CN109182013A - Improve the method and health liquor of health liquor ingredient and colour stability - Google Patents
Improve the method and health liquor of health liquor ingredient and colour stability Download PDFInfo
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- CN109182013A CN109182013A CN201810899111.9A CN201810899111A CN109182013A CN 109182013 A CN109182013 A CN 109182013A CN 201810899111 A CN201810899111 A CN 201810899111A CN 109182013 A CN109182013 A CN 109182013A
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
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Abstract
A kind of method and health liquor improving health liquor ingredient and colour stability, belongs to health liquor technical field.For the method for the raising health liquor ingredient and colour stability the following steps are included: adding vitamin C into wine body, stirring and dissolving obtains uniform wine body；It is passed through inert gas into uniform wine body or carbon dioxide gas removes oxygen in uniform wine body, sealing.The health liquor ingredient and the method for colour stability provided by the invention of improving can remove the oxygen in wine body in the case where not being introduced into impurity, avoid during storage oxygen reacted with ingredient in wine body and generate suspended matter or precipitating, improve the stability of wine body ingredient and color.Furthermore the invention further relates to the health liquors that the method for above-mentioned raising health liquor ingredient and colour stability is prepared.
Description
Technical field
The present invention relates to field of health care wine, and in particular to a kind of method for improving health liquor ingredient and colour stability and
Health liquor.
Background technique
Health liquor is a kind of white wine assembled alcoholic drinks with certain health-care efficacy, has effects that it is because adding in white wine
Caused by having added Chinese medicine, but since the ingredient in Chinese medicine is extremely complex, it can usually make white wine after being added in white wine wine body
There are the wild effects such as loss of gloss, precipitating, active constituent content reduce, color changes in wine body.
It is mostly at present loss of gloss and precipitating aspect to the research of health liquor stability, by adding stabilizer, clarifying agent, drop
The methods of warm processing, ageing, filtering store the wild effect generated in the process to solve health liquor, but these methods are to health care
The reduction of active constituent content and color change in wine, and there are no very good solution methods.
Therefore, it is necessary to a kind of methods and health liquor that can be improved health liquor ingredient and colour stability.
Summary of the invention
The purpose of the present invention is to provide a kind of methods for improving health liquor ingredient and colour stability, can not draw
Enter to improve in the case where impurity liquor stability and dispel the oxygen in wine body, avoid in oxygen during storage and wine body at
Reaction is divided to generate suspended matter or precipitating.
Another object of the present invention is to provide a kind of health liquor, have the advantages that ingredient and colour stability are good.
The present invention solves its technical problem and adopts the following technical solutions to realize.
A method of improving health liquor ingredient and colour stability comprising following steps:
Vitamin C is added into wine body, stirring and dissolving obtains uniform wine body；
It is passed through inert gas into uniform wine body or carbon dioxide gas removes oxygen in uniform wine body, sealing.
Further, in a preferred embodiment of the present invention, it is 10~500mg/L that ascorbic dosage is added into wine body.
Further, in a preferred embodiment of the present invention, inert gas or carbon dioxide gas are passed through into uniform wine body
Before, uniform wine body is filtered using 0.1~0.5 μm of film.
Further, in a preferred embodiment of the present invention, inert gas or carbon dioxide gas are passed through into uniform wine body
When, so that the oxygen content in uniform wine body is reached 0.1~0.3mg/L or less.
Further, in a preferred embodiment of the present invention, inert gas or carbon dioxide gas are passed through into uniform wine body
When, the flow of ventilation is 0.01~1L/min, and duration of ventilation is 5~30min.
Further, in a preferred embodiment of the present invention, it is added into wine body ascorbic while alcohol-soluble β-Portugal is added
Glycan extract, stirring and dissolving obtain uniform wine body.
Further, in a preferred embodiment of the present invention, alcohol-soluble β-Portugal that its quality 1~8% is added into wine body is poly-
Sugar extract.
Further, in a preferred embodiment of the present invention, the preparation method of alcohol-soluble beta glucan extract is:
Highland barley acid extraction is obtained into sour extracting solution；
The saccharification of the alpha-amylase and 0.2~0.6% that account for sour extracting solution quality 0.05~0.2% is added in sour extracting solution
Enzyme, digests in 40~60 DEG C, and subsequent destroy the enzyme treatment obtains enzyme-extracting solution；
Enzyme-extracting solution is successively centrifuged, is concentrated, alcohol precipitation, filtering, drying.
Further, in a preferred embodiment of the present invention, it is that 15~25 times of its quality amounts are added into highland barley that acid, which extracts,
Water adds lemon acid for adjusting pH value to 4~6, extracts 2~3 times in 40~60 DEG C, extract 1~2h every time.
It is the side using above-mentioned raising health liquor ingredient and colour stability the present invention also provides a kind of health liquor
Method is prepared.
The raising health liquor ingredient and the method for colour stability and the beneficial effect of health liquor of the embodiment of the present invention are: this
The method for improving health liquor ingredient and colour stability that invention provides the following steps are included: added into wine body vitamin C and
Alcohol-soluble beta glucan extract, stirring and dissolving obtain uniform wine body；Inert gas or carbon dioxide are passed through into uniform wine body
Gas removes the oxygen in uniform wine body, sealing.The method energy provided by the invention for improving health liquor ingredient and colour stability
The enough stability that wine body is improved in the case where not being introduced into impurity simultaneously dispels the oxygen in wine body, avoids oxygen during storage
It is reacted with ingredient in wine body and generates suspended matter or precipitating.Furthermore the invention further relates to above-mentioned raising health liquor ingredient and colour stables
The health liquor that the method for property is prepared, has the advantages that ingredient and colour stability are good.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
The method and health liquor for improving health liquor ingredient and colour stability of the embodiment of the present invention are carried out specifically below
Explanation.
Health liquor described in description of the invention, wine body or health liquor wine body be by into white wine be added Chinese herbal medicine or
The wine that Chinese herbal medicine extract is prepared.
The present invention provides a kind of methods for improving health liquor ingredient and colour stability comprising following steps:
Vitamin C is added into wine body, stirring and dissolving obtains uniform wine body；Preferably, ascorbic dosage be 10~
500mg/L；It is furthermore preferred that being added into wine body ascorbic while alcohol-soluble beta glucan extract being added；Further preferably
, the alcohol-soluble beta glucan extract of its quality 1~8% is added into wine body.
It is passed through inert gas into uniform wine body or carbon dioxide gas removes oxygen in uniform wine body, sealing.It is preferred that
, when being passed through inert gas or carbon dioxide gas into uniform wine body, the flow of ventilation is 0.01~1L/min, duration of ventilation
For 5~30min；It is furthermore preferred that being passed through inert gas or carbon dioxide gas into uniform wine body, make the oxygen in uniform wine body
Content reaches 0.1~0.3mg/L or less；It is further preferred that being passed through inert gas or carbon dioxide gas into uniform wine body
Before, the uniform wine body is filtered using 0.1~0.5 μm of film.
Wherein, the preparation method of alcohol-soluble beta glucan extract is: highland barley acid extraction is obtained sour extracting solution；It is preferred that
, it is the water that 15~25 times of its quality amounts are added into highland barley that acid, which extracts, add lemon acid for adjusting pH value to 4~6, in 40~
60 DEG C are extracted 2~3 times, extract 1~2h every time；
The saccharification of the alpha-amylase and 0.2~0.6% that account for sour extracting solution quality 0.05~0.2% is added in sour extracting solution
Enzyme, digests in 40~60 DEG C, and subsequent destroy the enzyme treatment obtains enzyme-extracting solution；Enzyme-extracting solution is successively centrifuged, is concentrated, alcohol
Heavy, filtering, drying.
The embodiment of the invention provides a kind of methods for improving health liquor ingredient and colour stability, are first to health care
It is added in wine wine body and vitamin C and is uniformly mixing to obtain uniform wine body, then to being passed through inert gas or dioxy in uniform wine body
Change carbon gas to exclude the oxygen in uniform wine body, then seals.The method of the raising health liquor ingredient and colour stability is logical
It crosses and antioxidant vitamin C is added into health liquor wine body to improve the stability of wine body, avoid the ingredient in health liquor wine body
Oxidation influences the stability of wine body in storing process, so that the wine body of stable homogeneous is obtained, then to the wine body of stable homogeneous
In be passed through inert gas or carbon dioxide gas to exclude the oxygen molecule in wine body, avoid the chemistry in dissolved oxygen and health liquor
Oxidation reaction, which occurs, for ingredient reduces the beneficiating ingredient content in health liquor or generates suspended matter, precipitating and influence wine body color,
Being passed through between inert gas or carbon dioxide gas into uniform wine body to be first filtered uniform wine body, filter off in advance
Issuable insoluble substance is to improve the condition of uniform wine body.
In addition, dimension can also be added into health liquor wine body to further improve the stability of health liquor wine body
Alcohol-soluble beta glucan extract is added while raw element C, not only there is excellent health-care effect, with gut purge, reducing blood lipid,
Norcholesterol, the effects of adjusting blood glucose, prevention cardiovascular disease, improving immunity, is antitumor, while its homogeneous performance for having
The stability that health liquor wine body can effectively be improved avoids health liquor wine body from generating suspended matter in storing process, precipitates and lead
Wine body muddiness is caused to influence quality, the homogeneous performance of beta glucan extract is the linear strand for the length having due to it, and
Its strand mutually can wind and be crosslinked, thus irregular lasting to keep the steady of system inside keeping at low shear rates
It is qualitative.
It is using above-mentioned raising health liquor ingredient and colour stable the embodiment of the invention also provides a kind of health liquor
Property method be prepared, the health liquor can not only be kept during prolonged storage the content of beneficiating ingredient not under
Drop, it may have strong system stability will not generate discoloration or turbid phenomenon after long-time saves.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of health liquor is present embodiments provided, is the side using above-mentioned raising health liquor ingredient and colour stability
Method is prepared, and specific preparation step is as follows:
S11, health liquor finished product 1000ml is taken, 50mg vitamin C is added into the 1000ml health liquor, is evenly stirred until dimension
After raw element C dissolution, uniform wine body is obtained using 0.2 μm of filtering with microporous membrane.
S12, nitrogen is passed into uniform wine body with the flow of 0.2L/min, continues 10min, until in uniform wine body
When the concentration of dissolved oxygen is reduced to 0.21mg/L, bottling sealing at once.
By the wine sample being prepared and the control wine sample for sealing and obtaining that health liquor finished product is directly bottled respectively in 25 DEG C, 40
DEG C and illumination condition under store one month after detected, as a result as shown in table 1 below:
Ingredient after wine sample and control wine sample preservation is prepared in 1 embodiment 1 of table
| General flavone (mg/L) | Total saposins (mg/L) | Total polyphenols (mg/L) | |
| Health liquor finished product | 89.28 | 137.58 | 162.27 |
| 25 DEG C of preservations compare wine sample | 76.31 | 125.36 | 145.33 |
| 40 DEG C of preservations compare wine sample | 65.18 | 108.42 | 136.49 |
| Illumination saves control wine sample | 68.94 | 112.71 | 128.65 |
| 25 DEG C of 1 wine samples of preservation embodiment | 89.22 | 138.61 | 161.09 |
| 40 DEG C of 1 wine samples of preservation embodiment | 88.75 | 135.74 | 159.72 |
| Illumination saves 1 wine sample of embodiment | 88.17 | 136.28 | 160.88 |
As shown in table 1, general flavone, total saposins and total polyphenols concentration after the health liquor preservation that the embodiment of the present invention 1 provides
Decline degree it is very little, can effectively improve health liquor for a long time save after beneficiating ingredient content.
Sense organ color after control wine sample stores 1 month under various conditions obviously deepens, and what embodiment 1 was prepared
The color of wine sample is basically unchanged；Former health care product finished wine sample is detected in the 580nm (absorption maximum of the health liquor through spectrophotometer
Peak is 580nm) absorbance be 0.175, after store 1 month under 25 DEG C, 40 DEG C and illumination condition compare wine sample absorbance
Respectively 0.208,0.237 and 0.231, the wine sample that embodiment 1 is prepared store 1 under 25 DEG C, 40 DEG C and illumination condition
Absorbance after month is 0.181,0.184 and 0.185, the results showed that, the face for the health liquor that the embodiment of the present invention 1 provides
Color stability significantly improves.
Embodiment 2
A kind of health liquor is present embodiments provided, is the side using above-mentioned raising health liquor ingredient and colour stability
Method is prepared, and specific preparation step is as follows:
S21, health liquor finished product 1000ml is taken, 200mg vitamin C is added into the 1000ml health liquor, is evenly stirred until
After vitamin C dissolution, uniform wine body is obtained using 0.3 μm of filtering with microporous membrane.
S22, carbon dioxide gas is passed into uniform wine body with the flow of 0.1L/min, continues 20min, until uniform
When the concentration of dissolved oxygen in wine body is reduced to 0.15mg/L, bottling sealing at once.
By the wine sample being prepared and the control wine sample for sealing and obtaining that health liquor finished product is directly bottled respectively in 25 DEG C, 40
DEG C and illumination condition under store three months after detected, as a result as shown in table 2 below:
Ingredient after wine sample and control wine sample preservation is prepared in 2 embodiment 2 of table
| General flavone (mg/L) | Total saposins (mg/L) | Total polyphenols (mg/L) | |
| Health liquor finished product | 118.32 | 150.75 | 136.23 |
| 25 DEG C of preservations compare wine sample | 103.38 | 133.46 | 107.31 |
| 40 DEG C of preservations compare wine sample | 89.41 | 116.42 | 97.27 |
| Illumination saves control wine sample | 91.27 | 119.28 | 101.62 |
| 25 DEG C of 2 wine samples of preservation embodiment | 116.74 | 151.72 | 134.81 |
| 40 DEG C of 2 wine samples of preservation embodiment | 115.26 | 148.39 | 135.78 |
| Illumination saves 2 wine sample of embodiment | 115.83 | 148.58 | 134.69 |
As shown in table 2, general flavone, total saposins and total polyphenols concentration after the health liquor preservation that the embodiment of the present invention 2 provides
Decline degree it is very little, can effectively improve health liquor for a long time save after beneficiating ingredient content.
Sense organ color after control wine sample stores 3 months under various conditions obviously deepens, and what embodiment 2 was prepared
The color of wine sample is basically unchanged；Former health care product finished wine sample is detected in the 360nm (absorption maximum of the health liquor through spectrophotometer
Peak is 360nm) absorbance be 0.216, after store 3 months under 25 DEG C, 40 DEG C and illumination condition compare wine sample absorbance
Respectively 0.297,0.362 and 0.381, the wine sample that embodiment 2 is prepared store 3 under 25 DEG C, 40 DEG C and illumination condition
Absorbance after month is 0.218,0.220 and 0.219, the results showed that, the face for the health liquor that the embodiment of the present invention 2 provides
Color stability significantly improves.
Embodiment 3
A kind of health liquor is present embodiments provided, is the side using above-mentioned raising health liquor ingredient and colour stability
Method is prepared, and specific preparation step is as follows:
S31, take health liquor finished product 1000ml, by 500mg vitamin C and 30g alcohol-soluble beta glucan extract be added to
In the 1000ml health liquor, after being evenly stirred until vitamin C dissolution, uniform wine is obtained using 0.45 μm of filtering with microporous membrane
Body.Wherein, the preparation method of alcohol-soluble beta glucan extract is:
(1) 20kg highland barley medicinal material is taken, acid supplemented solution extracts 2 times, merges extracting solution twice and obtains sour extracting solution；Acid supplemented solution
When extraction: adding water 500L every time, reenter lemon acid for adjusting pH to 6, extracted at 60 DEG C 3 times, every time 2 hours.
(2) it digests: the carbohydrase of the alpha-amylase, 0.6% that account for sour extracting solution quality 0.2% being added in sour extracting solution,
It is digested 2 hours in 60 DEG C, after enzymatic hydrolysis, is warming up to 90 DEG C of heat preservations enzyme deactivation in 50 minutes, obtains enzyme-extracting solution.
(3) it is centrifuged: enzyme-extracting solution successively being crossed into decanter centrifuge, disc centrifuge, collects centrifugal clear liquid.
(4) it is concentrated: centrifugal clear liquid being concentrated into 3 times of highland barley quality of medicinal material, obtains concentrate.
(5) alcohol precipitation: being added ethyl alcohol in concentrate, controls determining alcohol 70%, obtains precipitation solution.
(6) it filters: precipitation solution is filtered, collect alcohol precipitation precipitating.
(7) it dries: to get alcohol-soluble beta glucan extract 2.68kg after alcohol precipitation precipitating is dried.Through detecting, wherein β-
The content of glucan is 30.93%.
S32, argon gas is passed into uniform wine body with the flow of 0.5L/min, continues 30min, until in uniform wine body
When the concentration of dissolved oxygen is reduced to 0.07mg/L, bottling sealing at once.
By the wine sample being prepared and the control wine sample for sealing and obtaining that health liquor finished product is directly bottled respectively in 25 DEG C, 40
DEG C and illumination condition under store six months after detected, as a result as shown in table 3 below:
Ingredient after wine sample and control wine sample preservation is prepared in 3 embodiment 3 of table
As shown in table 3, general flavone, total saposins and total polyphenols concentration after the health liquor preservation that the embodiment of the present invention 3 provides
Decline degree it is very little, can effectively improve health liquor for a long time save after beneficiating ingredient content.
Sense organ color after control wine sample stores 6 months under various conditions obviously deepens, and what embodiment 3 was prepared
The color of wine sample is basically unchanged；Former health care product finished wine sample is detected in the 450nm (absorption maximum of the health liquor through spectrophotometer
Peak is 450nm) absorbance be 0.243, after store 6 months under 25 DEG C, 40 DEG C and illumination condition compare wine sample absorbance
Respectively 0.315,0.350 and 0.347, the wine sample that embodiment 3 is prepared store 6 under 25 DEG C, 40 DEG C and illumination condition
Month after absorbance be 0.247,0.251 and 0.249, the results showed that, the embodiment of the present invention 3 offer health liquor
In the case that useful degree significantly improves, colour stability when saving for a long time is significantly improved.
In conclusion the health liquor ingredient and the method for colour stability provided in an embodiment of the present invention of improving can not draw
The stability of wine body is effectively improved in the case where entering impurity and dispels the oxygen in wine body, avoids oxygen during storage and wine
Ingredient reaction generates suspended matter or precipitating in body.Furthermore the invention further relates to above-mentioned raising health liquor ingredient and colour stabilities
The health liquor that method is prepared, it is good with ingredient and colour stability, save for a long time do not reduce beneficial to component content, wine
The constant advantage of body color.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. it is a kind of improve health liquor ingredient and colour stability method, which is characterized in that itself the following steps are included:
Vitamin C is added into wine body, stirring and dissolving obtains uniform wine body；
It is passed through inert gas into the uniform wine body or carbon dioxide gas removes oxygen in uniform wine body, sealing.
2. the method according to claim 1 for improving health liquor ingredient and colour stability, which is characterized in that the wine
It is 10~500mg/L that the ascorbic dosage is added in body.
3. it is according to claim 1 improve health liquor ingredient and colour stability method, which is characterized in that it is described
It is passed through before inert gas or carbon dioxide gas in one wine body, filters the uniform wine body using 0.1~0.5 μm of film.
4. it is according to claim 1 improve health liquor ingredient and colour stability method, which is characterized in that it is described
When being passed through inert gas or carbon dioxide gas in one wine body, make the oxygen content in the uniform wine body reach 0.1~
0.3mg/L or less.
5. the method according to claim 1 for improving health liquor ingredient and colour stability, which is characterized in that uniform wine
When being passed through inert gas or carbon dioxide gas in body, the flow of ventilation is 0.01~1L/min, and duration of ventilation is 5~30min.
6. the method according to claim 1 for improving health liquor ingredient and colour stability, which is characterized in that into wine body
It adds ascorbic while alcohol-soluble beta glucan extract is added, stirring and dissolving obtains uniform wine body.
7. the method according to claim 6 for improving health liquor ingredient and colour stability, which is characterized in that the wine
The alcohol-soluble beta glucan extract of its quality 1~8% is added in body.
8. the method according to claim 6 for improving health liquor ingredient and colour stability, which is characterized in that the alcohol is molten
The preparation method of property beta glucan extract is:
Highland barley acid extraction is obtained into sour extracting solution；
The alpha-amylase and 0.2~0.6% for accounting for the sour extracting solution quality 0.05~0.2% are added in the sour extracting solution
Carbohydrase, digests in 40~60 DEG C, and subsequent destroy the enzyme treatment obtains enzyme-extracting solution；
The enzyme-extracting solution is successively centrifuged, is concentrated, alcohol precipitation, filtering, drying.
9. the method according to claim 8 for improving health liquor ingredient and colour stability, which is characterized in that the acid mentions
Taking is the water that 15~25 times of its quality amounts are added into highland barley, adds lemon acid for adjusting pH value to 4~6, mentions in 40~60 DEG C
It takes 2~3 times, extracts 1~2h every time.
10. a kind of health liquor, which is characterized in that it is using such as above-mentioned raising health care of any of claims 1-9
The method of wine ingredient and colour stability is prepared.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111154604A (en) * | 2020-01-13 | 2020-05-15 | 江西省农业科学院 | Asparagus health wine and preparation method thereof |
| CN114717078A (en) * | 2022-05-06 | 2022-07-08 | 劲牌有限公司 | Method for dynamically stabilizing color depth of health care wine |
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