CN109401887A - A kind of zymotechnique and its fermentation system of health liquor - Google Patents
A kind of zymotechnique and its fermentation system of health liquor Download PDFInfo
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- CN109401887A CN109401887A CN201811330268.6A CN201811330268A CN109401887A CN 109401887 A CN109401887 A CN 109401887A CN 201811330268 A CN201811330268 A CN 201811330268A CN 109401887 A CN109401887 A CN 109401887A
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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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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- 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)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
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- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
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- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
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Abstract
The invention discloses a kind of zymotechnique of health liquor and its fermentation systems, belong to wine-making technology and equipment technical field.The zymotechnique of the health liquor includes the following steps: 1) to select: selecting mature fresh citrus, squeezes the juice to tangerine meat and orange peel, filters off pomace, obtain orange blossom；2) it mixes: kudzu-vine root powder being added into orange blossom, mixed liquor is obtained；3) it digests: mixed liquor being poured into fermentor, pectase is added；4) main fermentation: active dry yeast is added into fermentor, then nutritional agents is added dropwise in fermentor in whipping process, is continued fermentation to pol and is dropped to 6% or less；5) post-fermentation: after separation wine foot obtains wine liquid, lactic acid bacteria is added in wine liquid, ferments 15-20 days, separates wine foot again；6) clarify, filter: to after fermentation wine liquid carry out clarifying treatment, filtering to get.Fermentation time of the present invention is short, and the health liquor mouthfeel of acquisition is mellow and full, has and improves a poor appetite, blood pressure lowering, improves sleep quality and other effects.
Description
Technical field
The present invention relates to wine-making technology and equipment technical fields, and in particular to a kind of zymotechnique of health liquor and its fermentation
System.
Background technique
Platymiscium under Citrus Rutaceae.Property happiness warm and moist weather, cold resistance is slightly strong compared with shaddock, bitter orange, sweet orange.World mandarin orange
The important type of tangerine production mostly originates from China.Important kind in Poncirus and Fortunella, respectively middle part originating in China and Central-South
Portion.
Body-care substance contained by citrus fruit, it is separated go out more than 30, wherein mainly having: flavonoids, monoterpene,
Cumarin, carotenoid, class propyl alcohol, acridone, glycerose lipid etc..The medical value that citrusfruit has.Since ancient times,
Tangerine pith, Fructus Aurantii, the dried immature fruit of citron orange, green peel, dried orange peel are exactly traditional Chinese medicine, are clinically widely applied in Chinese medicine.Modern pharmacological research is recognized
Are as follows: the carrotene in orange peel, vitamin C, citrin are higher than flesh-content.
Also contain thiamine, riboflavin, volatile oil, flavonoids in orange peel.Volatile oil in orange peel is irritating to alimentary canal
Effect.Gastric secretion can be increased, promote gastrointestinal peristalsis, stomach invigorating wind-dispelling.Flavones has coronary artery dilator, increases coronary blood
The effect of flow.In addition, there are also anti-inflammatory, antiulcer, antibacterial and cholagogue and other effects for orange peel.
Therefore, using health liquor made of the pulp of citrus and orange peel, there is health care effect.
Summary of the invention
In view of the above-mentioned problems, being obtained the object of the present invention is to provide a kind of zymotechnique of health liquor and its fermentation system
The health liquor mild acidity obtained, mouthfeel is mellow and full, and taste is aromatic, has and improves a poor appetite, reduces blood pressure, improving the health cares such as sleep quality
Effect.
To achieve the goals above, the technical solution adopted by the present invention are as follows:
A kind of zymotechnique of health liquor, includes the following steps:
(1) it selects: selecting the fresh citrus of maturation of no disease and pests harm, after its epidermis is cleaned up, peeling, deseeding, to tangerine
Meat and orange peel are squeezed the juice, and pomace is finally filtered off, and obtain orange blossom；
(2) it mixes: pueraria lobata being crushed, kudzu-vine root powder is obtained, then kudzu-vine root powder is added into orange blossom, stirs evenly, obtain
Mixed liquor；
(3) it digests: above-mentioned mixed liquor is poured into fermentor, the amount of mixed liquor is the one third of the volume in fermentor
To 2/3rds, then pectase is added into fermentor, is mixed evenly, keeps 10-16 small in 22 DEG C of -28 DEG C of temperature ranges
When；
(4) main fermentation: active dry yeast is added into fermentor, at 18-25 DEG C after aerobic fermentation 2-3 hours, then
It ferments 12-16 hours, nutritional agents is added dropwise in fermentor in whipping process under anaerobic then, 10-15 points of stirring
Zhong Hou continues (to note in the at a temperature of fermentation of anaerobism and 18-25 DEG C: being both needed to keep identical fermentation in dropwise addition and whipping process
Condition, i.e. anaerobism and 18-25 DEG C of temperature), after pol drops to 6% or less, main fermentation is completed；By first carrying out aerobic hair
Ferment makes saccharomycete (beneficial bacterium) mass propagation first, then carries out anaerobic fermentation, so that alcohol is generated, when this shortens fermentation
Between, and the addition of nutritional agents, further shorten fermentation time.
(5) post-fermentation: after being cooled to room temperature, wine foot is separated, wine liquid is obtained, be added in wine liquid and account for wine liquid quality 0.01-
0.05% lactic acid bacteria, anaerobism and 23-28 DEG C at a temperature of continue fermentation 15-20 days, separation wine foot again；
(6) it clarifies, filter: clarifying treatment being carried out to the wine liquid after fermentation using clarifying agent, is finally filtered to get health liquor
Finished product.
Preferably, the mass ratio of kudzu-vine root powder described in step (2) and the orange blossom is 1:13-18.
Preferably, the degree of grinding of kudzu-vine root powder described in step (2) is to account for 80%-90% by 30 mesh hole sizers.
Preferably, the dosage of the pectase is the 0.02-0.15% of mixed liquor quality, and the dosage of the nutritional agents is mixed
Close the 0.01-0.05% of liquid quality.
Preferably, the constitutive material of nutritional agents described in step (4) includes the ingredient of following parts by weight: black rice flour 20-
25 parts, 18-25 parts of mung bean flour, Tomato juice 10-15 parts, 5-10 parts of almond extracting solution and 3-8 parts of xylo-oligosaccharide.
Preferably, the preparation method of the nutritional agents is after mixing black rice flour and mung bean flour, to be extracted, must be mentioned by ethyl alcohol
Liquid is taken, then extracting solution is mixed with Tomato juice and almond extracting solution, stirs evenly, is eventually adding xylo-oligosaccharide, continue to stir
Uniformly to get.
Preferably, the clarifying agent is mixed by chitosan and sodium alginate by the mass ratio of 1:0.02-0.07, described
The dosage of clarifying agent is the 0.01-0.05% of wine liquid quality.
It is described the present invention also provides a kind of fermentation system for above-mentioned health care wine fermentation, including fermentor and fluid reservoir
Fluid reservoir is connect with the fermentor；The fermentor includes inner tank body, outer tank body and through the outer tank body and inner tank body
Feed inlet, discharge nozzle and liquid outlet, a liquid outlet pipe is equipped at the liquid outlet, the fluid reservoir passes through the liquid outlet pipe
It is connect with the fermentor；Agitating device, pressure sensor and temperature sensor are equipped in the inner tank body, in the outer tank body
Equipped with controller, the pressure sensor, temperature sensor and agitating device are connect with the controller；
It is also provided with the through-hole of the connection inner tank body in the outer tank body, a drainage tube is inserted in the through-hole,
One end of the drainage tube is protruded into the inner tank body, and the other end of the drainage tube exposes outside the outer tank body, and described is drawn
Flow tube protrudes into one end equipped with a carrier and a water dropper, and the water dropper is connect by a tubule with the carrier；It is described thin
A solenoid valve is additionally provided on pipe, the solenoid valve is connect with the controller；Exposing one end of the drainage tube is connected with a leakage
It struggles against, is hinged with end cap on the funnel, is also arranged with sealing rubber cover on the end cap；The bottom end of the funnel and the outer tank
Be additionally provided with a sealing ring between the upper surface of body, the temperature sensor, agitating device, switch and solenoid valve with the control
Device connection.
Further, the time controller for setting time is additionally provided in the outer tank body.
Further, the aperture of the through-hole is 1.5-2.5 centimetres, the aperture of the diameter of the drainage tube and the through-hole
It is adapted.
Further, the inner tank body is fixedly arranged on the bottom of the outer tank body by support, and the agitating device includes electricity
Machine and one end connect the other end with the motor and protrude into the intracorporal stirring rod of the inner canister, and the motor is located in the support simultaneously
It is connect with the controller, multi-disc paddle is equipped at intervals in the stirring rod, and be located at the height of the paddle of highest point
Degree is less than the height of the water dropper, i.e., the height of mixed liquor is lower than the height of water dropper 14 in inner tank body 1.
In the present invention, acid, the thermal stability of used xylo-oligosaccharide are good, hardly possible fermentation, oligomeric compared with other oligosaccharide
The outstanding feature of xylose is that stability is very good, (PH=2.5-7) is heated to 100 DEG C in acid condition substantially regardless of
Solution, and energy value is almost nil, neither influences blood sugar concentration, does not also increase insulin level in blood glucose, and not will form rouge
Fat deposition, it is also an option that property promote the proliferation activity of intestinal bifidobacteria.Xylo-oligosaccharide is to be proliferated bifid in polymerization carbohydrate
One of strongest kind of bacillus function does not have to hydrolyze the enzyme of xylo-oligosaccharide in human gastrointestinal tract, so it can be directly entered large intestine
Inside it is preferably that Bifidobacterium is utilized, promotes Bifidobacterium proliferation while generating a variety of organic acids.
In conclusion by adopting the above-described technical solution, the invention has the benefit that
(1) present invention squeezes the juice by using the tangerine meat and orange peel of citrus, and adds pueraria lobata in obtained orange blossom
Powder since kudzu-vine root powder is sweet in flavor, and can reduce blood pressure, and can dramatically increase the blood supply amount of ischemic tissue, and contain needed by human body
A variety of amino acid and microelement, make it have reduce orange blossom pol effect while, also add the nutrition of orange blossom
Value, so that fermentation time reduction, the health liquor to ferment has the good health care effect such as blood pressure lowering, improvement sleep quality
Fruit.Meanwhile it being added also in the mixed liquor of kudzu-vine root powder and orange blossom by black rice flour, mung bean flour, Tomato juice, almond in the present invention
It ferments again after nutritional agents made of extracting solution and xylo-oligosaccharide etc., which is rich in protein, fat and amino acid
Etc. a variety of constants and micronutrient, body nutrition condition can be improved, further improve the nutritive value of health liquor.And due to
It is added to xylo-oligosaccharide in nutritional agents, so that nutritional agents generates synergistic function together with yeast, greatly accelerates fermentation speed
Degree, making pol only needs 2-4 days or so that 6% or less can be down to.To sum up, by the addition of kudzu-vine root powder and nutritional agents, finally make
Fermentation time of the invention greatly shortens, and improves fermentation efficiency, and the health liquor obtained has pure, strong fruity and wine
Perfume (or spice), mild acidity, mouthfeel is mellow and full, has and improves a poor appetite, reduces blood pressure, improving the health-care effects such as sleep quality.
(2) in fermentor of the present invention, by combine nutritional agents addition and this zymotechnique needed for anaerobism,
Heat-retaining condition, provided with the drainage device for including the compositions such as funnel, drainage tube, carrier, solenoid valve and water dropper.The present invention passes through
Nutritional agents is added in fermentor funnel, and during the addition process, holding solenoid valve first is in off state, and has been added in nutritional agents
At it is rear i.e. by drainage tube flow to carrier it is complete after, closing end cap, prevent air from entering, then control solenoid valve by controller
It opens, to guarantee being always anaerobic fermentation in fermentor.After solenoid valve is opened, nutritional agents can be added dropwise to inner tank body by water dropper
It is interior.By the setting of water dropper, nutritional agents is slowly added dropwise, by being slowly added dropwise, nutritional agents is made to stir, mix with mixed liquor
More sufficiently, and then shorten fermentation time, and improve the nutritive value and health-care effect of health liquor.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of fermentor in the embodiment of the present invention.
In figure, 1- inner tank body, 2- outer tank body, 3- upper cover, 4- discharge nozzle, 5- liquid outlet pipe, 6- filter device, 7- stirring dress
It sets, 71- motor, 72- stirring rod, 73- paddle, 8- pressure sensor, 9- temperature sensor, 10- controller, 11- drainage tube,
12- carrier, 13- tubule, 14- water dropper, 15- solenoid valve, 16- funnel, 17- sealing ring, 18- time controller, 19- support,
20- fluid reservoir.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is 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.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term " and or " used herein includes one or more phases
Any and all combinations of the listed item of pass.
Embodiment 1
A kind of zymotechnique of health liquor, includes the following steps:
(1) it selects: selecting the fresh citrus of maturation of no disease and pests harm, after its epidermis is cleaned up, peeling, deseeding, to tangerine
Meat and orange peel are squeezed the juice, and pomace is finally filtered off, and obtain orange blossom.
(2) it mixes: pueraria lobata is crushed, degree of grinding is by 30 mesh hole sizers to account for 80%, obtains kudzu-vine root powder, then by kudzu-vine root powder
It is added into orange blossom, stirs evenly, obtain mixed liquor, wherein the mass ratio of kudzu-vine root powder and orange blossom is 1:13.
(3) digest: above-mentioned mixed liquor poured into fermentor, the amount of mixed liquor be the volume in fermentor three/
One, then the pectase for accounting for mixed liquor quality 0.02% is added into fermentor, it is mixed evenly, is kept in 22 DEG C of temperature ranges
10 hours.
(4) main fermentation: active dry yeast is added into fermentor, at 18 DEG C after aerobic fermentation 2 hours, then in anaerobism
Under the conditions of ferment 12 hours, then the nutritional agents for accounting for mixed liquor quality 0.01% is added dropwise in fermentor in whipping process,
Stirring after ten minutes, continues (to note in the at a temperature of fermentation of anaerobism and 18 DEG C: being both needed to keep identical in dropwise addition and whipping process
Fermentation condition, i.e. anaerobism and 18 DEG C of temperature), after pol drops to 6% or less (generally 2 days or so), main fermentation is completed.
Wherein, the constitutive material of the nutritional agents includes the ingredient of following parts by weight: 20 parts of black rice flour, mung bean flour 18
Part, 10 parts of Tomato juice, 5 parts of almond extracting solution and 3 parts of xylo-oligosaccharide.The preparation method of nutritional agents is by black rice flour and mung bean flour
It after mixing, is extracted by ethyl alcohol, obtains extracting solution, then extracting solution is mixed with Tomato juice and almond extracting solution, stir evenly, most
After xylo-oligosaccharide is added, continue to stir evenly to get.
(5) post-fermentation: after being cooled to room temperature, wine foot is separated, wine liquid is obtained, be added in wine liquid and account for wine liquid quality 0.01%
Lactic acid bacteria, anaerobism and 23 DEG C at a temperature of continue fermentation 15 days, separate wine foot again.
(6) it clarifies, filter: clarifying treatment being carried out to the wine liquid after fermentation using the clarifying agent for accounting for wine liquid quality 0.01%,
It finally filters to get health liquor finished product.Wherein, the clarifying agent is mixed by chitosan and sodium alginate by the mass ratio of 1:0.02
It forms, not only flocculating effect is good for the clarifying agent, and flocculation rate is fast, the time needed for shortening clarification, and safe and non-toxic.
A kind of fermentation system for above-mentioned health care wine fermentation of the embodiment of the present invention is as shown in Figure 1, include fermentor and storage
Flow container 20, the fluid reservoir 20 are connect with the fermentor, for storing final health liquor finished product obtained.
The fermentor includes that inner tank body 1, outer tank body 2 and the feed inlet through the outer tank body 2 and inner tank body 1 (are schemed
Do not show), discharge nozzle 4 and liquid outlet (not shown), be equipped with a liquid outlet pipe 5, and the liquid outlet and liquid out at the liquid outlet
Filter device 6 is additionally provided between pipeline 5.Filter device 6 includes one layer of strainer and two layers of filter membrane.The fluid reservoir 21 passes through institute
It states liquid outlet pipe 5 and the fermentor is detachably connected.Wherein the inner tank body 1 and outer tank body 2 are the cylinder of top end opening
Body is equipped with upper cover 3 in the outer tank body 2, and the feed inlet is provided in upper cover 3.And inner tank body 1 and outer tank body 2 are removable
Unload connection, the convenient cleaning etc. to inner tank body 1.Agitating device 7, pressure sensor 8 and temperature is equipped in the inner tank body 1 to pass
Sensor 9, the outer tank body be equipped with controller 10, the pressure sensor 8, temperature sensor 9 and agitating device 7 with it is described
Controller 10 connects.
It is also provided with the through-hole (not shown) of the connection inner tank body 1 in the outer tank body 2, is inserted in the through-hole
One drainage tube 11, one end of the drainage tube 11 are protruded into the inner tank body 1, and the other end of the drainage tube 11 exposes described outer
Outside tank body 2.The aperture of the through-hole can be selected as 1.5-2.5 centimetres, the aperture of the diameter and the through-hole of the drainage tube 11
It is adapted, the aperture of through-hole described in the present embodiment is preferably 2 centimetres.And one end of protruding into of the drainage tube 11 is accepted equipped with one
Portion 12 and a water dropper 14, the water dropper 14 are connect by a tubule 13 with the carrier 12.The both ends of the carrier 12 point
It is not detachably connected with the drainage tube 11 and tubule 14.In the present embodiment, the carrier 12 is elastic sphere.The tubule
A solenoid valve 15 is additionally provided on 13, the solenoid valve 15 is connect with the controller 9.Wherein, solenoid valve 15 can be radio
Magnet valve may be wired solenoid valve, when solenoid valve 15 selects radio magnet valve, can also pass through remote control control solenoid valve
15 open or close.Exposing one end of the drainage tube 11 is connected with a funnel 16, and end cap (figure is hinged on the funnel 16
Do not show), sealing rubber cover (not shown) is arranged on the end cap.The upper table of the bottom end of the funnel 16 and the outer tank body 2
A sealing ring 17 is additionally provided between face.
In addition, the time controller 18 for setting time is additionally provided in the outer tank body 2, to pass through in the present embodiment
Time controller 18 adjusts control fermentation time.Certainly in other embodiments, can also be arranged in inner tank body 1 froth breaker with
Saccharometer.
In the present embodiment, the inner tank body 1 is fixedly arranged on the bottom of the outer tank body 2 by the support 19 of cylindrical body.It is described
Agitating device 7 includes that motor 71 and one end connect the stirring rod 72 that the other end protrudes into the inner tank body 1, institute with the motor 71
It states motor 71 to be located in the support 19 and connect with the controller 9, is equipped at intervals with multi-disc paddle in the stirring rod 72
73, and the height for being located at the paddle 73 of highest point is less than the height of the water dropper 14.
When nutritional agents is added in fermentor, added by funnel 16.During the addition process, solenoid valve is kept first
15 are in off state, and after flowing to carrier 12 completely by drainage tube 11 after the completion of nutritional agents is added, close end cap, then
It controls solenoid valve 15 by controller 9 to open, to guarantee being always anaerobic fermentation in fermentor.And after solenoid valve 15 is opened, battalion
Feeding agent can be added dropwise in inner tank body 1 by water dropper 14.By the way that water dropper 14 is arranged, nutritional agents is slowly added dropwise, by slow
It is slow to be added dropwise, so that nutritional agents is stirred with mixed liquor, is more fully mixed, and then improve the health-care effect of health liquor.
Embodiment 2
A kind of zymotechnique of health liquor, includes the following steps:
(1) it selects: selecting the fresh citrus of maturation of no disease and pests harm, after its epidermis is cleaned up, peeling, deseeding, to tangerine
Meat and orange peel are squeezed the juice, and pomace is finally filtered off, and obtain orange blossom.
(2) it mixes: pueraria lobata is crushed, degree of grinding is by 30 mesh hole sizers to account for 90%, obtains kudzu-vine root powder, then by kudzu-vine root powder
It is added into orange blossom, stirs evenly, obtain mixed liquor, wherein the mass ratio of kudzu-vine root powder and orange blossom is 1:18.
(3) digest: above-mentioned mixed liquor poured into fermentor, the amount of mixed liquor be the volume in fermentor three/
Two, then the pectase for accounting for mixed liquor quality 0.15% is added into fermentor, it is mixed evenly, is kept in 28 DEG C of temperature ranges
16 hours.
(4) main fermentation: active dry yeast is added into fermentor, at 25 DEG C after aerobic fermentation 3 hours, then in anaerobism
Under the conditions of ferment 16 hours, then the nutritional agents for accounting for mixed liquor quality 0.05% is added dropwise in fermentor in whipping process,
After stirring 15 minutes, continue (to note in the at a temperature of fermentation of anaerobism and 25 DEG C: being both needed to keep identical in dropwise addition and whipping process
Fermentation condition, i.e. anaerobism and 25 DEG C of temperature), after pol drops to 6% or less (generally 4 days or so), main fermentation is completed.
Wherein, the constitutive material of the nutritional agents includes the ingredient of following parts by weight: 25 parts of black rice flour, mung bean flour 25
Part, 15 parts of Tomato juice, 10 parts of almond extracting solution and 8 parts of xylo-oligosaccharide.The preparation method of nutritional agents is by black rice flour and mung bean
After powder mixing, is extracted by ethyl alcohol, obtains extracting solution, then extracting solution is mixed with Tomato juice and almond extracting solution, stir evenly,
Be eventually adding xylo-oligosaccharide, continue to stir evenly to get.
(5) post-fermentation: after being cooled to room temperature, wine foot is separated, wine liquid is obtained, be added in wine liquid and account for wine liquid quality 0.05%
Lactic acid bacteria, anaerobism and 28 DEG C at a temperature of continue fermentation 20 days, separate wine foot again.
(6) it clarifies, filter: clarifying treatment being carried out to the wine liquid after fermentation using the clarifying agent for accounting for wine liquid quality 0.05%,
It finally filters to get health liquor finished product.Wherein, the clarifying agent is mixed by chitosan and sodium alginate by the mass ratio of 1:0.07
It forms, not only flocculating effect is good for the clarifying agent, and flocculation rate is fast, the time needed for shortening clarification, and safe and non-toxic.
Fermentor knot in a kind of structure of the fermentor for above-mentioned health care wine fermentation of the embodiment of the present invention and embodiment 1
Structure is identical, no longer repeats herein.
Embodiment 3
A kind of zymotechnique of health liquor, includes the following steps:
(1) it selects: selecting the fresh citrus of maturation of no disease and pests harm, after its epidermis is cleaned up, peeling, deseeding, to tangerine
Meat and orange peel are squeezed the juice, and pomace is finally filtered off, and obtain orange blossom.
(2) it mixes: pueraria lobata is crushed, degree of grinding is by 30 mesh hole sizers to account for 85%, obtains kudzu-vine root powder, then by kudzu-vine root powder
It is added into orange blossom, stirs evenly, obtain mixed liquor, wherein the mass ratio of kudzu-vine root powder and orange blossom is 1:16.
(3) digest: above-mentioned mixed liquor poured into fermentor, the amount of mixed liquor be the volume in fermentor three/
One, then the pectase for accounting for mixed liquor quality 0.07% is added into fermentor, it is mixed evenly, is kept in 25 DEG C of temperature ranges
13 hours.
(4) main fermentation: active dry yeast is added into fermentor, at 20 DEG C after aerobic fermentation 2.5 hours, then is being detested
It ferments 14 hours under the conditions of oxygen, the nutritional agents for accounting for mixed liquor quality 0.02% is then added dropwise to fermentor in whipping process
In, after stirring 12 minutes, continue (to note in the at a temperature of fermentation of anaerobism and 20 DEG C: being both needed to keep phase in dropwise addition and whipping process
Same fermentation condition, i.e. anaerobism and 20 DEG C of temperature), (generally 3 days or so), main fermentation after pol drops to 6% or less
It completes.
Wherein, the constitutive material of the nutritional agents includes the ingredient of following parts by weight: 22 parts of black rice flour, mung bean flour 20
Part, 12 parts of Tomato juice, 8 parts of almond extracting solution and 5 parts of xylo-oligosaccharide.The preparation method of nutritional agents is by black rice flour and mung bean flour
It after mixing, is extracted by ethyl alcohol, obtains extracting solution, then extracting solution is mixed with Tomato juice and almond extracting solution, stir evenly, most
After xylo-oligosaccharide is added, continue to stir evenly to get.
(5) post-fermentation: after being cooled to room temperature, wine foot is separated, wine liquid is obtained, be added in wine liquid and account for wine liquid quality 0.02%
Lactic acid bacteria, anaerobism and 25 DEG C at a temperature of continue fermentation 18 days, separate wine foot again.
(6) it clarifies, filter: clarifying treatment being carried out to the wine liquid after fermentation using the clarifying agent for accounting for wine liquid quality 0.03%,
It finally filters to get health liquor finished product.Wherein, the clarifying agent is mixed by chitosan and sodium alginate by the mass ratio of 1:0.05
It forms, not only flocculating effect is good for the clarifying agent, and flocculation rate is fast, the time needed for shortening clarification, and safe and non-toxic.
Fermentor knot in a kind of structure of the fermentor for above-mentioned health care wine fermentation of the embodiment of the present invention and embodiment 1
Structure is identical, no longer repeats herein.
Comparative example 1
In this comparative example, in addition to not adding kudzu-vine root powder, other are same as Example 3.
Comparative example 2
In this comparative example, in addition to not adding nutritional agents in step (4), other are same as Example 3.
Comparative example 3
In this comparative example, in addition to not adding and not adding nutritional agents in kudzu-vine root powder and step (4), other with 3 phase of embodiment
Together.
Applicant has carried out sensory testing to the health liquor that the embodiment of the present invention obtains, and the results are shown in Table 1.
Table 1
Application Example
Lee X X, female, 43 years old, usually appetite was poor, malnutritive, and in poor health, poor sleeping quality, Yi Xing sleeps preceding drink at night
With the cuvette health liquor, after a week, not only appetite is promoted, gather colour, and sleep quality has also obtained very big improvement.
Yellow X X, male, 50 years old, operating pressure was big, and blood pressure is higher, and appetite is poor, poor sleeping quality, and it is small to drink one before sleeping at night
The cup health liquor, after a week, appetite promotes, is in high spirits, and blood pressure is normal, and sleep quality has also obtained very big improvement.
To X, male is 48 years old, in poor health, and malnutritive, enuresis nocturna is frequent, poor sleeping quality, and a cuvette is drunk before sleeping at night
The health liquor, after a week, gather colour, enuresis nocturna are reduced, and sleep quality has also obtained very big improvement.
As it can be seen that the present invention by addition kudzu-vine root powder and nutritional agents, make the health liquor obtained have pure, strong fruity and
Aroma, mild acidity, mouthfeel is mellow and full, has and improves a poor appetite, reduces blood pressure, improving the health-care effects such as sleep quality.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (10)
1. a kind of zymotechnique of health liquor, which comprises the steps of:
(1) select: selecting the fresh citrus of maturation of no disease and pests harm, after its epidermis is cleaned up, peeling, deseeding, to tangerine meat and
Orange peel is squeezed the juice, and pomace is finally filtered off, and obtains orange blossom；
(2) it mixes: pueraria lobata is crushed, obtain kudzu-vine root powder, the degree of grinding of the kudzu-vine root powder is to account for 80%- by 30 mesh hole sizers
90%, then kudzu-vine root powder is added into orange blossom, it stirs evenly, obtains mixed liquor；
(3) it digests: above-mentioned mixed liquor being poured into fermentor, then pectase is added into fermentor, is mixed evenly, 22
DEG C of -28 DEG C temperature ranges are kept for 10-16 hours；
(4) main fermentation: active dry yeast is added into fermentor, at 18-25 DEG C after aerobic fermentation 2-3 hours, then is being detested
It ferments 12-16 hours under the conditions of oxygen, then nutritional agents is added dropwise in fermentor in whipping process, after stirring 10-15 minutes,
Continue anaerobism and 18-25 DEG C at a temperature of ferment, after pol drops to 6% or less, main fermentation is completed；
(5) post-fermentation: after being cooled to room temperature, wine foot is separated, wine liquid is obtained, be added in wine liquid and account for wine liquid quality 0.01-0.05%
Lactic acid bacteria, anaerobism and 23-28 DEG C at a temperature of continue fermentation 15-20 days, separation wine foot again；
(6) clarify, filter: using clarifying agent to after fermentation wine liquid carry out clarifying treatment, finally filter to get health liquor at
Product.
2. the zymotechnique of health liquor according to claim 1, which is characterized in that kudzu-vine root powder described in step (2) and institute
The mass ratio for stating orange blossom is 1:13-18.
3. the zymotechnique of health liquor according to claim 1, which is characterized in that the dosage of the pectase is mixed liquor
The 0.02-0.15% of quality, the dosage of the nutritional agents are the 0.01-0.05% of mixed liquor quality.
4. the zymotechnique of health liquor according to claim 1, which is characterized in that nutritional agents described in step (4)
Constitutive material includes the ingredient of following parts by weight: 20-25 parts of black rice flour, 18-25 parts of mung bean flour, Tomato juice 10-15 parts, almond
5-10 parts and xylo-oligosaccharide 3-8 parts of extracting solution.
5. the zymotechnique of health liquor according to claim 4, which is characterized in that the preparation method of the nutritional agents is will
It after black rice flour and mung bean flour mixing, is extracted by ethyl alcohol and ultrasonic extraction, obtains extracting solution, then by extracting solution and Tomato juice and apricot
The mixing of benevolence extracting solution, stirs evenly, is eventually adding xylo-oligosaccharide, continue to stir evenly to get.
6. the zymotechnique of health liquor according to claim 1, which is characterized in that the clarifying agent is by chitosan and seaweed
Sour sodium is mixed by the mass ratio of 1:0.02-0.07, and the dosage of the clarifying agent is the 0.01-0.05% of wine liquid quality.
7. a kind of fermentation system for health care wine fermentation, which is characterized in that including fermentor and fluid reservoir, the fluid reservoir with
The fermentor connection；The fermentor include inner tank body, outer tank body and through the outer tank body and inner tank body feed inlet,
Discharge nozzle and liquid outlet, a liquid outlet pipe is equipped at the liquid outlet, and the fluid reservoir passes through the liquid outlet pipe and the hair
Fermentation tank connection；Agitating device, pressure sensor and temperature sensor are equipped in the inner tank body, the outer tank body is equipped with control
Device, the pressure sensor, temperature sensor and agitating device are connect with the controller；
It is also provided with the through-hole of the connection inner tank body in the outer tank body, a drainage tube is inserted in the through-hole, it is described
One end of drainage tube is protruded into the inner tank body, and the other end of the drainage tube exposes outside the outer tank body, and the drainage tube
Protrude into one end equipped with a carrier and a water dropper, the water dropper is connect by a tubule with the carrier；On the tubule
It is additionally provided with a solenoid valve, the solenoid valve is connect with the controller；Exposing one end of the drainage tube is connected with a funnel, institute
It states and is hinged with end cap on funnel, be arranged with sealing rubber cover on the end cap；The bottom end of the funnel is upper with the outer tank body
A sealing ring is additionally provided between surface.
8. fermentation system according to claim 7, which is characterized in that be additionally provided in the outer tank body for setting time
Time controller.
9. fermentation system according to claim 8, which is characterized in that the aperture of the through-hole is 1.5-2.5 centimetres, described
The diameter of drainage tube is adapted with the aperture of the through-hole.
10. fermentation system according to claim 9, which is characterized in that the inner tank body is fixedly arranged on described outer by support
The bottom of tank body, the agitating device include that motor and one end connect the other end with the motor and protrude into that the inner canister is intracorporal to be stirred
Stick is mixed, the motor is located in the support and connect with the controller, multi-disc paddle is equipped at intervals in the stirring rod,
And the height for being located at the paddle of highest point is less than the height of the water dropper.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111454806A (en) * | 2020-06-02 | 2020-07-28 | 龙南县太平堡酒业有限公司 | Nanometer wine brewing device |
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| CN105238639A (en) * | 2015-10-31 | 2016-01-13 | 庞巧兰 | Simple fruit wine fermentation system |
| CN107057943A (en) * | 2017-06-14 | 2017-08-18 | 天下果业开发有限公司 | The zymotechnique of orange wine |
| CN207227438U (en) * | 2017-08-24 | 2018-04-13 | 昆明市护苗学生营养食品有限公司 | A kind of fermentation tank |
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| CN105238639A (en) * | 2015-10-31 | 2016-01-13 | 庞巧兰 | Simple fruit wine fermentation system |
| CN107057943A (en) * | 2017-06-14 | 2017-08-18 | 天下果业开发有限公司 | The zymotechnique of orange wine |
| CN207227438U (en) * | 2017-08-24 | 2018-04-13 | 昆明市护苗学生营养食品有限公司 | A kind of fermentation tank |
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Application publication date: 20190301 |