CN109097229A - A kind of pueraria lobata wine of longan and preparation method thereof - Google Patents
A kind of pueraria lobata wine of longan and preparation method thereof Download PDFInfo
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- CN109097229A CN109097229A CN201811154453.4A CN201811154453A CN109097229A CN 109097229 A CN109097229 A CN 109097229A CN 201811154453 A CN201811154453 A CN 201811154453A CN 109097229 A CN109097229 A CN 109097229A
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- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 81
- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 56
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000219781 Pueraria montana var. lobata Species 0.000 title 1
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 80
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 22
- 239000008369 fruit flavor Substances 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 claims abstract description 15
- 240000004482 Withania somnifera Species 0.000 claims abstract description 15
- 235000001978 Withania somnifera Nutrition 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 239000001771 mentha piperita Substances 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 235000015097 nutrients Nutrition 0.000 claims description 17
- 230000001580 bacterial effect Effects 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 11
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 239000001888 Peptone Substances 0.000 claims description 8
- 108010080698 Peptones Proteins 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 8
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 8
- 235000019319 peptone Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 7
- 241000235528 Rhizopus microsporus var. chinensis Species 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical class CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 claims description 7
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 7
- 229940066779 peptones Drugs 0.000 claims description 7
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical class [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 6
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 230000010355 oscillation Effects 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 241000219780 Pueraria Species 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- UGWKCNDTYUOTQZ-UHFFFAOYSA-N copper;sulfuric acid Chemical compound [Cu].OS(O)(=O)=O UGWKCNDTYUOTQZ-UHFFFAOYSA-N 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 240000003183 Manihot esculenta Species 0.000 abstract 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- ZGBSOTLWHZQNLH-UHFFFAOYSA-N [Mg].S(O)(O)(=O)=O Chemical compound [Mg].S(O)(O)(=O)=O ZGBSOTLWHZQNLH-UHFFFAOYSA-N 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930186706 Puerarin-xyloside Natural products 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- -1 daizeol Element Chemical compound 0.000 description 1
- SEGLCEQVOFDUPX-UHFFFAOYSA-N di-(2-ethylhexyl)phosphoric acid Chemical compound CCCCC(CC)COP(O)(=O)OCC(CC)CCCC SEGLCEQVOFDUPX-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- RJKLDOLOCIQYFS-PRTISISMSA-N miroestrol Chemical compound C12=COC3=CC(O)=CC=C3[C@H]2C(C)(C)[C@@H]2[C@@H]([C@H]3O)[C@@]1(O)C(=O)C[C@]3(O)C2 RJKLDOLOCIQYFS-PRTISISMSA-N 0.000 description 1
- CKEZIBBDMDFHQQ-ILKNQKGPSA-N miroestrol Natural products CC1(C)[C@H]2C[C@]3(O)CC(=O)[C@H]([C@@H]2[C@H]3O)C4=COc5ccccc5[C@@H]14 CKEZIBBDMDFHQQ-ILKNQKGPSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- NAAXIGQVODQJOV-PXYOAQHISA-N puerarin xyloside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C(C1=C(C(C(C=2C=CC(O)=CC=2)=CO1)=O)C=C1)=C1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)CO1 NAAXIGQVODQJOV-PXYOAQHISA-N 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention provides a kind of pueraria lobata wine of longan and preparation method thereof, belong to cassava manufacture field, include the following steps, the pueraria lobata of selection is removed the peel first, stripping and slicing, it is taken out after blanching in boiling water after cleaning, white sugar is spread on its surface again after cooling, it mixes and cooks with dried peppermint leaf, then slurry is broken into, distiller's yeast will be added in gained slurry again and saccharomycetes to make fermentation obtains just wine, longan pulp, wintercherry fruit and water mixing are added organized enzyme sealing and fermenting and obtain fruit flavour wine after a certain period of time, finally first wine and fruit flavour wine are mixed after being filtered after brewing, pueraria lobata wine of longan is got product after filling.It is agreeable to the taste that gained pueraria lobata wine of longan color of the invention is limpid, mouthfeel is fresh and sweet, full of nutrition.
Description
[technical field]
The present invention relates to pueraria lobata manufacture field, especially a kind of pueraria lobata wine of longan and preparation method thereof.
[technical background]
Pueraria lobata is widely distributed in China, abounds in Guangxi, Guangdong, Hunan and other places.Pueraria lobata has heat-clearing and fire-reducing, all function of toxin expelling
Effect, pueraria lobata are processed to food, health care product etc., and health-care efficacy outstanding is liked by the majority of consumers.Modern medicine method
Show in pueraria lobata rich in the up to nutrition such as 13 kinds of isoflavone like substance, Puerarin, miroestrol, Puerarin xyloside, daizeol
Element, Puerarin are effective in cure to hypertension, hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular disease.Currently there are a variety of pueraria lobatas
Product, the nutrients such as starch component that kudzuvine root wine can make full use of it to be rich in, and its nutritional ingredient is more completely kept,
And mouthfeel is excellent.In conclusion the technique of production kudzuvine root wine can push the economic benefit for enhancing its industry, being both able to satisfy market is needed
It asks, while the nutritive value of products obtained therefrom is higher, there are many effects, meet the needs of current consumer groups.
[summary of the invention]
In view of posed problems above, the present invention provides a kind of pueraria lobata wine of longan and preparation method thereof, the present invention is provided
Method it is easy to operate, it is agreeable to the taste that gained kudzuvine root wine color is limpid, mouthfeel is fresh and sweet, full of nutrition, is suitble to large-scale application.
Technical scheme is as follows:
A kind of production method of pueraria lobata wine of longan, comprising the following steps:
S1: choosing fresh pueraria lobata root block, removes it its epidermis and impurity, then cut after the pueraria lobata of peeling is cleaned up
At bulk, pueraria lobata after stripping and slicing is put into boiling water after 2~3min of blanching and is taken out, is cooled to room temperature, it is spare to obtain pueraria lobata block；By institute
It states pueraria lobata block surface and spreads white sugar, mixed with dried peppermint leaf and be put into 30~35min of steaming in steamer, taking-up is dried in the air to room temperature；
S2: pueraria lobata block and dried peppermint leaf after will be steamed be mixed into slurry, and distiller's yeast and saccharomycete stirring are added thereto
Uniformly, it is sealed by fermentation 2~4 days in 24~35 DEG C of temperature, distillation obtains just wine after fermentation；
S3: selection longan decladding, core obtain longan pulp, are mixed and made into and break into juice longan pulp, wintercherry fruit and water,
Organized enzyme is added thereto to carry out enzymolysis processing 3~5 hours, the temperature of enzymolysis process is controlled at 30~35 DEG C, by object after enzymatic hydrolysis
Matter centrifuge separation takes supernatant to carry out sterilization treatment to get fruit flavour wine is arrived；
S4: just wine and the fruit flavour wine are put in homogenizer after mixing and are handled 30~40 minutes, then is transferred to closed
After brewing 8~10d in container, it is filtered to remove solid content again, then by gained filtrate after film filters, get product Pueraria lobota after filling
Root wine of longan.
Further, in step s 2, the additional amount of the distiller's yeast is the 20~25% of the slurry quality；The ferment
The additional amount of female bacterium is the 0.2~0.25% of the slurry quality.
Further, in step s3, the mass ratio of the longan pulp, wintercherry fruit and water is 3~5:2~3:10.
Further, in step s3, the organized enzyme is: rhizopus chinensis bacterial strain is forwarded to potato agar culture medium
In, 3~4d is cultivated at 30~33 DEG C, and then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution,
Temperature is 31~32 DEG C of 40~45min of oscillation, and being then diluted to concentration is 1.2 × 107-8The bacteria suspension of cfu/mL is activity
Enzyme.
Further, the nutrient solution is mixed by the raw material of following parts by weight: 5~8 parts of peptones, 10~15 parts
Glucose, 3~5 parts of magnesium sulfate, 5~7 parts of potassium dihydrogen phosphates, 1~2 part of copper sulphate, 4~5 portions of beef extracts, 800~1000 parts of water.
Further, the nutrient solution is mixed by the raw material of following parts by weight: 7 parts of peptones, 12 parts of glucose,
4 parts of magnesium sulfate, 6 parts of potassium dihydrogen phosphates, 1.2 parts of copper sulphate, 4.5 portions of beef extracts, 900 parts of water.
Further, in step s 4, the just mass ratio of wine and fruit flavour wine is 1:2~3.
The present invention includes the pueraria lobata wine of longan obtained according to any of the above-described preparation method.
The present invention provides a kind of pueraria lobata wine of longan and preparation method thereof, compared with prior art, have below beneficial to effect
Fruit:
The present invention will take out after blanching in boiling water after the pueraria lobata peeling of selection, stripping and slicing, cleaning first, can remove pueraria lobata root
Its surface is spread white sugar again after cooling, mixes and cook with dried peppermint leaf by the astringent taste and bitter taste of block, can make the clear of pueraria lobata load dried peppermint leaf
Fragrance improves the mouthfeel of kudzuvine root wine, then breaks into slurry, then addition distiller's yeast and saccharomycetes to make fermentation will obtain in gained slurry
First wine, longan pulp, wintercherry fruit and water mixing are added organized enzyme sealing and fermenting and obtain fruit flavour wine after a certain period of time, finally by first wine
After filtering after brewing with fruit flavour wine mixing, products obtained therefrom more homogeneous, emulsification can be made, another wine body is soft agreeable to the taste, mellow aromatic, film
After filtration treatment, wine body can be made limpid, it is unique in taste, it finally carries out filling up to pueraria lobata wine of longan.It is of the present invention every
One technological means all cooperates, mutually promotes, and camps step by step, is all linked with one another, generated total technology effect
Fruit is significantly larger than the simple adduction of technological means caused by single technological means.And the present invention passes through the active enzymatic treatment dragon
Eye pulp and wintercherry fruit, can make nutritional ingredient in longan pulp and wintercherry fruit be broken down into small-molecule substance, it is easier to by human body
It absorbs, wherein the manufacture craft of the organized enzyme can efficiently obtain the objects such as amylase, carbohydrase, maltose and pectase
Matter provides sufficient organized enzyme for the fermentation process of longan pulp and wintercherry fruit；The present invention is used using rhizopus chinensis bacterium as strain
Self-control nutrient solution is cultivated, wherein the nutrient solution is according to the peptone of special ratios, glucose, magnesium sulfate, di(2-ethylhexyl)phosphate
Hydrogen potassium, copper sulphate, beef extract are made by mixing, and requirement of the rhizopus chinensis bacterium growth to environment is able to satisfy under its effect, is promoted
The growth of mycelia provides energy, and raising preparation efficiency is substantially improved.
In short, pueraria lobata wine of longan provided by the invention and preparation method thereof, it is suitable that obtained wine thereby body color is limpid, mouthfeel is fresh and sweet
Mouthful, it is full of nutrition, and the method for the present invention is easy to operate, is suitble to large-scale application.
[specific embodiment]
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of production method of pueraria lobata wine of longan, comprising the following steps:
S1: choosing fresh pueraria lobata root block, removes it its epidermis and impurity, then cut after the pueraria lobata of peeling is cleaned up
At bulk, pueraria lobata after stripping and slicing is put into boiling water after blanching 2min and is taken out, is cooled to room temperature, it is spare to obtain pueraria lobata block；It will be described
White sugar is spread on pueraria lobata block surface, is mixed to be put into steamer with dried peppermint leaf and is steamed 30min, and taking-up is dried in the air to room temperature；
S2: pueraria lobata block and dried peppermint leaf after will be steamed be mixed into slurry, and distiller's yeast and saccharomycete stirring are added thereto
Uniformly, it is sealed by fermentation 2 days in 24 DEG C of temperature, distillation obtains just wine after fermentation；Wherein, the additional amount of the distiller's yeast is the pulpous state
The 20% of amount of substance；The additional amount of the saccharomycete is the 0.2% of the slurry quality；
S3: selection longan decladding, core obtain longan pulp, are mixed and made into and break into juice longan pulp, wintercherry fruit and water,
Organized enzyme is added thereto to carry out enzymolysis processing 3 hours, the temperature of enzymolysis process is controlled at 30 DEG C, by substance centrifugation point after enzymatic hydrolysis
From taking supernatant to carry out sterilization treatment to get to fruit flavour wine；Wherein, the mass ratio of the longan pulp, wintercherry fruit and water is 3:
2:10；The organized enzyme is: rhizopus chinensis bacterial strain is forwarded in potato agar culture medium, 3d is cultivated at 30 DEG C, then
The spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, is 31 DEG C of oscillation 40min in temperature, is then diluted to dense
Degree is 1.2 × 107The bacteria suspension of cfu/mL is organized enzyme；
The nutrient solution is mixed by the raw material of following parts by weight: 5 parts of peptones, 10 parts of glucose, 3 parts of sulfuric acid
Magnesium, 5 parts of potassium dihydrogen phosphates, 1 part of copper sulphate, 4 portions of beef extracts, 800 parts of water；
S4: just wine and the fruit flavour wine are put in homogenizer after mixing and are handled 30 minutes, then is transferred to closed container
After 8~10d of middle brew, it is filtered to remove solid content again, then by gained filtrate after film filters, pueraria lobata dragon is got product after filling
Eye wine；Wherein, the just mass ratio of wine and fruit flavour wine is 1:2.
Embodiment 2
A kind of production method of pueraria lobata wine of longan, comprising the following steps:
S1: choosing fresh pueraria lobata root block, removes it its epidermis and impurity, then cut after the pueraria lobata of peeling is cleaned up
At bulk, pueraria lobata after stripping and slicing is put into boiling water after blanching 3min and is taken out, is cooled to room temperature, it is spare to obtain pueraria lobata block；It will be described
White sugar is spread on pueraria lobata block surface, is mixed to be put into steamer with dried peppermint leaf and is steamed 35min, and taking-up is dried in the air to room temperature；
S2: pueraria lobata block and dried peppermint leaf after will be steamed be mixed into slurry, and distiller's yeast and saccharomycete stirring are added thereto
Uniformly, it is sealed by fermentation 4 days in 35 DEG C of temperature, distillation obtains just wine after fermentation；Wherein, the additional amount of the distiller's yeast is the pulpous state
The 25% of amount of substance；The additional amount of the saccharomycete is the 0.25% of the slurry quality；
S3: selection longan decladding, core obtain longan pulp, are mixed and made into and break into juice longan pulp, wintercherry fruit and water,
Organized enzyme is added thereto to carry out enzymolysis processing 5 hours, the temperature of enzymolysis process is controlled at 35 DEG C, by substance centrifugation point after enzymatic hydrolysis
From taking supernatant to carry out sterilization treatment to get to fruit flavour wine；Wherein, the mass ratio of the longan pulp, wintercherry fruit and water is 5:
3:10；The organized enzyme is: rhizopus chinensis bacterial strain is forwarded in potato agar culture medium, 4d is cultivated at 33 DEG C, then
The spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, is 32 DEG C of oscillation 45min in temperature, is then diluted to dense
Degree is 1.2 × 108The bacteria suspension of cfu/mL is organized enzyme；
The nutrient solution is mixed by the raw material of following parts by weight: 8 parts of peptones, 15 parts of glucose, 5 parts of sulfuric acid
Magnesium, 7 parts of potassium dihydrogen phosphates, 2 parts of copper sulphate, 5 portions of beef extracts, 1000 parts of water；
S4: just wine and the fruit flavour wine are put in homogenizer after mixing and are handled 40 minutes, then is transferred to closed container
After middle brew 10d, it is filtered to remove solid content again, then by gained filtrate after film filters, pueraria lobata longan is got product after filling
Wine；Wherein, the just mass ratio of wine and fruit flavour wine is 1:3.
Embodiment 3
A kind of production method of pueraria lobata wine of longan, comprising the following steps:
S1: choosing fresh pueraria lobata root block, removes it its epidermis and impurity, then cut after the pueraria lobata of peeling is cleaned up
At bulk, pueraria lobata after stripping and slicing is put into boiling water after blanching 3min and is taken out, is cooled to room temperature, it is spare to obtain pueraria lobata block；It will be described
White sugar is spread on pueraria lobata block surface, is mixed to be put into steamer with dried peppermint leaf and is steamed 32min, and taking-up is dried in the air to room temperature；
S2: pueraria lobata block and dried peppermint leaf after will be steamed be mixed into slurry, and distiller's yeast and saccharomycete stirring are added thereto
Uniformly, it is sealed by fermentation 3 days in 30 DEG C of temperature, distillation obtains just wine after fermentation；Wherein, the additional amount of the distiller's yeast is the pulpous state
The 22% of amount of substance；The additional amount of the saccharomycete is the 0.22% of the slurry quality；
S3: selection longan decladding, core obtain longan pulp, are mixed and made into and break into juice longan pulp, wintercherry fruit and water,
Organized enzyme is added thereto to carry out enzymolysis processing 4 hours, the temperature of enzymolysis process is controlled at 32 DEG C, by substance centrifugation point after enzymatic hydrolysis
From taking supernatant to carry out sterilization treatment to get to fruit flavour wine；Wherein, the mass ratio of the longan pulp, wintercherry fruit and water is 4:
2.5:10；The organized enzyme is: rhizopus chinensis bacterial strain being forwarded in potato agar culture medium, 3.5d is cultivated at 32 DEG C, so
The spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution afterwards, is 31.8 DEG C of oscillation 42min in temperature, it is then dilute
Being interpreted into concentration is 1.2 × 107The bacteria suspension of cfu/mL is organized enzyme；
The nutrient solution is mixed by the raw material of following parts by weight: 7 parts of peptones, 12 parts of glucose, 4 parts of sulfuric acid
Magnesium, 6 parts of potassium dihydrogen phosphates, 1.2 parts of copper sulphate, 4.5 portions of beef extracts, 900 parts of water；
S4: just wine and the fruit flavour wine are put in homogenizer after mixing and are handled 35 minutes, then is transferred to closed container
After 8~10d of middle brew, it is filtered to remove solid content again, then by gained filtrate after film filters, pueraria lobata dragon is got product after filling
Eye wine；Wherein, the just mass ratio of wine and fruit flavour wine is 1:2.5.
Comparative example 1
In step sl: choosing fresh pueraria lobata root block, remove it its epidermis and impurity, then the pueraria lobata of peeling is cleaned
It is cut into bulk after clean, pueraria lobata after stripping and slicing is put into boiling water after blanching 3min and is taken out, is cooled to room temperature, it is standby to obtain pueraria lobata block
With；The pueraria lobata block is put into steamer and steams 32min, taking-up is dried in the air to room temperature；Remaining is consistent with embodiment 3.
Comparative example 2
In step s 2: pueraria lobata block and dried peppermint leaf after will be steamed be mixed into slurry, and distiller's yeast stirring is added thereto
Uniformly, it is sealed by fermentation 3 days in 30 DEG C of temperature, distillation obtains just wine after fermentation；Wherein, the additional amount of the distiller's yeast is the pulpous state
The 22% of amount of substance；Remaining is consistent with embodiment 3.
Comparative example 3
In step s3: selection longan decladding, core obtain longan pulp, and longan pulp and water are mixed and break into slurry
Organized enzyme is added thereto and carries out enzymolysis processing 4 hours for juice, and the temperature of enzymolysis process is controlled at 32 DEG C, by substance after enzymatic hydrolysis from
Heart separation takes supernatant to carry out sterilization treatment to get fruit flavour wine is arrived；Wherein, the mass ratio of the longan pulp and water is 4:10；
Remaining is consistent with embodiment 3.
Comparative example 4
In step s3: the organized enzyme is: Rhizopus oryzae bacterial strain being forwarded in potato agar culture medium, at 32 DEG C
3.5d is cultivated, then the spore of cultured bacterial strain is put into the conical flask equipped with nutrient solution, is 31.8 DEG C of oscillations in temperature
42min, being then diluted to concentration is 1.2 × 107The bacteria suspension of cfu/mL is organized enzyme；Remaining is consistent with embodiment 3.
Comparative example 5
In step s3: the nutrient solution is mixed by the raw material of following parts by weight: 12 parts of glucose, 4 parts of sulfuric acid
Magnesium, 6 parts of potassium dihydrogen phosphates, 1.2 parts of copper sulphate, 4.5 parts of agar, 900 parts of water；Remaining is consistent with embodiment 3.
Comparative example 6
In step s 4: just wine and the fruit flavour wine after mixing, are filtered to remove solid content, then be by gained filtrate
For finished product pueraria lobata wine of longan；Wherein, the just mass ratio of wine and fruit flavour wine is 1:2.5；Remaining is consistent with embodiment 3.
Sensory evaluation test: using system point system, evaluates group by the composition of personnel that 20 professions are Food Science, presses
Pueraria lobata wine of longan prepared by the preparation method of embodiment 1-3 and comparative example 1-6, carries out subjective appreciation, and deliberated index is color, grows
Taste and smell take the total score of its each individual event average value as appraisal result, and total score is 20 points, and standards of grading are shown in Table 1, appraisal result
It is shown in Table 2.
The sensory evaluation criteria of 1 pueraria lobata wine of longan of table
The sensory score result of 2 pueraria lobata wine of longan of table
Table 2 the result shows that: 1-3 of the embodiment of the present invention preparation kudzuvine root wine quality it is preferable.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (8)
1. a kind of production method of pueraria lobata wine of longan, which comprises the following steps:
S1: choosing fresh pueraria lobata root block, removes it its epidermis and impurity, then be cut into block after the pueraria lobata of peeling is cleaned up
Pueraria lobata after stripping and slicing is put into boiling water after 2~3min of blanching and takes out, be cooled to room temperature, it is spare to obtain pueraria lobata block by shape；By the Pueraria lobota
White sugar is spread on root block surface, is mixed with dried peppermint leaf and is put into 30~35min of steaming in steamer, and taking-up is dried in the air to room temperature；
S2: pueraria lobata block and dried peppermint leaf after will be steamed be mixed into slurry, and distiller's yeast is added thereto and saccharomycete stirs evenly,
It is sealed by fermentation 2~4 days in 24~35 DEG C of temperature, distillation obtains just wine after fermentation；
S3: selection longan decladding, core obtain longan pulp, and longan pulp, wintercherry fruit and water are mixed and break into juice, Xiang Qi
Middle addition organized enzyme carries out enzymolysis processing 3~5 hours, and the temperature of enzymolysis process is controlled at 30~35 DEG C, by substance after enzymatic hydrolysis from
Heart separation takes supernatant to carry out sterilization treatment to get fruit flavour wine is arrived；
S4: just wine and the fruit flavour wine are put in homogenizer after mixing and are handled 30~40 minutes, then is transferred to closed container
After 8~10d of middle brew, it is filtered to remove solid content again, then by gained filtrate after film filters, pueraria lobata dragon is got product after filling
Eye wine.
2. a kind of production method of pueraria lobata wine of longan according to claim 1, which is characterized in that in step s 2, the wine
Bent additional amount is the 20~25% of the slurry quality；The additional amount of the saccharomycete is the 0.2 of the slurry quality
~0.25%.
3. a kind of production method of pueraria lobata wine of longan according to claim 1, which is characterized in that in step s3, the dragon
The mass ratio of eye pulp, wintercherry fruit and water is 3~5:2~3:10.
4. a kind of production method of pueraria lobata wine of longan according to claim 1, which is characterized in that in step s3, the work
Property enzyme be: rhizopus chinensis bacterial strain is forwarded in potato agar culture medium, at 30~33 DEG C cultivate 3~4d, then culture
The spore of good bacterial strain is put into the conical flask equipped with nutrient solution, is 31~32 DEG C of 40~45min of oscillation in temperature, is then diluted
It is 1.2 × 10 at concentration7-8The bacteria suspension of cfu/mL is organized enzyme.
5. a kind of production method of pueraria lobata wine of longan according to claim 4, which is characterized in that the nutrient solution is by as follows
The raw material of parts by weight is mixed: 5~8 parts of peptones, 10~15 parts of glucose, 3~5 parts of magnesium sulfate, 5~7 parts of biphosphates
Potassium, 1~2 part of copper sulphate, 4~5 portions of beef extracts, 800~1000 parts of water.
6. a kind of production method of pueraria lobata wine of longan according to claim 4, which is characterized in that the nutrient solution is by as follows
The raw material of parts by weight is mixed: 7 parts of peptones, 12 parts of glucose, 4 parts of magnesium sulfate, 6 parts of potassium dihydrogen phosphates, 1.2 parts of sulfuric acid
Copper, 4.5 portions of beef extracts, 900 parts of water.
7. a kind of production method of pueraria lobata wine of longan according to claim 1, which is characterized in that in step s 4, described first
The mass ratio of wine and fruit flavour wine is 1:2~3.
8. the pueraria lobata wine of longan that preparation method according to claim 1-7 obtains.
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Application publication date: 20181228 |