, menostasis abdominal pain.
The invention adopts the above technical scheme, and various flowers and fruits raw materials are each advantageous, and collocation can learn from other's strong points to offset one's weaknesses together, also can brocade
On add flower.Garbo fruit fruit flavor is abundant unique and rich in gallic acid, vitamin A, C etc., has very strong anti-oxidant, anti-aging
Effect, but the wine that simple Garbo fruit spawns does not detect resveratrol, and anthocyanidin, amino acid content are lower, is far below grape
Wine (third party's examining report is as shown in table 1), color is dimer and mouthfeel is bad, and entrance is sour and astringent, insufficient fragrance；Pomegranate is rich in dimension
Raw element B, C, Punica granatum L. polyphenol, anthocyanidin and minerals etc., taste of juice is fabulous, can cover the acerbity of Garbo fruit wine, makes wine more
With fruit flavor, while there is good toxin expelling, anti-oxidation efficacy；Mulberries are rich in anthocyanidin, amino acid, resveratrol, activity
The Multiple components such as albumen, vitamin can overcome the disadvantages that the Garbo fruit wine defect low without resveratrol and anthocyanidin and amino acid content,
The health-care effects such as liver-kidney tonifying, beautifying face and moistering lotion are brought simultaneously；Longan and jujube sugar content height and rich in nutrition content, can reduced
Increase the sugariness of wine on the basis of white granulated sugar dosage and improve the flavor of wine, and the two has the health cares such as very strong enriching the blood and tonifying qi
Effect, the effect of compensating for Garbo fruit this aspect defect；Polysaccharides is rich in fructus lycii, tool promotes immune, anti-aging and other effects,
The effect of enriching Garbo fruit wine；Rose aroma is strong, plays the effects of increasing aroma and vital energy regualting and blood circulation-promoting；Sweet osmanthus fragrance four
It overflows, enriches aroma and have effects that cough-relieving of promoting the production of body fluid.Thus the smell of fruits is very sweet for the Garbo fruit wine fragrance of a flower made of the present invention, and entrance is sweet
Moderate, taste is especially pure and fresh tasty and refreshing, solves the sour and astringent red wine entrance that simple Garbo fruit is fermented, insufficient fragrance, anthocyanidin and ammonia
Base acid content is low, is free of the problems such as resveratrol, and not only gallic acid, vitamin A and C content are high for manufactured fruit wine, Er Qiefu
Containing anthocyanidin, amino acid and other functional components, there is anti-oxidant, anti-aging, beautifying face and moistering lotion, enriching the blood and tonifying qi, liver-kidney tonifying, support
Blood and tranquilizing mind promotes immune, fluid dryness and other effects, especially caters to women taste and health care demand.
Specific embodiment
Embodiment 1
A kind of high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type, is prepared: Garbo fruit 300 by the raw material of following parts by weight
Part, 100 parts of juice of my pomegranate, 40 parts of mulberry juice, 40 parts of white granulated sugar, 5 parts of saccharomyces cerevisiae, 30 parts of arillus longan, 20 parts of jujube, 5 parts of fructus lycii,
10 parts of rose, 10 parts of sweet osmanthus.The preparation method of the high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type, comprising the following steps:
1) fresh Garbo fruit is cleaned up, naturally dry, crushes, obtains Garbo puree；
2) fresh pomegranate is cleaned up, peeling takes seed, squeezes the juice, obtains juice of my pomegranate, store in -20 DEG C of freezers, spare；
3) mulberries salt water is impregnated 30 minutes, is pulled out, washed out salt water with aqua sterilisa, crush, obtain mulberry juice；
4) Garbo puree, juice of my pomegranate, mulberry juice are mixed, white granulated sugar and saccharomyces cerevisiae is added, carried out using fermentor close
Enclosed main fermentation, fermentation temperature are 25 DEG C, are fermented 25 days；
5) main fermentation terminates, and filters out the schlempe in fermentor with gauze, obtains fermentation liquid；
6) arillus longan, jujube, fructus lycii, rose, sweet osmanthus, secondary fermentation are added into fermentation liquid, fermentation temperature is 22 DEG C,
Fermentation 15 days；
7) fermentation liquid in fermentor is used into filtered through gauze, obtains filtrate, using bacterium is filtered out, obtain flowers and fruits fragrant and sweet type height flower
Green element Garbo fruit wine.
Embodiment 2
A kind of high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type, is prepared: Garbo fruit 350 by the raw material of following parts by weight
Part, 150 parts of juice of my pomegranate, 45 parts of mulberry juice, 45 parts of white granulated sugar, 7 parts of saccharomyces cerevisiae, 40 parts of arillus longan, 30 parts of jujube, 8 parts of fructus lycii,
15 parts of rose, 15 parts of sweet osmanthus.The preparation method of the high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type, comprising the following steps:
1) fresh Garbo fruit is cleaned up, naturally dry, crushes, obtains Garbo puree；
2) fresh pomegranate is cleaned up, peeling takes seed, squeezes the juice, obtains juice of my pomegranate, store in -20 DEG C of freezers, spare；
3) mulberries salt water is impregnated 35 minutes, is pulled out, washed out salt water with aqua sterilisa, crush, obtain mulberry juice；
4) Garbo puree, juice of my pomegranate, mulberry juice are mixed, white granulated sugar and saccharomyces cerevisiae is added, using closed main fermentation,
Fermentation temperature is 28 DEG C, is fermented 28 days；
5) main fermentation terminates, and filters out the schlempe in fermentor with gauze, obtains fermentation liquid；
6) arillus longan, jujube, fructus lycii, rose, sweet osmanthus, secondary fermentation are added into fermentation liquid, fermentation temperature is 23 DEG C,
Fermentation 18 days；
7) fermentation liquid in fermentor is used into filtered through gauze, obtains filtrate, using bacterium is filtered out, obtain flowers and fruits fragrant and sweet type height flower
Green element Garbo fruit wine.
Embodiment 3
A kind of high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type and preparation method thereof, by the raw material preparation of following parts by weight
At: 400 parts of Garbo fruit, 200 parts of juice of my pomegranate, 50 parts of mulberry juice, 50 parts of white granulated sugar, 8 parts of yeast, 50 parts of arillus longan, 40 parts of jujube,
10 parts of fructus lycii, 20 parts of rose, 20 parts of sweet osmanthus.The preparation method of the high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type, including with
Lower step:
1) fresh Garbo fruit is cleaned up, naturally dry, crushes, obtains Garbo puree；
2) fresh pomegranate is cleaned up, peeling takes seed, squeezes the juice, obtains juice of my pomegranate, store in -20 DEG C of freezers, spare；
3) mulberries salt water is impregnated 40 minutes, is pulled out, washed out salt water with aqua sterilisa, crush, obtain mulberry juice；
4) Garbo puree, juice of my pomegranate, mulberry juice are mixed, white granulated sugar and saccharomyces cerevisiae is added, carried out using fermentor close
Enclosed main fermentation, fermentation temperature are 30 DEG C, are fermented 30 days；
5) main fermentation terminates, and filters out the schlempe in fermentor with gauze, obtains fermentation liquid；
6) arillus longan, jujube, fructus lycii, rose, sweet osmanthus, secondary fermentation are added into fermentation liquid, fermentation temperature is 25 DEG C,
Fermentation 20 days；
7) fermentation liquid in fermentor is used into filtered through gauze, obtains filtrate, using bacterium is filtered out, obtain flowers and fruits fragrant and sweet type height flower
Green element Garbo fruit wine.
The wine of the simple Garbo fruit of table 1 preparation and the comparison of ingredients of 2 kinds of high-end grape wine
Continued 1
Continued 1
Continued 1
Continued 1
As shown in Table 1, the wine that simple Garbo fruit spawns does not detect resveratrol, and anthocyanidin, amino acid content are lower,
Far below grape wine.
Wine (control group) comparison of ingredients of the Garbo fruit wine (test group) of the invention of table 2 and the preparation of simple Garbo fruit
In table 2, control group is the wine of simple Garbo fruit preparation, and test group is to be prepared using the method for the embodiment of the present invention 2
Garbo fruit wine, with merely with Garbo fruit prepare wine compared with, Garbo fruit wine resveratrol of the invention, anthocyanidin, total amino acid,
The component contents such as vitamin C are remarkably enhanced, thus also bring along more effects.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (8)
1. a kind of high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type, it is characterised in that: it is prepared by the raw material of following parts by weight:
300 ~ 400 parts of Garbo fruit, 100 ~ 200 parts of juice of my pomegranate, 40 ~ 50 parts of mulberry juice, sugared 40 ~ 50 parts, 5 ~ 8 parts of yeast, arillus longan 30 ~ 50
Part, 20 ~ 40 parts of jujube, 5 ~ 10 parts of fructus lycii, 10 ~ 20 parts of rose, 10 ~ 20 parts of sweet osmanthus.
2. the high anthocyanidin Garbo fruit wine of a kind of flowers and fruits fragrant and sweet type according to claim 1, it is characterised in that: the Garbo fruit
For ' Sabah ' Garbo fruit atropurpureus healthy mature fruit of fresh picking.
3. the high anthocyanidin Garbo fruit wine of a kind of flowers and fruits fragrant and sweet type according to claim 1, it is characterised in that: the pomegranate is
' bright red No.1 ' pomegranate.
4. the high anthocyanidin Garbo fruit wine of a kind of flowers and fruits fragrant and sweet type according to claim 1, it is characterised in that: the mulberries are
' black pearl ' mulberries atropurpureus healthy mature fruit of fresh picking.
5. the high anthocyanidin Garbo fruit wine of a kind of flowers and fruits fragrant and sweet type according to claim 1, it is characterised in that: the arillus longan
For ' Chu Liang ' dried longan aril after peeled and cored, jujube is that after being enucleated and field jujube is dry, and fructus lycii is dry for lycium barbarum.
6. high anthocyanidin Garbo fruit wine of a kind of flowers and fruits fragrant and sweet type according to claim 1 and preparation method thereof, feature exists
In: the rose is Pingyin polyphyll red rose dried flower, and sweet osmanthus is gold osmanthus dried flower.
7. the high anthocyanidin Garbo fruit wine of a kind of flowers and fruits fragrant and sweet type according to claim 1, it is characterised in that: the yeast is
Saccharomyces cerevisiae.
8. a kind of preparation method of the high anthocyanidin Garbo fruit wine of flowers and fruits fragrant and sweet type according to claim 1, it is characterised in that:
Itself the following steps are included:
1) fresh Garbo fruit is cleaned up, naturally dry, crushes, obtains Garbo puree；
2) fresh pomegranate is cleaned up, peeling takes seed, squeezes the juice, obtains juice of my pomegranate, store in -20 DEG C of freezers, spare；
3) mulberries salt water is impregnated 30 ~ 40 minutes, is pulled out, washed out salt water with aqua sterilisa, crush, obtain mulberry juice；
4) Garbo puree, juice of my pomegranate, mulberry juice are mixed, sugar and yeast is added, closed main fermentation, hair are carried out using fermentor
Ferment temperature is 25 ~ 30 DEG C, is fermented 25 ~ 30 days；
5) main fermentation terminates, and filters out the schlempe in fermentor with gauze, obtains fermentation liquid；
6) arillus longan, jujube, fructus lycii, rose, sweet osmanthus, secondary fermentation are added into fermentation liquid, fermentation temperature is 22 ~ 25 DEG C,
Fermentation 15 ~ 20 days；
7) fermentation liquid in fermentor is used into filtered through gauze, obtains filtrate, using bacterium is filtered out, obtains the high anthocyanidin of flowers and fruits fragrant and sweet type
Garbo fruit wine.
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| CN112592782A (en) * | 2021-01-20 | 2021-04-02 | 李友贵 | Health-care red wine |
| CN113150907A (en) * | 2021-05-23 | 2021-07-23 | 杨伯咸 | Preparation method of red-meat apple flower wine |
| CN115191533A (en) * | 2022-06-28 | 2022-10-18 | 惠州市润树农业科技有限公司 | Preparation process of jaboticaba fermentation type concentrated juice |
| CN115521841A (en) * | 2022-10-08 | 2022-12-27 | 福建小暖男生物科技有限公司 | Beauty maintaining and young keeping flower and fruit wine and preparation method thereof |
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Application publication date: 20181221 |