CN109181979A - A kind of brewing method of lycium ruthenicum health fruit wine - Google Patents
A kind of brewing method of lycium ruthenicum health fruit wine Download PDFInfo
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- CN109181979A CN109181979A CN201811190092.9A CN201811190092A CN109181979A CN 109181979 A CN109181979 A CN 109181979A CN 201811190092 A CN201811190092 A CN 201811190092A CN 109181979 A CN109181979 A CN 109181979A
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- fermentation
- lycium ruthenicum
- wine
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- tealeaves
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
Abstract
The invention discloses a kind of brewing method of lycium ruthenicum health fruit wine, this method includes slurrying, enzymatic hydrolysis, allotment, primary fermentation, post-fermentation and post-processing step.Tealeaves is added in party's normal direction lycium ruthenicum and blueberry carries out compound material fermentation and keeps wine body mellow in taste, flavour abundant, bright-colored and stable；When long by low temperature step fermentation make fermentation thoroughly completely, fragrance and nutriment retain sufficiently, wine body mouthfeel it is soft pure.It can get the high-quality lycium ruthenicum health fruit wine that bright in colour, full of nutrition, mellow in taste, clarity are high, stability is good in this way.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of brewing method of lycium ruthenicum health fruit wine.
Background technique
Lycium ruthenicum, that is, black fruit fructus lycii, black fruit fructus lycii cover entitled " Qiao Nuoying-Ha Er mug(unit of measure) ", Tibetan medicine name " other Ma ", belong to eggplant
Section Lycium.Lycium ruthenicum is rich in anthocyanidin, polysaccharides, protein, microelement, vitamin, glycine betaine, minerals, flavones
The a variety of active ingredients such as class are both rare Chinese medicinal herbs and traditional nourishing health-care food.Lycium ruthenicum contains various active
Substance, the pharmacological action with strengthen immunity, anti-aging, antitumor, anti-oxidant etc., reputation are known as " the genuine medicine in China
Material ".Polysaccharides have adjust and enhancing human body non-specific immune function and anti-aging, anticancer, anti-ray, anti-hepatitis,
The effects of anti-AIDS, and the phagocytic activity of reticuloendothelial system can be enhanced, especially to because of cervical muscle caused by computer is used for a long time
Ache with psoas muscle, dizzy tinnitus and the phenomenon that one's eyes misted there are unique effects.Also contain a large amount of anthocyanidin, carrot in lycium ruthenicum
Nutriment necessary to the mankind such as element, vitamin and trace mineral element, is ideal medical and edible dual purpose plant resource.
Lycium ruthenicum health fruit wine is using lycium ruthenicum fresh fruit or dry fruit as raw material, through low wine degree health beverage made of biofermentation
Product are mainly characterized by more completely remaining nutritional ingredient and active factors in lycium ruthenicum fruit.Exploitation brewing lycium ruthenicum is supported
Fruit wine provides new method and approach to solve lycium ruthenicum deep processing, and is solved after lycium ruthenicum adopts to a certain extent
Preservation problem.Lycium ruthenicum health fruit wine is developed, only Ko-ji insects do not provide new fruit wine kind, meet consumer demand, and
And good economic benefit and social benefit can also be brought.
Currently, lycium ruthenicum health fruit wine made of really being made by microbial fermentation is also rarely found on the market, reason
It is that brewage process technology is also immature, ideal effect is all extremely difficult in terms of color, fragrance and mouthfeel.Therefore, to current
Lycium ruthenicum technique for brewing fruit wine technology improves, and improves lycium ruthenicum wine products quality, is that those skilled in the art pay close attention to
Problem.
Summary of the invention
For the current jejune status of lycium ruthenicum technique for brewing fruit wine, the invention proposes a kind of lycium ruthenicum health fruit wine
Brewing method, in this way can get lovely luster, clear, give off a strong fragrance, the high-quality lycium ruthenicum of mellow in taste
Health fruit wine.
The purpose of the present invention is what is be accomplished by the following way:
A kind of brewing method of lycium ruthenicum health fruit wine, this method successively include slurrying, enzymatic hydrolysis, allotment, fermentation and after
Tealeaves, blueberry pulp and sucrose is added into the lycium ruthenicum slurry after enzymatic hydrolysis in allotment in processing step；Fermentation includes primary fermentation with after
Fermentation, the primary fermentation are in the seasoning liquid obtained after allotment by weight successively addition potassium metabisulfite 0.008%
~0.01%, saccharomycete 0.005%~0.008%, stirs evenly, and then carries out fermenting when low temperature is long；Post-fermentation is when fermentation
When liquid pol is down to 6 ° of Brix~8 ° Brix, filtering is flowed backward, while continuing to send out after adding trace oxygen into fermentation liquid
Ferment, when sugared content is less than 4g/L, filtering flows backward to terminate and ferment.It is preferred that oxygen additive amount be quality of fermentation broth 0.05%~
0.1%.Addition oxygen is conducive to the breeding of Yeast, carries out post-fermentation quickly.
Above-mentioned slurrying is to impregnate 30min~40min with 40 DEG C~50 DEG C warm water, heating is boiled after taking drying lycium ruthenicum to clean
Lycium ruthenicum slurry is crushed to obtain after boiling brewed 5min~10min.Drying lycium ruthenicum is impregnated plus water weight ratio is 1:4~1:5.
Above-mentioned enzymatic hydrolysis be to lycium ruthenicum slurry in by weight be added 0.002%~0.004% mixing pectase, 30 DEG C~
40 DEG C of enzymatic hydrolysis 3h~4h；Wherein, mixing pectase containing polygalacturonase 60%~70%, pectin lyase 30%~
40%.
The present invention, which carries out enzymatic hydrolysis using mixing pectase, is dissolved out nutriment in fructus lycii sufficiently.
It is preferred that the blueberry kind that above-mentioned blueberry pulp uses is Vaccinium ashei；Tealeaves and blueberry pulp are respectively the black Chinese holly after digesting
Qi starches the 1.0%~1.5% and 15%~20% of weight.18 ° of Brix of whole slurries pol that the sucrose being added makes
~20 ° of Brix.The adjustable sobriety body mouthfeel of tealeaves, which is added, in the present invention makes its thick and heavy, stable pigment make wine color stability, increases simultaneously
The inoxidizability and nutritional ingredient of wine.The present invention makes its rich in taste using blueberry adjusting wine body acidity, keeps wine body color fresher
It is gorgeous, while increasing the nutritional ingredient of wine.When fermentation liquid pol is down to 6 ° of Brix~8 ° Brix, be filtered and flow backward ferment prevent because
Yeasty caused by fermentation slowly is overweight.
Above-mentioned post-processing is successively to carry out glue, Re Chu under nature clarification, plate-frame filtering, bentonite to wine body after fermentation
Reason, cold treatment, diatomite filtering and membrane filtration, wherein natural settling time is 3~4 months.
Cold fermentation temperature is 10 DEG C~15 DEG C in fermentation when above-mentioned low temperature is long, and fermentation time is 20~25 days.
For the temperature that above-mentioned post-fermentation uses for 15 DEG C~20 DEG C, fermentation time is 8~10 days.
The brewing method of lycium ruthenicum health fruit wine of the present invention, this method specifically includes the following steps:
1) slurrying: after taking drying lycium ruthenicum to clean, 30min~40min is impregnated with 40 DEG C~50 DEG C warm water, bubble is boiled in heating
Lycium ruthenicum slurry is crushed to obtain after 5min~10min processed；Lycium ruthenicum is impregnated plus water weight ratio is 1:4~1:5；
2) it digests: into lycium ruthenicum slurry by weight 0.002%~0.004% mixing pectase is added, 30 DEG C~40
DEG C enzymatic hydrolysis 3h~4h；It mixes pectase and contains polygalacturonase 60%~70%, pectin lyase 30%~40%.
3) it deploys: a certain amount of tealeaves, blueberry pulp and sucrose is added into lycium ruthenicum slurry, stirs evenly；The tea being added
Leaf is green tea or white tea, and the blueberry kind of addition is Vaccinium ashei；The tealeaves and blueberry pulp of addition are respectively lycium ruthenicum slurry weight
1.0%~1.5% and 15%~20%；Sucrose, which is added, makes 18 ° of Brix~20 ° Brix of slurries pol；
4) primary fermentation: into seasoning liquid by weight successively addition potassium metabisulfite 0.008%~0.01%, saccharomycete
0.005%~0.008%, it stirs evenly, then carries out fermenting when low temperature is long；
5) post-fermentation: when fermentation liquid pol is down to 6 ° of Brix~8 ° Brix, filtering is flowed backward, while being added into fermentation liquid
It is micro
Oxygen carries out post-fermentation, and when sugared content is less than 4g/L, termination fermentation is flowed backward in filtering；Oxygen additive amount is 0.05%
~0.1%；
6) it post-processes: nature clarification, plate-frame filtering, glue under bentonite, heat treatment, cold successively being carried out to wine body after fermentation
Processing, diatomite filtering and membrane filtration.Wherein, natural settling time is 3~4 months.
Above-mentioned steps 3) in tealeaves and blueberry pulp additive amount be respectively lycium ruthenicum slurry weight after digesting 1.0%~
1.5% and 15%~20%, it is thin lower than wine body mouthfeel if 1.0%, muddy if tealeaves additive amount to have precipitating, and wine color is easy
It changes, shoals thin out；If being higher than 1.5%, wine body mouthfeel is bitter, is not easy entrance, and tea perfume covers aroma, dash forward not out of
The special fragrance of Lycium chinense wine；Wine body color is light, mouthfeel is thin, flavour is dull, structure if blueberry pulp additive amount is lower than 15%
Feel not strong, wine body mouthfeel is sourer if being higher than 20%.It is preferred that the two is added within the above range, Lycium chinense wine color is dark red, is not easy
Discoloration, mellow in taste, flavour be abundant, clear stable.
Above-mentioned steps 4) in cold fermentation temperature be 10 DEG C~15 DEG C, fermentation time be 20~25 days.
Above-mentioned steps 4) in it is long using low temperature when fermentation fermentation can be made more complete, nutrition and aroma substance retain more.Temperature
Degree has larger impact to the structure and activity of enzyme, and temperature influences the enzymatic reaction of saccharomycete, and finally influences yeast metabolism product
Type and yield.Hot fermentation, not exclusively, alcoholic strength is low, and generates the unwanted metabolic products such as acetaldehyde, methanol, mouthfeel for fermentation
It is not high with quality.It ferments when 10 DEG C~15 DEG C progress low temperature are long, fermentation process is slow, fully reacting, thorough, detrimental metabolic production
Object content is low, and nutritional ingredient is also fermented fully and completely, and nutritive value is high, and mouthfeel and quality are good.
Beneficial effects of the present invention compared with the prior art:
Inventor compensates for the single raw material wine brewing of lycium ruthenicum according to long-term a large amount of comparative tests, using compound material fermentation
Defect, tealeaves is added into lycium ruthenicum and blueberry carries out mixed fermentation and keeps final wine body mellow in taste, flavour abundant, bright-colored
And stablize；By low temperature when long step fermentation reduce the generation of bad smell and unwanted metabolic products, while make fermentation completely,
Fragrance and nutriment retain sufficiently, wine body mouthfeel it is soft pure.
Effect of the invention is further illustrated below by way of test process:
Test example 1: whether comparison adds influence of the tealeaves to lycium ruthenicum health fruit wine pigment stability
The method (other steps are with embodiment 1) of tealeaves is not added in 1 method of the embodiment of the present invention and respectively, produces black Chinese holly
Qi health preserving wine examines the stability of pigment during storage by observation of use senses.
The results are shown in Table 1.
Whether table 1 adds influence of the tealeaves to lycium ruthenicum health fruit wine pigment stability
It can be seen that by 1 test result of table, stored up using lycium ruthenicum health fruit wine obtained by 1 method of the embodiment of the present invention in long-time
Middle colour stable, non-pigment precipitating generation are deposited, is gradually faded away browning without adding lycium ruthenicum health fruit wine color made from tealeaves,
And occur a large amount of pigementations as time went on.
Test example 2: whether comparison adds the influence of tealeaves and blueberry to lycium ruthenicum health fruit wine sense organ
It does not add in 2 method of the embodiment of the present invention and tealeaves respectively, add blueberry, not tealeaves and blueberry (other steps
With embodiment 2) method production lycium ruthenicum fruit wine, its sense organ is evaluated after storing half a year.
The results are shown in Table 2.
Whether table 2 adds the influence of tealeaves and blueberry to lycium ruthenicum health fruit wine sense organ
It can be seen that by 2 test result of table, after the storage half a year of lycium ruthenicum health fruit wine obtained by 2 method of the embodiment of the present invention
Color, mouthfeel and clarity are all preferable, do not add thin tealeaves mouthfeel, browning and chromogenesis and precipitate, do not add blueberry
Flavour dullness, lighter.
Specific embodiment
The present invention is described in further detail for the embodiment provided below in conjunction with inventor.
Embodiment 1:
Drying lycium ruthenicum 5kg is taken, after cleaning, 40 DEG C of warm water 20kg is added to impregnate 40min, then brewed 5min is boiled in heating,
It is broken that lycium ruthenicum is starched.0.5g mixing pectase is added into lycium ruthenicum slurry and (contains polygalacturonase 60%, pectin lyase
Enzyme 40%) (Shanghai Jie Tu Trade Co., Ltd.), in 30 DEG C of enzymatic hydrolysis 4h.
The fresh Vaccinium ashei slurry of 250g white tea, 3750g is added into lycium ruthenicum slurry, stirs evenly, while adding sucrose, makes
Slurries pol is 18 ° of Brix.Potassium metabisulfite 2.32g, S. cervisiae powder 1.45g are added into seasoning liquid, stirs evenly,
Then it ferments at 10 DEG C.When fermentation liquid pol is down to 6 ° of Brix, filtering flows backward, while oxygen being added into fermentation liquid
14.5g carries out post-fermentation, and when sugared content is less than 4g/L, termination fermentation is flowed backward in filtering.Successively wine body is carried out after fermentation
Naturally glue, heat treatment, cold treatment, diatomite filtering and membrane filtration, bottling are finished product under clarification, plate-frame filtering, bentonite within 3 months.
The test index that lycium ruthenicum health fruit wine is made in above-described embodiment is as follows:
1, organoleptic indicator
Color: peony, it is bright in colour；
Clarity: it clarifies, is transparent, glossy；
Fragrance: the smell of fruits is very sweet, and fragrance is pure and fresh pure；
Taste: mouthfeel is plentiful mellow, long times of aftertaste.
2. physical and chemical index
Wine degree (20 DEG C, V/V) 10.2%；Reduced sugar 3.56g/L；Sugar-free extract 26.4g/L；Total acid 3.7g/L；Volatile acid
(with Acetometer) 0.16g/L；Iron 0.8mg/L；Copper is without detection；SO2Residual quantity is (with total SO2Meter) 30.5mg/L.
Embodiment 2:
Drying lycium ruthenicum 10kg is taken, after cleaning, 50 DEG C of warm water 50kg is added to impregnate 30min, then heating is boiled brewed
10min is crushed to obtain lycium ruthenicum slurry.2.4g mixing pectase is added into lycium ruthenicum slurry and (contains polygalacturonase 70%, fruit
Glue lyases 30%) (Shanghai Jie Tu Trade Co., Ltd.), in 40 DEG C of enzymatic hydrolysis 3h.
The fresh Vaccinium ashei slurry of 900g green tea, 12kg is added into lycium ruthenicum slurry, stirs evenly, while adding sucrose, makes
Slurries pol is 20 ° of Brix.Potassium metabisulfite 7.29g, S. cervisiae powder 5.832g are added into seasoning liquid, stirring is equal
It is even, then ferment at 15 DEG C.When fermentation liquid pol is down to 8 ° of Brix, filtering flows backward, while oxygen being added into fermentation liquid
72.9g carries out post-fermentation, and when sugared content is less than 4g/L, termination fermentation is flowed backward in filtering.Successively wine body is carried out after fermentation
Naturally glue, heat treatment, cold treatment, diatomite filtering and membrane filtration, bottling are finished product under clarification, plate-frame filtering, bentonite within 4 months.
The test index that lycium ruthenicum health fruit wine is made in above-described embodiment is as follows:
1, organoleptic indicator
Color: peony, it is bright in colour；
Clarity: it clarifies, is transparent, glossy；
Fragrance: the smell of fruits is very sweet, and fragrance is pure and fresh pure；
Taste: mouthfeel is plentiful mellow, long times of aftertaste.
2. physical and chemical index
Wine degree (20 DEG C, V/V) 11.4%；Reduced sugar 3.96g/L；Sugar-free extract 25.4g/L；Total acid 3.6g/L；Volatile acid
(with Acetometer) 0.19g/L；Iron 0.6mg/L；Copper is without detection；SO2Residual quantity is (with total SO2Meter) 43.5mg/L.
Claims (10)
1. a kind of brewing method of lycium ruthenicum health fruit wine, this method successively includes slurrying, enzymatic hydrolysis, allotment, fermentation and rear place
Manage step, it is characterised in that tealeaves, blueberry pulp and sucrose is added into the lycium ruthenicum slurry after enzymatic hydrolysis in allotment；Before fermentation includes
Fermentation and post-fermentation, the primary fermentation are successively to add potassium metabisulfite in the seasoning liquid obtained after allotment by weight
0.008%~0.01%, saccharomycete 0.005%~0.008%, stirs evenly, and then carries out fermenting when low temperature is long；Post-fermentation is
When fermentation liquid pol is down to 6 ° of Brix~8 ° Brix, filtering is flowed backward, while being added trace oxygen into fermentation liquid and being continued
Fermentation, when sugared content is less than 4g/L, termination fermentation is flowed backward in filtering.
2. method as described in claim 1, it is characterised in that the slurrying is after taking drying lycium ruthenicum to clean, with 40 DEG C~50
DEG C warm water impregnates 30min~40min, heating is crushed to obtain lycium ruthenicum slurry after boiling brewed 5min~10min.
3. method as claimed in claim 2, it is characterised in that drying lycium ruthenicum is impregnated plus water weight ratio is 1:4~1:5.
4. method as described in claim 1, it is characterised in that the enzymatic hydrolysis is into lycium ruthenicum slurry by weight addition
0.002%~0.004% mixing pectase, in 30 DEG C~40 DEG C enzymatic hydrolysis 3h~4h；Wherein, pectase galactolipin containing poly is mixed
Aldehydic acid enzyme 60%~70%, pectin lyase 30%~40%.
5. method as described in claim 1, it is characterised in that the tealeaves is green tea or white tea, what the blueberry pulp used
Blueberry kind is Vaccinium ashei；Tealeaves and blueberry pulp are respectively 1.0%~1.5% and 15% of the lycium ruthenicum slurry weight after digesting
~20%.
6. method as described in claim 1, it is characterised in that 18 ° of Brix of whole slurries pol that the sucrose being added makes
~20 ° of Brix.
7. method as described in claim 1, it is characterised in that the post-processing is successively to carry out certainly to wine body after fermentation
Glue, heat treatment, cold treatment, diatomite filtering and membrane filtration under right clarification, plate-frame filtering, bentonite, wherein natural settling time is 3
~4 months.
8. method as described in claim 1, it is characterised in that when the low temperature is long fermentation in cold fermentation temperature be 10 DEG C~
15 DEG C, fermentation time is 20~25 days.
9. method as described in claim 1, it is characterised in that the temperature that post-fermentation uses is 15 DEG C~20 DEG C, fermentation time 8
~10 days.
10. method as described in claim 1, it is characterised in that the oxygen additive amount be quality of fermentation broth 0.05%~
0.1%.
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| CN201811190092.9A CN109181979A (en) | 2018-10-12 | 2018-10-12 | A kind of brewing method of lycium ruthenicum health fruit wine |
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Cited By (5)
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| CN111500394A (en) * | 2020-05-28 | 2020-08-07 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Rosa roxburghii enzyme ice-melting wine and preparation process thereof |
| CN112852573A (en) * | 2021-02-25 | 2021-05-28 | 福鹿(鄂尔多斯市)沙业有限公司 | Lycium ruthenicum wine, preparation method thereof and compound wine |
| CN113073021A (en) * | 2021-04-30 | 2021-07-06 | 福鹿(鄂尔多斯市)沙业有限公司 | Lycium ruthenicum beverage stock solution and preparation process thereof |
| CN113293077A (en) * | 2021-06-21 | 2021-08-24 | 株洲市农业科学研究所 | Production process for preparing fruit wine by fermenting whole yellow peaches |
| CN115433645A (en) * | 2022-10-12 | 2022-12-06 | 潘连山 | Ancient mulberry black wine and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111500394A (en) * | 2020-05-28 | 2020-08-07 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Rosa roxburghii enzyme ice-melting wine and preparation process thereof |
| CN112852573A (en) * | 2021-02-25 | 2021-05-28 | 福鹿(鄂尔多斯市)沙业有限公司 | Lycium ruthenicum wine, preparation method thereof and compound wine |
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| CN113293077A (en) * | 2021-06-21 | 2021-08-24 | 株洲市农业科学研究所 | Production process for preparing fruit wine by fermenting whole yellow peaches |
| CN113293077B (en) * | 2021-06-21 | 2022-06-17 | 株洲市农业科学研究所 | Production process for preparing fruit wine by fermenting whole yellow peaches |
| CN115433645A (en) * | 2022-10-12 | 2022-12-06 | 潘连山 | Ancient mulberry black wine and preparation method thereof |
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Application publication date: 20190111 |