CN109679812A - A kind of preparation method of cepehalotaxus fortunei Malus spectabilis wine - Google Patents

Abstract

The invention discloses a kind of preparation methods of cepehalotaxus fortunei Malus spectabilis wine, be using cepehalotaxus fortunei, calophyllum inophyllum as raw material, by following technique through extraction, squeezing, filter, be condensed into juice → calophyllum inophyllum selection → cleaning → broken and sulphuring treatment, enzymatic treatment → composition adjustment → primary fermentation → separation → ferment again → ageing → clarification → processing → allotment → storage → filtering → filling → inspection → finished product packing forms.Purpose be in order to seek it is a kind of can promote people's body Jiankang, prolong life, reach the production method of the health liquor of the multiple higher medical effect such as anti-cancer, anticancer, anti-radiation, clearing heat and detoxicating, reducing blood lipid blood glucose, anti-aging.

Description

A kind of preparation method of cepehalotaxus fortunei Malus spectabilis wine

Technical field

The invention belongs to the preparation methods of special health wine.

Background technique

Cepehalotaxus fortunei is national rare tree, there is the title of anticancer surprise tree.Its seed disperse accumulation, branches and leaves anticancer, anti-cancer, anti-spoke It penetrates.Its composition total alkali containing caephalotaxus sinensis.It has been investigated that the root of cepehalotaxus fortunei, stem, skin, leaf include a variety of alkaloids, to treatment leukemia (leukaemia) and lymphosarcoma have special curative effect, therefore in recent years, it is concerned in medical field.It is acted on mainly due to tricuspid It can extract harringtonine and homoharringtonine effective monomer in China fir body, 82%, Er Qiean be up to the remission rate of leukaemia It is complete effective.According to the more hepatoma hospital clinical application attestations such as Shanghai, Fujian, Guangdong, the alkaloid in cepehalotaxus fortunei can effectively press down Make the growth of certain cancer cells.Calophyllum inophyllum is bright in colour, and sweet and sour taste is full of nutrition, and calcium content is high, is the hat of fruit, is known as The title of " calcium king " has the effect of strengthening the spleen and stomach, increase appetite, is aid digestion.Phosphorous 0.036%, iron 7.8PPM in its 100 grams of inspissated juices, Calcium 935PPM, potassium 0.14%, sodium 286PPM, magnesium 546PPM, copper 0.48PPM, manganese 2.6PPM, zinc 1.3PPM, selenium 9.0PPB, niacin MP/100g85, general flavone 0.20g, vitamin B1, B2, C, B12 etc.；There are also ASP asparatate, 18 kinds of ammonia such as THR threonine Base acid has the function of softening, expansion blood vessel, promoting blood circulation, myogenic, beauty treatment.Calophyllum inophyllum calcic can shake bone, it is phosphorous can cerebrum tonifying, iron content Be conducive to enrich blood, have natural tartaric acid can stomach invigorating, especially general flavone be other fruits it is rare even without composition, to softening blood Pipe has unique effect, therefore has the effect of long-lived intelligence development beauty plus niacin expansion blood vessel, blood activating and promoting tissue regeneration foster skin.Wherein it is rich in Selenium is internationally recognized cancer-resisting substance, while also having important effect to anti-curing oncoma！

The invention aims to seek it is a kind of can promote people's body Jiankang, prolong life, reach anti-cancer, anticancer, it is anti-radiation, The health liquor of the multiple higher medical effect such as clearing heat and detoxicating, reducing blood lipid blood glucose, anti-aging.

The technology of the present invention solution are as follows: using cepehalotaxus fortunei, calophyllum inophyllum as raw material, through extraction, squeezing, filter, be condensed into juice → calophyllum inophyllum selection → cleaning → broken and sulphuring treatment, enzymatic treatment → composition adjustment → primary fermentation → separation → is fermented → ageing again → clarification → processing → allotment → storage → filtering → filling → inspection → finished product packing forms.

1, it extracts: taking cepehalotaxus fortunei fresh leaf to finish in the roller fixation pot that temperature is 180-200 DEG C, every pot of throwing leaf amount 25 Kg, fixation time 10 minutes, then parch at a temperature of 80 DEG C, the time about 40 minutes, moisture control was in 5- 6%, by fried dry Leaf crushes, and by solid with measuring: liquid weight ratio 1:200 is extracted 24 hours in 75-80 DEG C of constant temperature, keeps cephalotaxus alkaloid instant, Squeeze and filter goes out whole extractive juices, is concentrated 80-90 minutes with stainless steel barrel in the case where temperature is 95 DEG C of normal pressures of 85-, is up to inspissated juice 0.1% or more, stay juice stand-by.

2, calophyllum inophyllum selection and processing: the Malus spectabilis sufficiently mature, color is scarlet, pol reaches the kind highest content is selected Fruit is preferred, and rejects rotten fruit and is cleaned with clear water.Fruit is broken at the fragment of 0.2cm or so with Cracking squeezer Reason, it is broken unsuitable meticulous to pay attention to, in order to avoid crushing seed, bitter taste occurs, influences the quality of wine.While broken, 100 millis are added G kg potassium metabisulfite carry out sterilization processing.Meanwhile to improve crushing juice rate, 0.2%~0.3% pectin can be added Enzymatic treatment, or 5% white wine yeast powder is added.3, skin Slag treatment: the skin slag after squeezing is rinsed with clear water, and such seed is natural It sinks under water, separates seed with skin slag.Or after skin slag ferments 4 days together with juice, scaling slag is removed.Skin slag is used as feed, Or add appropriate water by fermentation, distillation, fruit white wine is made, when spending for rectification.4, primary fermentation: the Malus spectabilis juice sugar content that will be isolated It is adjusted to 200g/L, while cepehalotaxus fortunei concentrate 10g obtained by the yeast juice of addition 5%~10% and step 1, is sufficiently stirred It mixes, is transferred to fermentation vat, carry out sealed fermenting.Fermentation temperature control is 20 °C or less.When the pol in fermentation liquid is down to 5% or so When, carry out feeding glucose fermentation.The amount for adding sugar will be depending on desired wine degree.When pol is down to 1 gram/100 milliliters, primary fermentation knot Beam.5, post-fermentation: post-fermentation product temperature is controlled at 16~20 DEG C, fermentation time 30 days or so, is down to 0.2 gram/100 milliliters to pol When, post-fermentation terminates.6, ageing and clarifying treatment: new wine is pumped into the liquor storage vessel of washing and sterilizing, and according to finished wine Physical and chemical index calls in white granulated sugar, edible alcohol, citric acid etc., fills and tight with embolism, avoids new wine ingress of air and aoxidizes, It is protected from light, ageing 3 months under low temperature.Clarifying treatment measure should be taken during new wine ageing, and changes bucket in time, makes pure mellow wine and wine foot point From preventing wine foot from bringing peculiar smell and harmful microorganism to former wine.Store wine temperature≤20 DEG C.

7, it freezing, filtration sterilization, bottling: by wine under -5.5 °C, freezing processing 7 days, was carried out using Membrane filtering machine Bacterium is filtered out, is bottled.

8, product quality indicator 1) organoleptic indicator's color: it is pink, it is bright in colour, it is clear and transparent；Fragrance: there is Malus spectabilis The unique fruity of fruit and elegant aroma；Taste: it is pure soft, it is soft tasty and refreshing, without other irritation peculiar smell；Style: there is sea The individual style of Chinese bush cherry wine.2) physical and chemical index wine degree (20 DEG C, V/V) 16%~18%；Below total reducing sugar 1%；0.48 gram of total acid/ 100 milliliters；0.02 gram/100 milliliters of volatile acid (with Acetometer)；0.24 g kg of SO_2 residual quantity (in terms of free SO_2).

The embodiment of the present invention: 1, taking 25 Kg of cepehalotaxus fortunei fresh leaf, is placed in the roller fixation pot that temperature is 18O DEG C and finishes, the time 10 minutes, pot temperature is dropped into 80 DEG C of fried drys, the time about 40 minutes, moisture control was 5%, by the leaf of fried dry feed grinder powder It is broken into three millimeters or so of bulk, in temperature is constant temperature in stainless steel barrel that 75 DEG C of capacity are 500 milliliters by solid-to-liquid ratio 1:200 Extraction 24 hours, is squeezed, the wire screen of 80 mesh filters out whole extractive juices, with 500 milliliters of stainless steel barrels normal with screw press Pressure, temperature are that 85 minutes are concentrated at 9O DEG C up to 0.1% or more inspissated juice, and juice and slag are spare.

2, calophyllum inophyllum selection and processing: the sea sufficiently mature, color is scarlet, pol reaches the kind highest content is selected Chinese bush cherry fruit is preferred, and rejects rotten fruit and is cleaned with clear water.Fruit is broken at the fragment of 0.2cm or so with Cracking squeezer Reason, it is broken unsuitable meticulous to pay attention to, in order to avoid crushing seed, bitter taste occurs, influences the quality of wine.While broken, 100 millis are added G kg potassium metabisulfite carry out sterilization processing.Meanwhile to improve crushing juice rate, 0.2%~0.3% pectin can be added Enzymatic treatment, or 5% white wine yeast powder is added.3, skin Slag treatment: the skin slag after squeezing is rinsed with clear water, and such seed is natural It sinks under water, separates seed with skin slag.Or after skin slag ferments 4 days together with juice, scaling slag is removed.Skin slag is used as feed, Or add appropriate water by fermentation, distillation, fruit white wine is made, when spending for rectification.4, primary fermentation: the Malus spectabilis juice sugar content that will be isolated It is adjusted to 200g/L, while cepehalotaxus fortunei concentrate 10g obtained by the yeast juice of addition 5%~10% and step 1, is sufficiently stirred It mixes, is transferred to fermentation vat, carry out sealed fermenting.Fermentation temperature control is 20 °C or less.When the pol in fermentation liquid is down to 5% or so When, carry out feeding glucose fermentation.The amount for adding sugar will be depending on desired wine degree.When pol is down to 1 gram/100 milliliters, primary fermentation knot Beam.5, post-fermentation: post-fermentation product temperature is controlled at 16~20 DEG C, fermentation time 30 days or so, is down to 0.2 gram/100 milliliters to pol When, post-fermentation terminates.6, ageing and clarifying treatment: new wine is pumped into the liquor storage vessel of washing and sterilizing, and according to finished wine Physical and chemical index calls in white granulated sugar, edible alcohol, citric acid etc., fills and tight with embolism, avoids new wine ingress of air and aoxidizes, It is protected from light, ageing 3 months under low temperature.Clarifying treatment measure should be taken during new wine ageing, and changes bucket in time, makes pure mellow wine and wine foot point From preventing wine foot from bringing peculiar smell and harmful microorganism to former wine.Store wine temperature≤20 DEG C.

7, it freezing, filtration sterilization, bottling: by wine under -5.5 °C, freezing processing 7 days, was carried out using Membrane filtering machine Bacterium is filtered out, is bottled.

Claims (2)

1. a kind of preparation method of cepehalotaxus fortunei Malus spectabilis wine, it is characterised in that: be using cepehalotaxus fortunei, calophyllum inophyllum as raw material, by following work Skill through extraction, squeezing, filter, be condensed into juice → calophyllum inophyllum selection → cleaning → broken and sulphuring treatment, enzymatic treatment → composition adjustment → primary fermentation → separation → ferments → ageing → clarification → processing → allotment → storage → filtering → filling → inspection → finished product again It packs；Its product quality indicator is 1) organoleptic indicator: color is pink, bright in colour, clear and transparent；Fragrance has Malus spectabilis The unique fruity of fruit and elegant aroma；Pure taste is soft, soft tasty and refreshing, without other irritation peculiar smell；Style has Malus spectabilis The individual style of wine；2) physical and chemical index: wine degree (20 DEG C, V/V) 16%~18%；Below total reducing sugar 1%；0.48 gram/100 milli of total acid It rises；0.02 gram/100 milliliters of volatile acid (with Acetometer)；0.24 g kg of SO_2 residual quantity (in terms of free SO_2).

2. according to preparation method described in claim I, it is characterised in that (1) extract: take cepehalotaxus fortunei fresh leaf temperature be 180- It finishes in 200 DEG C of roller fixation pot, every pot of throwing leaf amount 25 Kg, fixation time 10 minutes, then parch at a temperature of 80 DEG C, Time about 40 minutes, moisture control crushed the leaf of fried dry in 5- 6%, and by solid with measuring: 1:200 is at 75-80 DEG C for liquid weight ratio It is extracted 24 hours in constant temperature, keeps cephalotaxus alkaloid instant, squeeze and filter goes out whole extractive juices, is in temperature with stainless steel barrel It is concentrated 80-90 minutes under 95 DEG C of normal pressures of 85-, is 0.1% or more up to concentration juice concentration, stays juice slag spare；2) calophyllum inophyllum selection with Processing: it selects calophyllum inophyllum sufficiently mature, that color is scarlet, pol reaches the kind highest content to be preferred, rejects rotten fruit and be used in combination Clear water is cleaned；The fragment that fruit is broken into 0.2cm or so is handled with Cracking squeezer, it is broken unsuitable meticulous to pay attention to, with Exempt to crush seed, bitter taste occur, influences the quality of wine；While broken, the potassium metabisulfite of 100 mg/kgs is added Carry out sterilization processing；Meanwhile being to improve crushing juice rate, 0.2%~0.3% pectinase treatment can be added, or that 5% white wine is added is big Starter powder end；3) skin Slag treatment: the skin slag after squeezing is rinsed with clear water, and such seed sinks under water naturally, makes seed and skin slag point From；Or after skin slag ferments 4 days together with juice, scaling slag is removed；Skin slag is used as feed, or adds appropriate water by fermentation, distillation, is made Fruit white wine, when being spent for rectification；4) primary fermentation: the Malus spectabilis juice sugar content isolated is adjusted to 200g/L, while being added 5% Cepehalotaxus fortunei concentrate 10g, is sufficiently stirred obtained by~10% yeast juice and step 1, is transferred to fermentation vat, carries out closed hair Ferment；Fermentation temperature control is 20 °C or less；When the pol in fermentation liquid is down to 5% or so, feeding glucose fermentation is carried out；Add sugar Amount will be depending on desired wine degree；When pol is down to 1 gram/100 milliliters, primary fermentation terminates；5) post-fermentation: post-fermentation product temperature control System is at 16~20 DEG C, fermentation time 30 days or so, and when pol is down to 0.2 gram/100 milliliters, post-fermentation terminates；6) ageing and clear Clear processing: new wine is pumped into the liquor storage vessel of washing and sterilizing, and according to the physical and chemical index of finished wine, is called in white granulated sugar, eaten Alcohol, citric acid etc. are filled and tight with embolism, are avoided new wine ingress of air and are aoxidized, are protected from light, ageing 3 months under low temperature；New wine Clarifying treatment measure should be taken during ageing, and changes bucket in time, separates pure mellow wine with wine foot, prevent wine foot from bringing peculiar smell to former wine And harmful microorganism, store wine temperature≤20 DEG C；7) freezing, filtration sterilization, bottling: by wine under -5.5 °C, freezing processing 7 It, is filtered degerming using Membrane filtering machine, bottling.