CN109517704A - A kind of fruit wine - Google Patents
A kind of fruit wine Download PDFInfo
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- CN109517704A CN109517704A CN201811575748.9A CN201811575748A CN109517704A CN 109517704 A CN109517704 A CN 109517704A CN 201811575748 A CN201811575748 A CN 201811575748A CN 109517704 A CN109517704 A CN 109517704A
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- tara vine
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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
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Abstract
The invention belongs to field of food, disclose a kind of fruit wine.Its primary raw material includes: tara vine, nut, southern part of the country pears, white granulated sugar, citric acid；Content is shown in following weight percent: tara vine 25-40%, nut 25-38%, southern part of the country pears 25-40%, white granulated sugar 10-15%, citric acid 5-10%；The tara vine selects ripe peach and contains carpopodium and root.The fruit wine is in good taste, slightly sweet tasty and refreshing, and fruit wine fruity is mellow, has effects that prevent diabetes.
Description
Technical field
The invention belongs to field of food, and present invention relates particularly to a kind of fruit wine.
Background technique
China has become diabetes big country, the world at present, and diabetic is more than 100,000,000.If left, it develops band
Carry out serious diabetic complication, successive treatment is rather intractable.
Diabetes B original name mostly falls ill after 35~40 years old adult onset diabetes, accounts for diabetic 90%
More than.The ability that insulin is generated in type 2 diabetic patient's body not completely loses, and some patient's body insulin even generates
Excessively, but the function and effect of insulin are poor, therefore the insulin of patient's body is a kind of opposite shortage, can pass through certain mouths
Take the secretion of insulin in medicine irritation body.But still there are some patients to need use of exogenous insulin to the later period.Take in high heat
And unreasonable structure (high-fat, high protein, low-carb) diet will lead to obesity, increase and shortage body with weight
Movement is educated, the insulin resistance property of will do it aggravates, and then leads to the generation of defect of insulin secretion and diabetes B.
Present people increasingly pay attention to diabetes, how to prevent diabetes through diet, are by paying close attention to
Problem.
Summary of the invention
For overcome the deficiencies in the prior art, the present invention provides a kind of fruit wine, and the fruit wine production method is simple and convenient, is convenient for
Industrialized production, the fruit wine is in good taste, slightly sweet tasty and refreshing, and fruit wine fruity is mellow, has effects that prevent diabetes.
Above-mentioned purpose of the invention is achieved through the following technical solutions:
A kind of fruit wine, primary raw material include: tara vine, nut, southern part of the country pears, white granulated sugar, citric acid；Content be with
Shown in lower weight percent: tara vine 25-40%, nut 25-38%, southern part of the country pears 25-40%, white granulated sugar 10-15%, lemon
Lemon acid 5-10%；
The tara vine selects ripe peach and contains carpopodium and root；
The nut is ground into powdery, and the nut is indehiscent fruit, and the indehiscent fruit is almond, cashew nut, lotus seeds, hazel
Son, Chinese chestnut, chinquapin, thunderbolt fruit, fibert, rubber fruit, walnut, melon seeds, pinenut, gingko, American pistachios, green fruit, desert fruit, Chinese torreyanut,
The combination of any one or more of pumpkin seeds, pumpkin seeds, peanut, Ba Danmu, macadamia.
A kind of production method of fruit wine, the specific steps are as follows:
(1) pretreatment of raw material: southern part of the country pears, tara vine and its carpopodium are washed with water, and are the soft of 1:1 by weight ratio
Jujube Kiwi berry is put into container with southern part of the country pears and smashs to pieces；
(2) it digests: adding the pectase and 0.1-0.2wt% cellulase degradation of 0.2-0.3wt%, 30-37 DEG C of enzymatic hydrolysis
6-8h；It is passed through snorkel into enzymolysis liquid, is passed through 0.004-0.006vt% sulfur dioxide gas, gained is mixture 1；
(3) it filters: the mixture 1 in step (2) being removed into fruit stone, separation is filtered, leaves and takes fruit juice；
(4) secondary enzymolysis: by the pectase secondary enzymolysis of filtered fruit juice 0.2-0.3wt%, enzymatic hydrolysis condition 30-
35 DEG C of enzymatic hydrolysis 3-4h；Extracting juice is pressed after enzymatic hydrolysis, and subsider juice is obtained by filtration；
(5) pol and acidity are adjusted: 16-20wt% white granulated sugar pol is added, 8-10wt% citric acid is added and modulates acidity；
(6) primary fermentation: the fruit juice for mixing up pol and acidity is poured into container, and pouring volume is the 2/3 of vessel volume, is added
0.2-0.3wt% Pichia pastoris and 0.3-0.4wt% saccharomycete；Primary fermentation temperature is 20-26 DEG C, and fermentation temperature uses gradient
Formula, temperature is 20 DEG C, 22 DEG C, 24 DEG C, 26 DEG C and is gradually increasing, and ferments 4-8 days；
(7) carpopodium and root of 25-38wt% nut powder and 5-7wt% tara vine post-fermentation: is added；It is inserted into tubule row
Carbon dioxide gas out, 19-21 DEG C ferments 20 days；
(8) it clarifies: removing impurity, filter to obtain clarification wine；
(9) sterilization filling: 85-90 DEG C of sterilizing, it is filling.
Further, the post-fermentation temperature in the step (7) is 20.7 DEG C.
Tara vine is commonly called as bower actinidia fruit also known as the unusual certain kind of berries or mini Chinese grooseberry, is the plant of Actinidiaceae Actinidia
Object.Tara vine is to be distributed one of widest wild fruit tree in Chinese Regional in Actinidia, be distributed in northeast, North China,
Shandong, northwest and the Yangtze river basin, wherein the abundantest with the resource of three provinces in the northeast of China.Tara vine taste of fruit is unique, soft
Succulence, sour and sweet palatability, fragrance is strong, contains vitamin C, starch, pectic substance etc. and various trace elements, therefore date-plum persimmon
Kiwi berry has better nutritivity value and good medical health effect, is ideal green food and dietetic food.
Compared with the prior art, the invention has the advantages that:
1. containing soluble solid 14.4%~15.5%, acid content in the raw material southern part of the country pears in fruit wine provided by the invention
0.41%.Quality extremely on, the various microelements that pear cv nanguo contains reach 37 kinds, wherein zinc, iron, potassium, calcium, crude protein, thick fine
Dimension, crude fat, lysine, soluble sugar content be above other fruit, the wine clean taste to ferment out is fragrant and sweet, especially southern
The anthocyanin contained in state's pears is the main component of Nanguo pear fruit pigment, with anti-oxidant, prevention and cure of cardiovascular disease function
Can, play the role of to the treatment of diabetes, cancer, ulcer it is very big, with antiviral and antibacterial activity；
Unsaturated fat and other nutrients are rich in nut in raw material, these nutriments each contribute to improve blood glucose
With the balance of insulin, the danger that diabetes B occurs for women can reduce；
Tara vine contains a large amount of natural sugar alcohols material inositol, can effectively adjust glycometabolism, adjusts intracellular
Hormone and nerve conduction effect, to preventing diabetes and depression from having unique effects；
And three kinds of raw materials are during the fermentation, and benefit materials is enable sufficiently to be dissolved out, anthocyanin in manufactured fruit wine,
Unsaturated fatty acid content improves 5.23 ± 0.02% with directly juicing.
2. fruit wine provided by the invention be directed to prevention diabetic symptom crowd it is edible, especially customer women, tool
The nutritive value and curative effect having had.
3. fruit wine provided by the invention, carpopodium and root are added in post-fermentation, increases itself tannin content, in fruit wine
Such as lack tannin, vinosity will be flat；Too high levels can make vinosity astringent again, and fruit made from carpopodium and root is added in the present invention
Wine, vinosity does not have astringent taste, slightly sweet tasty and refreshing, and carpopodium and root is added, and increases the utilization rate of discarded carpopodium and root, subtracts
Production cost is lacked, cost performance is high.
4. the present invention selects clear fruit juice to carry out ferment wine brewing, the fruit wine colloidal stability produced with subsider juice is high, right
The effect of oxygen is insensitive, and wine and women-sensual pursuits is light, and iron content is low, and fragrance is stablized, and vinosity is tasty and refreshing.
5. tara vine is steep in wine, there is the effect of heat clearing and blood circulation promoting, swelling diuretic.It can also treat hepatitis, rheumatoid arthrosis
Pain etc., because containing many dietary fiber and antioxidant in tara vine, the wine for drinking tara vine bubble can
Fall fire removing toxic substances；Constipation patient can drink tara vine and steep in wine, additionally it is possible to relax bowel and defecation to a certain extent；To making some hats
The disease incidence such as cardiaopath, hypertensive patient are reduced.Tara vine contains a large amount of vitamin C, can eat than usual
Vitamin C content in the fruit such as apple, orange is higher by tens times.Wherein contain a large number of nutrients, is especially steeping
During wine, many antioxidants, such as tannic acid etc. can be generated, tannic acid can improve skin, help to reduce hair
Hole, moreover it is possible to facilitate whitening, delay senescence.Just contain tartaric acid in many cosmetics, the melanin deposition of human body, macaque can be made
Peach also contains a large amount of tartaric acid in steeping in wine, and is liked by female friends very much, can be lightened the stain, and improves skin skin quality, to a certain degree
Up-regulation section water and oil balance.
Specific embodiment
The present invention is described in detail below by specific embodiment, but is not limited the scope of the invention.Unless otherwise specified, originally
Experimental method used by inventing is conventional method, and experiment equipment used, material, reagent etc. commercially obtain.
Pichia pastoris and saccharomycete in embodiment are commercial product.
Embodiment 1
A kind of fruit wine, primary raw material include: tara vine, nut, southern part of the country pears, white granulated sugar, citric acid；Content be with
Shown in lower weight percent: tara vine 30%, nut 25%, southern part of the country pears 30%, white granulated sugar 10%, citric acid 5%；
The tara vine selects ripe peach and contains carpopodium and root；
The nut is ground into powdery, and the nut is indehiscent fruit, and the indehiscent fruit is almond, cashew nut, lotus seeds, hazel
Son, several combinations of Chinese chestnut.
A kind of production method of fruit wine, the specific steps are as follows:
(1) pretreatment of raw material: southern part of the country pears, tara vine and its carpopodium are washed with water, and are the soft of 1:1 by weight ratio
Jujube Kiwi berry is put into container with southern part of the country pears and smashs to pieces；
(2) it digests: adding the pectase and 0.2wt% cellulase degradation of 0.2wt%, 30 DEG C of enzymatic hydrolysis 8h；To enzymolysis liquid
In be passed through snorkel, be passed through 0.006vt% sulfur dioxide gas, gained is mixture 1；
(3) it filters: the mixture 1 in step (2) being removed into fruit stone, separation is filtered, leaves and takes fruit juice；
(4) secondary enzymolysis: by the pectase secondary enzymolysis of filtered fruit juice 0.2wt%, enzymatic hydrolysis condition is 35 DEG C of enzymes
Solve 4h；Extracting juice is pressed after enzymatic hydrolysis, and subsider juice is obtained by filtration；
(5) pol and acidity are adjusted: 16wt% white granulated sugar pol is added, 10wt% citric acid is added and modulates acidity；
(6) primary fermentation: the fruit juice for mixing up pol and acidity is poured into container, and pouring volume is the 2/3 of vessel volume, is added
0.2wt% Pichia pastoris and 0.3wt% saccharomycete；Fermentation temperature use gradient type, temperature be 20 DEG C, 22 DEG C, 24 DEG C, 26 DEG C by
Gradually rise, ferments 4 days；
(7) carpopodium and root of 25wt% nut powder and 5wt% tara vine post-fermentation: is added；It is inserted into tubule discharge two
Carbon oxide gas, 20.7 DEG C ferment 20 days；
(8) it clarifies: removing impurity, filter to obtain clarification wine；
(9) sterilization filling: 85 DEG C of sterilizings, it is filling.
Embodiment 2
A kind of fruit wine, primary raw material include: tara vine, nut, southern part of the country pears, white granulated sugar, citric acid；Content be with
Shown in lower weight percent: tara vine 35%, nut 25%, southern part of the country pears 25%, white granulated sugar 10%, citric acid 5%；
The tara vine selects ripe peach and contains carpopodium and root；
The nut is ground into powdery, and the nut is indehiscent fruit, the indehiscent fruit be gingko, American pistachios, green fruit,
Several combinations of desert fruit, Chinese torreyanut, pumpkin seeds, pumpkin seeds, peanut, Ba Danmu, macadamia.
A kind of production method of fruit wine, the specific steps are as follows:
(1) pretreatment of raw material: southern part of the country pears, tara vine and its carpopodium are washed with water, and are the soft of 1:1 by weight ratio
Jujube Kiwi berry is put into container with southern part of the country pears and smashs to pieces；
(2) it digests: adding the pectase and 0.2wt% cellulase degradation of 0.3wt%, 37 DEG C of enzymatic hydrolysis 6h；To enzymolysis liquid
In be passed through snorkel, be passed through 0.004vt% sulfur dioxide gas, gained is mixture 1；
(3) it filters: the mixture 1 in step (2) being removed into fruit stone, separation is filtered, leaves and takes fruit juice；
(4) secondary enzymolysis: by the pectase secondary enzymolysis of filtered fruit juice 0.3wt%, enzymatic hydrolysis condition is 30 DEG C of enzymes
Solve 3h；Extracting juice is pressed after enzymatic hydrolysis, and subsider juice is obtained by filtration；
(5) pol and acidity are adjusted: 20wt% white granulated sugar pol is added, 8wt% citric acid is added and modulates acidity；
(6) primary fermentation: the fruit juice for mixing up pol and acidity is poured into container, and pouring volume is the 2/3 of vessel volume, is added
0.3wt% Pichia pastoris and 0.3wt% saccharomycete；Fermentation temperature use gradient type, temperature be 20 DEG C, 22 DEG C, 24 DEG C, 26 DEG C by
Gradually rise, ferments 8 days；
(7) carpopodium and root of 38wt% nut powder and 7wt% tara vine post-fermentation: is added；It is inserted into tubule discharge two
Carbon oxide gas, 19 DEG C ferment 20 days；
(8) it clarifies: removing impurity, filter to obtain clarification wine；
(9) sterilization filling: 85 DEG C of sterilizings, it is filling.
Comparative example 1
A kind of fruit wine, primary raw material include: tara vine, nut, southern part of the country pears, white granulated sugar, citric acid；Content be with
Shown in lower weight percent: tara vine 30%, nut 25%, southern part of the country pears 30%, white granulated sugar 10%, citric acid 5%；
The tara vine selects ripe peach；
The nut is ground into powdery, and the nut is indehiscent fruit, and the indehiscent fruit is almond, cashew nut, lotus seeds, hazel
Son, several combinations of Chinese chestnut.
A kind of production method of fruit wine, the specific steps are as follows:
(1) pretreatment of raw material: southern part of the country pears, tara vine and its carpopodium are washed with water, and are the soft of 1:1 by weight ratio
Jujube Kiwi berry is put into container with southern part of the country pears and smashs to pieces；
(2) it digests: adding the pectase and 0.2wt% cellulase degradation of 0.2wt%, 30 DEG C of enzymatic hydrolysis 8h；To enzymolysis liquid
In be passed through snorkel, be passed through 0.006vt% sulfur dioxide gas, gained is mixture 1；
(3) it filters: the mixture 1 in step (2) being removed into fruit stone, separation is filtered, leaves and takes fruit juice；
(4) secondary enzymolysis: by the pectase secondary enzymolysis of filtered fruit juice 0.2wt%, enzymatic hydrolysis condition is 35 DEG C of enzymes
Solve 4h；Extracting juice is pressed after enzymatic hydrolysis, and subsider juice is obtained by filtration；
(5) pol and acidity are adjusted: 16wt% white granulated sugar pol is added, 10wt% citric acid is added and modulates acidity；
(6) primary fermentation: the fruit juice for mixing up pol and acidity is poured into container, and pouring volume is the 2/3 of vessel volume, is added
0.2wt% Pichia pastoris and 0.3wt% saccharomycete；Fermentation temperature use gradient type, temperature be 20 DEG C, 22 DEG C, 24 DEG C, 26 DEG C by
Gradually rise, ferments 4 days；
(7) post-fermentation: carbon dioxide gas is discharged in insertion tubule, and 21 DEG C ferment 20 days；
(8) it clarifies: removing impurity, filter to obtain clarification wine；
(9) sterilization filling: 85 DEG C of sterilizings, it is filling.
Table 1 is fruit wine sense organ evaluating meter
The sensory evaluation is the average mark after 30 sensory evaluation person's sensory evaluations, it can be deduced that, tara vine is added
The fruit wine of carpopodium and root, it is good in taste, more liked by people.
Embodiment described above is merely a preferred embodiment of the present invention, and simultaneously the whole of the feasible implementation of non-present invention implement
Example.For persons skilled in the art, the appointing to made by it under the premise of without departing substantially from the principle of the invention and spirit
What obvious change, should all be contemplated as falling within claims of the invention.
Claims (4)
1. a kind of fruit wine, characterized in that primary raw material includes: tara vine, nut, southern part of the country pears, white granulated sugar, citric acid；Contain
Amount is shown in following weight percent: tara vine 25-40%, nut 25-38%, southern part of the country pears 25-40%, white granulated sugar 10-
15%, citric acid 5-10%.
2. a kind of fruit wine as described in claim 1, characterized in that the tara vine select ripe peach and containing carpopodium and
Root.
3. a kind of fruit wine as described in claim 1, characterized in that the nut is ground into powdery, and the nut is to close
Fruit.
4. a kind of fruit wine as described in claim 1, characterized in that the indehiscent fruit is almond, cashew nut, lotus seeds, fibert, plate
Chestnut, chinquapin, thunderbolt fruit, fibert, rubber fruit, walnut, melon seeds, pinenut, gingko, American pistachios, green fruit, desert fruit, Chinese torreyanut, white melon
The combination of any one or more of son, pumpkin seeds, peanut, Ba Danmu, macadamia.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811575748.9A CN109517704A (en) | 2018-12-22 | 2018-12-22 | A kind of fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811575748.9A CN109517704A (en) | 2018-12-22 | 2018-12-22 | A kind of fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109517704A true CN109517704A (en) | 2019-03-26 |
Family
ID=65797065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811575748.9A Pending CN109517704A (en) | 2018-12-22 | 2018-12-22 | A kind of fruit wine |
Country Status (1)
| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101026086B1 (en) * | 2010-05-27 | 2011-03-31 | 여영주 | Sangju cocktail making method |
| CN105925430A (en) * | 2016-06-30 | 2016-09-07 | 叶文佳 | Fruit wine prepared from walnuts |
| CN106398959A (en) * | 2016-09-21 | 2017-02-15 | 中博绿色科技股份有限公司 | Wild kiwifruit and pear mixed health wine and making method thereof |
| CN107557212A (en) * | 2016-06-30 | 2018-01-09 | 石祖鸿 | A kind of litchi spirit and preparation method thereof |
| CN108342278A (en) * | 2018-05-08 | 2018-07-31 | 中国农业科学院特产研究所 | A kind of tara vine wine and its brewing method |
-
2018
- 2018-12-22 CN CN201811575748.9A patent/CN109517704A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101026086B1 (en) * | 2010-05-27 | 2011-03-31 | 여영주 | Sangju cocktail making method |
| CN105925430A (en) * | 2016-06-30 | 2016-09-07 | 叶文佳 | Fruit wine prepared from walnuts |
| CN107557212A (en) * | 2016-06-30 | 2018-01-09 | 石祖鸿 | A kind of litchi spirit and preparation method thereof |
| CN106398959A (en) * | 2016-09-21 | 2017-02-15 | 中博绿色科技股份有限公司 | Wild kiwifruit and pear mixed health wine and making method thereof |
| CN108342278A (en) * | 2018-05-08 | 2018-07-31 | 中国农业科学院特产研究所 | A kind of tara vine wine and its brewing method |
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Application publication date: 20190326 |
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