CN110713873A - Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass - Google Patents
Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass Download PDFInfo
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- CN110713873A CN110713873A CN201911106708.4A CN201911106708A CN110713873A CN 110713873 A CN110713873 A CN 110713873A CN 201911106708 A CN201911106708 A CN 201911106708A CN 110713873 A CN110713873 A CN 110713873A
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- C—CHEMISTRY; METALLURGY
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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Abstract
The invention discloses a preparation method of a bio-mineral liquor nitraria tangutorum bobr fruit wine, which comprises the following steps: mixing the biological mineral liquid of the spartina anglica and the fresh nitraria tangutorum bobr raw material, crushing and squeezing into juice; mixing the biological mineral liquid of the cord grass, the nitrariatangutorum juice and water in proportion to obtain fermentation liquor; adding sodium metabisulfite, pectinase and an acid reducing agent into the fermentation liquor, stirring uniformly, and standing in a water bath at 40 ℃ for enzymolysis; adjusting the components, and performing main fermentation, after-fermentation, sterilization and clarification to obtain the final product wine of the bio-mineral liquor nitraria tangutorum bobr. The biological mineral liquor nitraria tangutorum bobr wine prepared by the method fully considers the appropriate brewing characteristics and the nutritional health-care values of the two fruits, has a plump wine body, high clarity and unique flavor, has the special fragrance of the biological mineral liquor of the nitraria tangutorum bobr, and supplements and coordinates the rich nutritional ingredients in the two fruits, so that the composite fruit wine has more nutritional health-care values and good drinking mouthfeel, and better exerts the health-care function on human bodies.
Description
Technical Field
The invention relates to the field of brewing of fruit wine, in particular to a preparation method of a biological mineral liquor nitraria tangutorum bobr fruit wine containing rice grass.
Background
Spartina alterniflora is a perennial high-stalk herbaceous plant of Gramineae, introduced into China in 1979, and successfully introduced into a plurality of provinces in coastal regions of China in the 80-90 th century, and makes great contribution to the beach protection and silt promotion land reclamation in coastal regions of China. If reasonable resource utilization of a large amount of spartina alterniflora on mudflats can be realized, raw materials are stably produced by a natural extraction method, and then functional molecules with potential pharmaceutical activity are developed, so that economic benefits can be generated, and good ecological effects can be brought. China approved the edibility of spartina alterniflora extract (spartina biomineral liquid) in 1994 (new resource food of Ministry of health, new food Standard 94 No. 06 of health). Nitraria plants, which are wild shrubs, mainly grow in Gobi deserts and desert edge areas with an average altitude of more than 3000 m, are called desert cherries and are most distributed in Qinghai Chaida areas and Gansu Hexi areas. The nitraria tangutorum bobr contains abundant carotene, carotenoid, vitamins (VA, VB, VC, VK and the like), amino acids (more than 18, wherein the content of 8 essential amino acids is rich), pectin, flavone, anthocyanin, polysaccharide, terpenoids, alkaloid, various trace elements and the like, has stronger edible value and pharmacological performance, and is a green raw material of real pure natural food, health care products and medicines. The nitraria tangutorum bobr has the effects of enhancing immunity, preventing aging, resisting tumors, resisting oxidation, nourishing and strengthening, regulating menstruation, treating blood, invigorating stomach and the like. It can be used for treating asthenia, deficiency of both qi and blood, menoxenia, and pain of waist and abdomen. The nitraria tangutorum bobr has development value due to various health care effects, and meanwhile, if the nitraria tangutorum bobr can be comprehensively utilized as a characteristic product in a faaida area, the economic income of local farmers can be increased, and the nitraria tangutorum bobr has remarkable social benefit. The nitraria tangutorum bobr fruit wine is low-alcohol-content health-care fruit wine which is prepared by fermenting fresh nitraria tangutorum bobr fruits serving as raw materials through fruit juice, and completely reserves main nutritional ingredients of the nitraria tangutorum bobr fruits, such as vitamins, amino acids, mineral substances and the like.
Disclosure of Invention
The invention provides a brewing process of a rice grass biomineral liquid nitraria tangutorum bobr wine, which is simple in process, soft and harmonious in taste, and has unique and strong fragrance of a rice grass biomineral liquid and nitraria tangutorum bobr and a health-care function, so as to make up for the defects of the prior art. The specific technical scheme is as follows:
a preparation method of a bio-mineral liquor nitraria tangutorum bobr wine containing rice grass comprises the following operation steps:
step 1) sorting of raw materials: preparing the spartina anglica into a spartina anglica biomineral liquid according to a literature method; removing silt, peduncle and rotten fruit from fresh and plump nitraria tangutorum with moderate maturity, crushing and squeezing into blocks of 0.8-1.2mm, and squeezing for later use;
step 2) preparation of fermentation liquor: firstly, mixing the nitraria tangutorum juice prepared in the step 1) and the cord grass biomineral liquid according to the weight ratio of 1:1-1:5, and then fully mixing the nitraria tangutorum juice and the cord grass biomineral liquid according to the weight ratio of 1:2-1:6 of the reference water;
step 3), enzymolysis: adding pectinase, an acid reducing agent and sodium metabisulfite into the fermentation liquor obtained in the step 2) according to the weight ratio, uniformly stirring, and standing for enzymolysis for 3-6 h at the temperature of 35-45 ℃ to obtain enzymolysis fermentation liquor;
step 4), component adjustment: adjusting the sugar degree of the fermentation liquor to 20-25 ° Brix by using white granulated sugar;
step 5) main fermentation: adding active dry yeast into the fermentation liquor according to the weight ratio, and fermenting at the temperature of 20-25 ℃ for 7-10 days;
step 6) after-fermentation: after the main fermentation is finished, filtering and pouring the composite fruit wine semi-finished product, adding SO2 into the fruit wine semi-finished product, adjusting the fermentation temperature to 14-18 ℃, and fermenting for 20-40 days;
step 7) clarification: adding chitosan into fruit wine according to weight ratio, standing for 3-5 days, filtering to remove precipitate to obtain clarified fruit wine;
step 8) sterilization: filtering the clarified fruit wine with sterile microporous membrane to remove microorganisms to obtain finished fruit wine;
step 9), filling and storing: and (4) putting the bottled wine into a high-pressure instant sterilization mechanism for sterilization treatment, and then packaging and storing.
Further, the specific method for preparing the cord grass into the cord grass biomineral liquid in the step 1) comprises the following steps: drying and cutting the above ground part of spartina alterniflora, placing into an extraction tank, heating to boil, keeping the temperature for 1-2 hours, filtering to remove solid, and evaporating the liquid part under reduced pressure to obtain brown viscous liquid, namely the biological mineral liquid of spartina alterniflora.
Further, in the step 3), 0.1 to 0.4 percent of pectinase is added, 1 to 5g/kg of acid reducing agent is added, and 0.1 to 0.3g/kg of sodium metabisulfite is added.
Further: the active dry yeast added in the step 5) is activated in a specific mode that the active dry yeast is put into sugar water with the concentration of 3% -5% and the weight of the sugar water is 10-15 times of the weight of the active dry yeast, the temperature is adjusted to 35-40 ℃, and the active dry yeast is activated for 30-40 minutes; adding into fermentation liquor according to 0.1% -0.5%.
Further, the SO2 in the step 6) is added according to the proportion of 40mg/L-60 mg/L.
Further, the chitosan in the step 7) is added according to the proportion of 0.2g to 1.4 g/kg.
Further, the aperture of the sterile microporous filter membrane in the step 8) is 0.22-0.45 μ M.
The invention has the following beneficial effects:
(1) the invention uses the biological mineral liquid of the spartina anglica as one of the main raw materials, and adopts a reasonable method to brew the fruit wine, so that the product retains the rich anti-gout ingredients in the mineral liquid.
(2) The invention takes the biological mineral liquid of the spartina anglica and the nitraria tangutorum bobr as main raw materials, has the natural flavors of the biological mineral liquid of the spartina anglica and the nitraria tangutorum bobr, has harmonious and pure fragrance, plump wine body, high clarity, unique flavor and good drinking taste;
(3) according to the invention, abundant nutritional ingredients in the two raw materials, namely flavone, polysaccharide, saponin, amino acid, vitamin and trace elements are mutually supplemented and coordinated, so that the composite fruit wine has higher nutritional and health-care values and better plays a health-care function on a human body;
(4) the invention adopts scientific fermentation environment and parameter control, so that the prepared fruit wine not only has double health care effects, but also has good drinking taste.
(5) The amino acid content of the fruit wine prepared by the invention can reach 196.45 mg/L, especially the content of glutamic acid, alanine and aspartic acid is higher, wherein the content of glutamic acid is 38.43 mg/L at most.
(6) The content of vitamin C in the fruit wine prepared by the invention reaches 10.3-12.8mg/100 mg.
(7) The content of the flavonoid substances in the fruit wine prepared by the invention is 8.6-21.8%.
In the invention, the purposes and meanings of all links and additives are as follows:
enzymolysis: the pectin substances in the raw materials are decomposed by using the action of the pectinase for decomposing pectin, so that the juice yield is improved, and the clarity of the fermentation liquor is improved. Sodium metabisulfite: (1) inhibit the mixed bacteria from the raw materials, prevent the microbial mixed bacteria from damaging the nutrient components in the raw materials and generating mixed taste, influence the taste and the quality of the product, provide a pure environment for the alcohol fermentation of yeast, so as to ensure the taste and the pure quality of the fermented product; (2) the aromatic substance components in the fermentation liquor are protected from being oxidized, the phenomenon of oxidation turbidity of the fruit wine can be prevented, and the health-care function and drinking value of the fruit wine are retained. Acid reducing agent: aiming at the characteristic that the raw material of the nitraria tangutorum bobr has higher acidity, the deacidification agent is added, so that the acidity of the raw material is reduced and the mouthfeel is balanced; on the other hand, too high acidity of the raw material may inhibit the fermentation process. And (3) pectinase: degrading pectin substances in the raw materials, improving the juice yield and increasing the fluidity of the raw materials; the leaching effect of health-care nutrient components such as polyphenol, tannin and the like in the raw materials is improved, so that the content of beneficial substances in the fruit wine is increased, and the quality of the fruit wine is improved; yeast: is used for fermenting fruit wine. And (3) chitosan: the fruit wine is clarified to keep clear and bright, and the phenomenon of wine body turbidity caused by unstable factors of macromolecular substances in the wine during the storage period of the wine in a bottle is prevented.
Detailed Description
The composite fruit wine prepared by the invention takes the biological mineral liquid of the spartina anglica and the nitraria tangutorum as main raw materials, and the preparation method thereof is explained in detail by the following examples.
Example 1
A preparation method of a bio-mineral liquor nitraria tangutorum bobr wine containing rice grass comprises the following steps:
preparation of raw materials: selecting fresh and plump nitraria tangutorum bobr as a raw material, removing silt, peduncle and rotten fruits, soaking in salt water for 15 minutes, washing with clear water for 1-3 times, crushing the cleaned raw material into blocks of 0.8-1.2mm, and juicing for later use. Drying and cutting the above ground part of spartina alterniflora, placing into an extraction tank, heating to boil, keeping the temperature for 1 hour, filtering to remove the solid, and evaporating the liquid part under reduced pressure to obtain brown viscous liquid, namely the biological mineral liquid of spartina alterniflora.
Preparing fermentation liquor: according to the weight ratio, the nitraria tangutorum bobr juice and the cord grass biomineral liquid are mixed according to the weight ratio of 1: 4, mixing, and then fully mixing according to the material-water ratio of 1:5 to prepare the fermentation liquor.
Enzymolysis: adding 0.3% of pectinase, 2g/kg of acid reducing agent and 0.2g/kg of sodium metabisulfite into the fermentation liquor according to the weight ratio, uniformly stirring, and standing for enzymolysis for 6 hours at the temperature of 40 ℃ to obtain the enzymolysis fermentation liquor.
Sugar adjustment: adding white sugar to adjust the sugar degree of the fermentation liquor to 25 ° Brix.
Main fermentation: adding 0.4% active dry yeast into the fermentation liquor according to the weight ratio, activating the yeast before inoculating the yeast, namely putting the active dry yeast into sugar water with the concentration of 5% which is 10 times of the weight of the active dry yeast, adjusting the temperature to 40 ℃, activating for 30 minutes, and fermenting at the temperature of 20 ℃ for 10 days.
And (3) after-fermentation: after the main fermentation is finished, filtering and pouring the semi-finished fruit wine, and simultaneously adding 60mg/L SO into the semi-finished fruit wine2The fermentation temperature is adjusted to 16 ℃ and the fermentation is carried out for 30 days.
Clarification: adding 1.4g/kg chitosan into fruit wine according to weight ratio, standing for 3-5 days, filtering to remove precipitate to obtain clarified fruit wine.
And (3) degerming: filtering the clarified fruit wine with 0.22 μm sterile microporous membrane, and removing microorganism to obtain the final product.
Filling and storing: and (4) putting the bottled wine into a high-pressure instantaneous sterilization mechanism for sterilization treatment, and then packaging and storing to obtain the sterile fruit wine.
The obtained fruit wine contains the following nutrient components: the amino acid content of the prepared fruit wine can reach 103.06 mg/L, wherein the glutamic acid content is 20.63 mg/L; the content of vitamin C reaches 10.3mg/100 mg; the content of flavonoids is 8.8%.
Example 2
A preparation method of a bio-mineral liquor nitraria tangutorum bobr wine containing rice grass comprises the following steps:
preparation of raw materials: selecting fresh and plump nitraria tangutorum bobr as raw material, removing silt, peduncle and rotten fruit, soaking in salt water for 15 minutes, washing with clear water for 1-3 times, crushing the cleaned raw material into blocks of 0.8-1.2mm, and juicing for later use. Preparing the cord grass into cord grass biomineral liquid fermentation liquor according to a literature method: according to the weight ratio, the nitraria tangutorum bobr juice and the cord grass biomineral liquid are mixed according to the weight ratio of 1:1, and then fully mixing according to the material-water ratio of 1:2 to prepare the fermentation liquor.
Enzymolysis: adding 0.4% of pectinase, 5g/kg of acid reducing agent and 0.3g/kg of sodium metabisulfite into the fermentation liquor according to the weight ratio, uniformly stirring, and standing for enzymolysis for 3 hours at the temperature of 40 ℃ to obtain the enzymolysis fermentation liquor.
Sugar adjustment: adding white sugar to adjust the sugar degree of the fermentation liquor to 20 ° Brix
Main fermentation: adding 0.1% active dry yeast into the fermentation liquor according to the weight ratio, activating the yeast before inoculating the yeast, namely putting the active dry yeast into sugar water with the concentration of 3% and the weight of 10 times of the active dry yeast, adjusting the temperature to 35 ℃, and activating for 40 minutes. Fermenting at 25 deg.C for 7 days.
And (3) after-fermentation: after the main fermentation is finished, filtering and pouring the semi-finished fruit wine, adding 40mg/L SO2 into the semi-finished fruit wine, adjusting the fermentation temperature to 16 ℃, and fermenting for 30 days.
Clarification: adding 1.4g/kg chitosan into fruit wine according to weight ratio, standing for 3-5 days, filtering to remove precipitate to obtain clarified fruit wine.
And (3) degerming: filtering the clarified fruit wine with 0.45 μm sterile microporous membrane, and removing microorganism to obtain the final product.
Filling and storing: and (4) putting the bottled wine into a high-pressure instantaneous sterilization mechanism for sterilization treatment, and then packaging and storing to obtain the sterile fruit wine.
The obtained fruit wine contains the following nutrient components: the content of amino acid can reach 186.68 mg/L, wherein the content of glutamic acid is 33.27 mg/L; the content of vitamin C is 12.3mg/100 mg; the content of flavonoids is 20.8%.
The foregoing is considered as illustrative only of the preferred embodiments of the present invention and is not to be taken as limiting thereof, as it will be understood by those skilled in the art that the foregoing is not limiting thereof, that the foregoing examples and description are provided merely for the purpose of illustrating the principles of the invention and that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims, specification and equivalents thereof.
Claims (7)
1. A preparation method of a bio-mineral liquor nitraria tangutorum bobr wine is characterized by comprising the following steps:
step 1) sorting of raw materials: preparing the cord grass into cord grass biomineral liquid; removing silt, peduncle and rotten fruit from fresh and plump nitraria tangutorum with moderate maturity, crushing and squeezing into blocks of 0.8-1.2mm, and squeezing for later use;
step 2) preparation of fermentation liquor: firstly, mixing the nitraria tangutorum juice prepared in the step 1) and the cord grass biomineral liquid according to the weight ratio of 1:1-1:5, and then fully mixing the nitraria tangutorum juice and the cord grass biomineral liquid according to the weight ratio of 1:2-1:6 of the reference water;
step 3), enzymolysis: adding pectinase, an acid reducing agent and sodium metabisulfite into the fermentation liquor obtained in the step 2) according to the weight ratio, uniformly stirring, and standing for enzymolysis for 3-6 h at the temperature of 35-45 ℃ to obtain enzymolysis fermentation liquor;
step 4), component adjustment: adjusting the sugar degree of the fermentation liquor to 20-25 ° Brix by using white granulated sugar;
step 5) main fermentation: adding active dry yeast into the fermentation liquor according to the weight ratio, and fermenting at the temperature of 20-25 ℃ for 7-10 days;
step 6) after-fermentation: after the main fermentation is finished, filtering and pouring the composite fruit wine semi-finished product, adding SO2 into the fruit wine semi-finished product, adjusting the fermentation temperature to 14-18 ℃, and fermenting for 20-40 days;
step 7) clarification: adding chitosan into fruit wine according to weight ratio, standing for 3-5 days, filtering to remove precipitate to obtain clarified fruit wine;
step 8) sterilization: filtering the clarified fruit wine with sterile microporous membrane to remove microorganisms to obtain finished fruit wine;
step 9), filling and storing: and (4) putting the bottled wine into a high-pressure instant sterilization mechanism for sterilization treatment, and then packaging and storing.
2. The method for preparing the rice grass biomineral liquid nitraria tangutorum wine according to claim 1, which is characterized in that: the specific method for preparing the cord grass into the cord grass biomineral liquid in the step 1) comprises the following steps: drying and cutting the above ground part of spartina alterniflora, placing into an extraction tank, heating to boil, keeping the temperature for 1-2 hours, filtering to remove solid, and evaporating the liquid part under reduced pressure to obtain brown viscous liquid, namely the biological mineral liquid of spartina alterniflora.
3. The method for preparing the rice grass biomineral liquid nitraria tangutorum wine according to claim 1, which is characterized in that: in the step 3), 0.1 to 0.4 percent of pectinase is added, 1 to 5g/kg of acid reducing agent is added, and 0.1 to 0.3g/kg of sodium metabisulfite is added.
4. The method for preparing the rice grass biomineral liquid nitraria tangutorum wine according to claim 1, which is characterized in that: the active dry yeast added in the step 5) is activated in a specific mode that the active dry yeast is put into sugar water with the concentration of 3% -5% and the weight of the sugar water is 10-15 times of the weight of the active dry yeast, the temperature is adjusted to 35-40 ℃, and the active dry yeast is activated for 30-40 minutes; adding into fermentation liquor according to 0.1% -0.5%.
5. The method for preparing the rice grass biomineral liquid nitraria tangutorum wine according to claim 1, wherein SO2 in the step 6) is added at a ratio of 40mg/L to 60 mg/L.
6. The method for preparing the rice grass biomineral liquid nitraria tangutorum wine according to claim 1, which is characterized in that: the chitosan in the step 7) is added according to 0.2g-1.4 g/kg.
7. The method for preparing the rice grass biomineral liquid nitraria wine according to claim 1, which is characterized in that: the aperture of the sterile microporous filter membrane in the step 8) is 0.22-0.45 mu M.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112920924A (en) * | 2021-04-30 | 2021-06-08 | 郭耀泽 | Antioxidant lycium ruthenicum composition and preparation process thereof |
| CN112980635A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Green plum and nitraria fruit wine and preparation method thereof |
| CN112980636A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Yellow peach and nitraria fruit wine and preparation method thereof |
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| CN101705168A (en) * | 2009-11-18 | 2010-05-12 | 青海青美生物资源研究开发有限公司 | Production method of nitrariatangutorum wine |
| CN107699443A (en) * | 2017-10-12 | 2018-02-16 | 南京壹唯壹生物科技有限公司 | A kind of Spartina alterniflora's alcoholic drink mixed with fruit juice and application thereof |
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2019
- 2019-11-13 CN CN201911106708.4A patent/CN110713873A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101705168A (en) * | 2009-11-18 | 2010-05-12 | 青海青美生物资源研究开发有限公司 | Production method of nitrariatangutorum wine |
| CN107699443A (en) * | 2017-10-12 | 2018-02-16 | 南京壹唯壹生物科技有限公司 | A kind of Spartina alterniflora's alcoholic drink mixed with fruit juice and application thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112980635A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Green plum and nitraria fruit wine and preparation method thereof |
| CN112980636A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Yellow peach and nitraria fruit wine and preparation method thereof |
| CN112920924A (en) * | 2021-04-30 | 2021-06-08 | 郭耀泽 | Antioxidant lycium ruthenicum composition and preparation process thereof |
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