CN111534402A

CN111534402A - Medlar ice wine

Info

Publication number: CN111534402A
Application number: CN202010384626.2A
Authority: CN
Inventors: 铁顺良
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-05-09
Filing date: 2020-05-09
Publication date: 2020-08-14

Abstract

The invention relates to the technical field of fruit wine brewing, and discloses a medlar ice wine which comprises the following components: red wolfberry fruit, black wolfberry fruit and nitraria fruit. The preparation method comprises (1) collecting the frozen fruit at-12 deg.C to-19 deg.C for a delay; (2) dedusting and cleaning the frozen fruits picked in the step 1; (3) blowing cold air at low temperature to remove surface water of the frozen fruits obtained by the step 2, crushing and squeezing; (4) adding sulfur dioxide solution and yeast into the frozen fruit squeezed liquid obtained in the step 3 for fermentation at the fermentation temperature of 14-23 ℃ for 16-30 days; (5) storing and filtering the fermentation liquor obtained in the step 4 at low temperature; (6) clarifying the fermentation liquor obtained in the step 5; (7) standing the fermentation liquor obtained in the step 6 at-3 ℃ to-7 ℃ for 3-6 days; (8) carrying out secondary filtration on the fermentation liquor obtained in the step 7; then sterilizing and filling. The invention aims to provide the medlar ice wine which has good taste, unique flavor and health-care function.

Description

Medlar ice wine

Technical Field

The invention relates to the technical field of fruit wine brewing, in particular to a brewing process of medlar ice wine.

Background

A large number of berry plant communities are naturally distributed in the eastern area of Qinghai province, a large area of nitraria tangutorum, lycium ruthenicum and a large number of lycium ruthenicum fruits are naturally distributed in the western Chaaida basin, and the ecological economic forest berry plants such as the nitraria tangutorum, the lycium ruthenicum and the like have higher ecological utilization value and economic development value. The fermented fruit wine is one of the products with distinctive features. However, the existing fruit wine can be divided into fermented fruit wine, distilled wine, soaking wine and mixed wine. The fermented fruit wine is prepared by fermenting fresh berry or softened dry berry without distilling. The alcohol content of the wine is low, and the wine is thin; and because of containing part of macromolecular substances, the product is easy to generate precipitate, poor in sense and short in shelf life. The berry distilled liquor is prepared by fermenting and distilling fresh fruits or softened dry fruits of the Chinese wolfberry. The alcohol degree of the wine is higher, but the wine has no fruit aroma or has light fruit aroma due to the limitation of raw materials; the aroma component is single, the total ester content is low, and the wine body is not full; moreover, the berry distilled liquor cannot keep the functional substances of the medlar and the nitraria tangutorum and does not have the health-care functions of the medlar and the nitraria tangutorum. The berry soaking wine is prepared by soaking dried fruit in Chinese liquor or edible alcohol. The production cycle of the wine is long, the nutrient substances in the medlar can not be completely extracted by the soaking wine, and the taste of the finished wine is influenced by adding external alcohol, so that the wine is thin and the wine fragrance is not harmonious.

Disclosure of Invention

The invention aims to provide the medlar ice wine which has good taste, unique flavor and health-care function.

In order to achieve the purpose, the invention adopts the following technical scheme:

(1) harvesting red wolfberry fruit, black wolfberry fruit and nitraria fruit at below-12 deg.C in a delayed manner; 55-80 parts of red wolfberry fruit, 5-11 parts of black wolfberry fruit and 21-32 parts of nitraria fruit.

(2) Carrying out dust removal and cleaning operations on the frozen fruits picked in the step 1;

(3) blowing cold air at low temperature to remove surface moisture of the frozen fruits obtained by the step 2, crushing the frozen fruits, and squeezing the frozen fruits by using a plate-and-frame filter press to obtain squeezed liquid; only the frozen fruit is quickly dried by blowing water remained on the surface of the cleaning operation in the operation step, and then the frozen fruit is crushed, and a low-concentration sulfur dioxide solution can be introduced in the crushing process. The frozen fruit is formed after the berries are harvested in a delayed manner and is squeezed, so that the nutritional ingredients in the berries can be retained to the maximum extent, and meanwhile, the moisture content is low.

(4) Adding a sulfur dioxide solution and yeast into the frozen fruit squeezed liquid obtained in the step 3 for fermentation, controlling the fermentation temperature to be 14-23 ℃, controlling the fermentation time to be 16-30 days, carrying out temperature detection, and if the temperature is too high, carrying out cooling operation on the fermentation liquid; during the fermentation process, a proper amount of pectinase can be added according to the actual situation.

(5) Storing the fermentation liquor obtained in the step 4 at a low temperature for a period of time, and then filtering for one time, wherein the storage temperature is controlled to be 1-3 ℃, and storing the fermentation liquor at a constant temperature for a period of time, and naturally clarifying to separate out yeast and particles in the fermentation liquor at a low temperature;

(6) clarifying the fermentation liquor obtained in the step 5;

(7) standing the fermentation liquor obtained in the step 6 at a temperature of between 3 ℃ below zero and 7 ℃ below zero for 3 to 6 days;

(8) carrying out secondary filtration on the fermentation liquor obtained in the step 7;

(9) and (4) sterilizing the fermentation liquor obtained in the step (8), and then filling.

Preferably, the conditions for terminating the fermentation in step 4 are: in the later stage of fermentation, when the total sugar content is 140-170 g/L and the alcohol content is 9-12%, the fermentation is stopped in time, and the method is adopted, namely, the temperature of the fermentation juice is firstly adjusted to be about 3-6 ℃, and 50ppm of SO is added₂The fermentation was terminated.

Preferably, the second filtration comprises filtration with a diatomaceous earth filter, followed by filtration with a plate and frame filter, and finally sterile filtration with a sterilizing plate or membrane.

Preferably, the total sugar content in the squeezed liquid obtained in the step 3 is controlled to be 290-320g/L, and the total acid content is controlled to be 3-9 g/L. If the acidity is too high, the acid reducing treatment is carried out. The preferred acid reduction protocol is the addition of Lactobacillus bulgaricus and Streptococcus thermophilus.

Preferably, a clarifying agent is added in the step 6, and the clarifying agent is a bentonite suspension.

The preferable scheme is that the frozen fruit in the step 2 only contains the red wolfberry fruit and the nitraria tangutorum bobr fruit, and does not contain the black wolfberry fruit, and the black wolfberry fruit is added after the fermentation of the red wolfberry fruit and the nitraria tangutorum bobr fruit juice is completed.

The wolfberry fruit ice wine is characterized in that a color matching agent is added into the wolfberry fruit ice wine, the color matching agent mainly comprises black wolfberry fruit powder, a solid-liquid separation type bottle cap is adopted for containing the black wolfberry fruit powder, the black wolfberry fruit powder is added into a sealed bottle cap cavity, the black wolfberry fruit powder falls into the wolfberry fruit ice wine when the bottle cap of a wine bottle is opened, the wolfberry fruit ice wine is changed into purple or purple red, the color and quality of the wine can be greatly improved, the black wolfberry fruit is rich in more anthocyanin, the anthocyanin is very strong in activity and very unstable, and if the black wolfberry fruit powder is placed into the ice wine, the black wolfberry fruit powder is easy to deteriorate, so that the black wolfberry fruit powder is separately contained into the solid-liquid separation type bottle cap in a solid-liquid separation mode, and the black wolfberry fruit powder can be conveniently stored for a. Since the above-mentioned solid-liquid separation type bottle cap is fully disclosed in the prior art, it is not described herein.

The processing method of the lycium ruthenicum powder comprises the steps of squeezing frozen lycium ruthenicum fruits to obtain juice, and then carrying out low-temperature freeze drying on the squeezed juice to obtain the lycium ruthenicum powder.

Preferably, the mixture obtained in the step (7) is mixed with the squeezed lycium ruthenicum juice for blending. Or introducing the fermentation liquor obtained in the step (7) or (8) into a lycium ruthenicum leaching device, and then performing the operation of the step (9), wherein the lycium ruthenicum leaching device comprises a filtering column body, a filtering device is arranged at an outlet at the bottom of the filtering column body, the filtering device is preferably multilayer gauze, 5-10 layers of 200-mesh gauze with 300 meshes are preferably selected as the gauze, dried lycium ruthenicum fruits are filled in the filtering column body, the filtering column body is composed of a plurality of filtering column monomers, every two adjacent filtering column monomers are spliced in pairs, the filtering column monomers are structurally composed of a cylindrical filtering column wall and a circular chassis supporting plate connected with the cylindrical filtering column wall, small holes are formed in the supporting plate and used for wine liquid to flow out, the column wall at the lower end of the filtering column monomer is tightly matched with the inner side of the column wall at the upper end of the other filtering column monomer, and the, the mass of the dried lycium ruthenicum fruits in the lycium ruthenicum leaching device is about 20-30% of the mass of the fermentation liquor. The filtering column monomer is a cylindrical cylinder without a top cover, and the bottom plate is a filtering plate with a plurality of small holes.

The further preferable scheme is that the fermentation liquor obtained in the step (8) is introduced into a lycium ruthenicum mill leaching device, and then the step (9) is carried out, so that the advantages that the lycium ruthenicum mill leaching liquid can be sterilized and filled after the retention time in an external environment is short, the nutrition retention degree is high, the operation is only carried out for leaching, other impurities except anthocyanin in the lycium ruthenicum mill are not carried out, and high-precision secondary filtration is not needed.

Further preferably, after the filling of the ice medlar wine is finished, the ice medlar wine is kept still in an environment of 1-5 ℃ for 0.5-1 year for aging.

And (3) adding a carrot squeezed liquid concentrated solution into the frozen fruit squeezed liquid obtained in the step (4), wherein the mass of the carrot squeezed liquid concentrated solution is about 1-2% of that of the frozen fruit squeezed liquid. The product has good taste and complementary nutrients.

We find that the nitraria tangutorum bobr is relatively rich in essential mineral elements and rich in content, particularly the trace element selenium is more prominent, and other trace elements such as iron, manganese, zinc and copper are also rich. But not necessarily with a lower content of trace elements. In addition, the Nitraria sibirica pall contains more vitamin C and vitamin K₁And the actual measurement shows that: the content of vitamin C in 100g of the dry nitraria tangutorum bobr fruits is 47.69 +/-4.65 mg, and vitamin B₁The content of (A) is 0.226 +/-0.014 mg, vitamin B₂The content of the vitamin E is 0.367 +/-0.022 mg, the content of the carotene is 0.259 +/-0.039 mg, the content of the vitamin E is 1.3 +/-0.016 mg, and the vitamin K is₁In an amount of 80.41 + -7.43 mg. From the above data, it can be seen that: the content of vitamins in Nitraria sibirica pall is rich, especially vitamin C and vitamin E₁The content of vitamin C in fructus Lycii is low, and a certain amount of fructus Nitri is added during brewing fructus Lycii ice wine, so as to increase sugar content of squeezed juice, and supplement vitamin C and vitamin E₁。

In addition, the content of essential amino acids in the nitraria tangutorum bobr juice is rich, and the total content of the amino acids is 3.9 times that of the seabuckthorn and 19 times that of the yellow thorn. The content of free amino acids in Nitraria tangutorum bobr juice is as high as 17.15mg/mL, wherein 8 amino acids necessary for human bodies account for more than 40% of the total amount of the amino acids, more arginine (0.08g/100g) and tryptophan (0.14 g/100g) are contained in Nitraria tangutorum bobr, and the arginine has the effects of stimulating and inhibiting phagocytes and has very obvious effect of improving the immune function of organisms. The ice wine has higher nutritional value, can greatly retain the nutritional ingredients and the taste and flavor of the ice wine brewed by taking the ice wine as the ice wine raw material, is easy to store for a long time, and is convenient to store and transport.

Detailed Description

Example 1:

harvesting red wolfberry fruit, black wolfberry fruit and nitraria fruit at-14 deg.C in a delayed manner; 80 parts of red wolfberry fruit, 10 parts of nitraria fruit and 10 parts of black wolfberry fruit, and performing dust removal and cleaning on picked frozen fruits; blowing cold air at low temperature to remove water, drying, crushing, and squeezing with a plate-and-frame filter press to obtain a squeezed liquid; adding SO during squeezing process₂Adding yeast into the obtained squeezed liquid of frozen fruit, fermenting with pectinase at 14 deg.C for 30 days, detecting temperature, and cooling if the temperature is too high; storing the fermentation liquor obtained after the processing in the step at low temperature for 6 days, and then filtering for the first time, wherein the storage temperature is controlled to be 1-3 ℃, so that the fermentation liquor is naturally clarified, and yeast and particles in the fermentation liquor are separated out at low temperature; then adding bentonite suspension into the fermentation liquor for clarification treatment; placing the fermentation liquor obtained in the above steps at a temperature of between 3 ℃ below zero and 7 ℃ below zero, and standing for 3 to 6 days; then secondary filtration is carried out, namely, the filtration is firstly carried out by a diatomite filter, then the filtration is carried out by a plate-frame filter, and finally the sterilization filtration is carried out by a sterilization plate or a membrane.

And (4) after filtering, sterilizing the obtained fermentation liquor, and then filling.

Example 2:

(1) harvesting red wolfberry fruit, black wolfberry fruit and nitraria fruit at-12 deg.C to-20 deg.C in a delayed manner; 70 parts of red wolfberry fruit, 25 parts of nitraria fruit, 5 parts of black wolfberry fruit,

(2) dedusting and cleaning the frozen fruits picked in the step 1;

(3) performing low-temperature cold air blowing, dewatering, drying and crushing on the frozen fruits obtained by the treatment in the step 2, and squeezing by using a plate-and-frame filter press to obtain a squeezed liquid; the cold air is stably controlled at 1-4 ℃, and the ambient environment is controlled at-6 ℃.

(4) Adding SO into the squeezed liquid of the frozen fruit obtained in the step 3₂Adding yeast into the solution for fermentation, controlling the fermentation temperature at 23 ℃ for 16 days, detecting the temperature, and if the temperature is too high, cooling the fermentation liquor; stopping fermentation when the total sugar content is 140g/L and the alcoholic strength is 11%, and adopting the method that the temperature of the fermented juice is firstly adjusted to about 4 ℃, and 50ppm of SO is added₂The fermentation was terminated.

(5) Storing the fermentation liquor obtained in the step 4 at a low temperature for a period of time, and then filtering for the first time, wherein the storage temperature is controlled to be 1-3 ℃, storing the fermentation liquor at a constant temperature for a period of time, and naturally clarifying to separate out yeast and particles in the fermentation liquor at a low temperature;

(6) adding bentonite suspension into the fermentation liquor obtained in the step 5 for clarification treatment;

(7) standing the fermentation liquor obtained in the step 6 for 6 days at a temperature of between 3 ℃ below zero and 7 ℃ below zero;

(8) and (3) carrying out secondary filtration on the fermentation liquor obtained in the step (7), wherein the secondary filtration comprises filtering with a diatomite filter, then filtering with a plate-frame filter, and finally carrying out aseptic filtration with an aseptic plate or a membrane.

Example 3:

(1) harvesting red wolfberry fruit, black wolfberry fruit and nitraria fruit at below-12 deg.C in a delayed manner; 70 parts of red wolfberry fruit, 25 parts of white thorn fruit and 5 parts of black wolfberry fruit;

(2) carrying out dust removal and cleaning operations on the frozen fruits picked in the step 1, and removing dust;

(3) performing low-temperature cold air blowing, dewatering, drying and crushing on the frozen fruits obtained by the treatment in the step 2, and squeezing by using a plate-and-frame filter press to obtain a squeezed liquid; the cold air is stably controlled at 1-4 ℃, and the ambient environment is controlled at about-6 ℃. Adding SO during squeezing process₂Controlling the total sugar content of the squeezed liquid to be about 300g/L and the total acid content to be 5 g/L;

(4) a small amount of SO is supplemented into the frozen fruit squeezing liquid obtained in the step 3₂Adding yeast into the solution for fermentation, controlling the fermentation temperature to be 13 ℃, controlling the fermentation time to be 30 days, detecting the temperature, and if the temperature is too high, cooling the fermentation liquor; stopping fermentation when the total sugar content is 140g/L and the alcoholic strength is 11%, and adopting the method that the temperature of the fermented juice is firstly adjusted to about 4 ℃, and 50ppm of SO is added₂The fermentation was terminated.

(6) adding 1750ppm bentonite suspension into the fermentation liquor obtained in the step 5 for clarification;

Example 4:

harvesting the red wolfberry fruits, the black wolfberry fruits and the nitraria tangutorum fruits in a time delay manner at the temperature of between 16 ℃ below zero and 19 ℃ below zero; performing dust removal and cleaning operations on picked red wolfberry fruits and nitraria tangutorum bobr fruits; 60 parts of red wolfberry fruits and 30 parts of nitraria fruits, wherein cold water at 6-9 ℃ is adopted for quick washing during washing, the red wolfberry fruits and the nitraria fruits are placed on a conveying belt, water leakage holes are formed in the conveying belt, the washing water outlet direction is arranged on the conveying belt for washing from top to bottom, the washing direction is opposite to the moving direction of the conveying belt and forms an included angle with the moving direction, cold air is blown perpendicularly at low temperature to remove residual moisture on the surface of the frozen fruits after washing is finished, and then crushing is carried out by using a plate and frame filter press to obtain a pressing liquid; adding a low-concentration sulfur dioxide solution in the squeezing process, adding yeast into the obtained squeezed liquid of the frozen fruit for fermentation, controlling the fermentation temperature at 14 ℃, fermenting for 30 days, detecting the temperature, and if the temperature is too high, cooling the fermentation liquid;

storing the fermentation liquor obtained after the processing in the step at low temperature for 6 days, and then filtering for one time, wherein the storage temperature is controlled to be 1-3 ℃, so that the fermentation liquor is naturally clarified, and yeast and particles in the fermentation liquor are separated out at low temperature; then adding bentonite suspension into the fermentation liquor for clarification treatment; placing the fermentation liquor obtained in the step at a temperature of between 3 ℃ below zero and 7 ℃ below zero, and standing for 3 to 6 days; then squeezing juice of the frozen lycium ruthenicum and the fermentation liquor obtained in the step are blended and mixed, wherein the blending proportion is that the fermentation liquor: carrying out secondary filtration on the lycium ruthenicum juice with the ratio of 10: 1; filtering with diatomite filter, filtering with plate filter, and sterilizing with sterilizing plate or membrane.

Example 5:

harvesting red wolfberry fruit, black wolfberry fruit and nitraria tangutorum fruit in an environment below 12 ℃ below zero in a time-delay manner; performing dust removal and cleaning operations on picked red wolfberry fruits and nitraria fruits; 65 parts of red wolfberry fruits and 25 parts of nitraria fruits, wherein cold water at 6-9 ℃ is adopted for quick washing during washing, the red wolfberry fruits and the nitraria fruits are placed on a conveying belt, water leakage holes are formed in the conveying belt, the washing water outlet direction is arranged from top to bottom of the conveying belt for washing, the washing direction is opposite to the moving direction of the conveying belt and forms an included angle with the conveying belt, after washing, the frozen fruits are subjected to low-temperature vertical cold air blowing to remove residual moisture on the surface, and then crushing is carried out by using a plate and frame filter press to obtain a squeezing liquid; adding a low-concentration sulfur dioxide solution in the squeezing process, adding yeast into the obtained squeezed liquid of the frozen fruit for fermentation, controlling the fermentation temperature at 14 ℃, controlling the fermentation time at 30 days, carrying out temperature detection, and if the temperature is too high, carrying out cooling operation on the fermentation liquid;

storing the fermentation liquor obtained after the processing in the step at low temperature for 6 days, and then filtering for one time, wherein the storage temperature is controlled to be 1-3 ℃, so that the fermentation liquor is naturally clarified, and yeast and particles in the fermentation liquor are separated out at low temperature; then adding bentonite suspension into the fermentation liquor for clarification treatment; placing the fermentation liquor obtained in the step at a temperature of between 3 ℃ below zero and 7 ℃ below zero, and standing for 3 to 6 days; introducing the obtained fermentation liquor into a lycium ruthenicum leaching device, wherein the lycium ruthenicum leaching device comprises a filter column body, a filtering device is arranged at the outlet at the bottom of the filtering column body, the filtering device consists of 5-10 layers of 200-mesh gauze, the filtration column body is filled with the dry lycium ruthenicum fruits and is composed of a plurality of filtration column monomers, every two adjacent filtration column monomers are spliced, the filtration column monomers are structurally a cylindrical filtration column wall and a circular chassis supporting plate connected with the cylindrical filtration column wall, the support plates are provided with small holes for wine liquid to flow out, the lower end column wall of one filter column monomer is tightly matched with the inner side of the upper end column wall of the other filter column monomer, the dry lycium ruthenicum fruits are filled between the two adjacent support plates, and the mass of the dry lycium ruthenicum fruits in the black lycium ruthenicum leaching device is about 20-30% of the mass of fermentation liquor. And then finally sterile-filtered with a sterile plate or membrane.

In the lycium ruthenicum leaching process, the lycium ruthenicum between a plurality of filter column monomers can be compressed and integrated between two or three filter column monomers at the later stage, further, a liquid inlet is formed in the upper portion of the topmost filter column monomer and is connected with a liquid inlet pipe, a liquid inlet pump is connected onto the liquid inlet pipe and is used for controlling the liquid outlet rate and the leaching rate, and correspondingly, a filtering device is arranged at the bottom of the bottom filter column monomer.

In order to further improve the liquid outlet rate and reduce the filtering pressure of filtering column monomers at the bottom end, one layer or two layers of filtering gauze are arranged between every two adjacent filtering column monomers and are fastened and fixed through the matching between the two filtering column monomers.

After the above steps are completed, the mixture is sterilized and filtered by using a sterilizing plate or a sterilizing membrane. And (4) after filtering, sterilizing the obtained fermentation liquor, and then filling.

Example 6:

harvesting red wolfberry fruit, black wolfberry fruit and nitraria tangutorum bobr at the temperature below 12 ℃ for a long time; performing dust removal and cleaning operations on picked red wolfberry fruits and nitraria tangutorum bobr fruits; 70 parts of red wolfberry fruits and 30 parts of nitraria fruits, wherein cold water at 6-9 ℃ is adopted for quick washing during washing, the red wolfberry fruits and the nitraria fruits are placed on a conveying belt, water leakage holes are formed in the conveying belt, the washing water outlet direction is arranged from top to bottom of the conveying belt for washing, the washing direction is opposite to the moving direction of the conveying belt and forms an included angle with the conveying belt, the frozen fruits are subjected to low-temperature vertical cold air blowing to remove residual moisture on the surface after washing is finished, and then crushing is carried out by using a plate and frame filter press to obtain a squeezing solution; adding a low-concentration sulfur dioxide solution in the squeezing process, adding yeast into the obtained frozen fruit squeezing liquid for fermentation, controlling the fermentation temperature to be 11 +/-1 ℃, controlling the fermentation time to be 30 days, carrying out temperature detection, and if the temperature is too high, carrying out cooling operation on the fermentation liquid;

storing the fermentation liquor obtained after the processing in the step at low temperature for 7 days, and then filtering for one time, wherein the storage temperature is controlled to be 2 +/-1 ℃, so that the fermentation liquor is naturally clarified, and yeast and particles in the fermentation liquor are separated out under the low-temperature condition; then adding bentonite suspension into the fermentation liquor for clarification treatment; placing the fermentation liquor obtained in the step at a temperature of between 3 ℃ below zero and 7 ℃ below zero, and standing for 6 days; then carrying out secondary filtration; filtering with diatomite filter, filtering with plate filter, and sterilizing with sterilizing plate or membrane. And (4) after filtering, sterilizing the obtained fermentation liquor, and then filling. Squeezing the frozen lycium ruthenicum fruits to obtain juice, and then carrying out low-temperature freeze drying on the squeezed juice to obtain lycium ruthenicum powder. Putting fructus Lycii powder into the inner cavity of the bottle cap with solid-liquid separation function, and opening the bottle cap when drinking.

Test example 1:

1. the influence of the medlar ice wine on the blood sugar of a mouse is as follows: 30 mice, each half of male and female, weighing 32.3 + -2 g, fasted for 2h before the test, blood was collected, and blood glucose of normal mice was measured, and then randomly divided into three groups: a control group 1, a test group 2 and a test group 3 are respectively fed with 1.25mL of medlar ice wine every day for the test group 1, 2mL of medlar ice wine every day for the test group 2, a proper amount of distilled water every day for the control group, the test is continued for 9 days, the food is fasted for 3 hours before the medlar ice wine is fed for the last time, blood is sampled after 4 hours after the medlar ice wine is fed, and blood serum is separated to determine the blood sugar value.

Table 1: influence of medlar ice wine on mouse blood sugar

The tests show that proper amount of the product is helpful for reducing blood sugar.

Test example 2:

1. the influence of the medlar ice wine on the blood fat of mice is as follows: 30 mice, each half of male and female, weighing 30.6 +/-3 g, fasting for 5h before test, blood sampling, blood sugar determination of normal mice, then randomly divided into three groups: control group 1, test group 2, and test group 3, test group 1 was fed with 1.25mL of ice wine per day, test group 2 was fed with 2mL of ice wine per day, control group was fed with an appropriate amount of distilled water per day, the experiment was continued for 15 days, fasting was performed for 8 hours before the last feeding of ice wine, blood was sampled 3 hours after the feeding of ice wine, and serum TC and TG were measured by serum separation.

Table 2: influence of medlar ice wine on mouse blood fat

2. The medlar ice wine has the following effects on the SOD activity of the hyperlipemia mice: 40 mice, each half of male and female, weighing 29.8 +/-4.2 g, randomly taking 30 mice fed with high-fat feed for 25 days, then classifying 10 mice fed with normal feed as a control group 1, randomly dividing 30 mice fed with high-fat feed into a control group 2, a test group 3 and a test group 4, feeding 1.25mL of medlar ice wine to the test group 3 every day, feeding 2mL of medlar ice wine to the test group 4 every day, feeding a proper amount of distilled water to the control group every day, continuously testing for 30 days, feeding medlar ice wine for 8 hours before the last time, collecting blood and sampling after 3 hours after feeding medlar ice wine, and separating serum to determine SOD activity and MDA.

Table 3: influence of medlar ice wine on mouse SOD activity

Table 4: influence of medlar ice wine on mouse MDA content

The experimental result shows that the medlar ice wine does not have obvious influence on the serum TC and TG of the mouse, so the product can not obviously change the blood lipid level of the normal mouse. Further tests were carried out: a high-fat feed is adopted to feed mice to establish a hyperlipemia animal model, the product is fed for 30 days, and the serum blood fat of animals in a test group, the SOD activity of erythrocytes of the mice and the change of serum Lipid Peroxide (LPO) malondialdehyde are measured, and the result shows that the product has obvious inhibiting effect on the serum TC, TG and LDL-C of the mice with hyperlipemia. Meanwhile, the ratio of HDL/TC to HDL/TDL of the hyperlipidemic mouse can be improved, the SOD activity of the hyperlipidemic mouse can be improved, and the content of malondialdehyde of the hyperlipidemic mouse can be reduced. Therefore, the product has the health-care effects of reducing blood fat, preventing and treating atherosclerosis and resisting oxidation.

Test example 3:

30 mice were taken, half male and half female, weighing 32.6 ± 2.1g, and then randomly divided into three groups: control group 1, test group 2, and test group 3, test group 1 was fed with 1.25mL of ice wine of Lycium barbarum per day, test group 2 was fed with 2mL of ice wine of Lycium barbarum per day, and control group was fed with appropriate amount of distilled water per day for 10 days. Fatigue test started 2 hours after the last dose: the mice swim in water with the temperature of 18 +/-1 ℃ under a load of 2 grams of shot, the swimming condition of the mice is observed until the mice sink to the water bottom without swimming, and the swimming time of the mice is recorded.

Table 5: influence of medlar ice wine on anti-fatigue strength of mice

The tests show that the product can obviously prolong the swimming time of mice, and has stronger anti-fatigue effect in dynamic motion.

Sensory evaluation: and performing sensory evaluation by adopting a sensory evaluation scoring mode, and selecting 6 evaluation persons with professional experience to score the product from four aspects of color, transparency, fragrance and taste. The samples were placed in clear clean containers and evaluated in the light. The color is clear, transparent, orange yellow, light orange yellow or wine red, purple or purple, the good eye is suitable for being used as the superior product, the clear, gray or blue is gray, the orange gray is the middle product, and the turbid and dull product is the inferior product. The flavor is the top grade with fruity and wine flavor, pure and harmonious flavor, unobtrusive fruity and wine flavor, poor flavor as the middle grade, insufficient fruity and wine flavor or unpleasant feeling, flat and light feeling as the bottom grade, and the taste is the top grade with wine body coordination, mellow and thick flavor, sweet and sour taste, endless aftertaste, balanced wine quality, soft taste, moderate sour taste as the middle grade, slightly sour and astringent taste, and insufficient flavor as the bottom grade. 25-30 parts of the upper product, 20-25 parts of the middle product and 0-20 parts of the lower product.

Example 1 sensory evaluation:

numbering	Color and luster	Fragrance	Taste of the product	Total score
					1	21	23	26	70
2	20	26	25	71
					3	22	25	25	72
4	16	22	27	73
					5	18	27	24	69

Example 3 sensory evaluation:

numbering	Color and luster	Fragrance	Taste of the product	Total score
					1	22	25	26	73
2	24	24	25	73
					3	25	27	26	78
4	20	26	26	72
					5	22	23	28	72

Example 4 sensory evaluation:

numbering	Color and luster	Fragrance	Taste of the product	Total score
					1	27	27	29	83
2	28	26	28	80
					3	26	25	28	79
4	29	24	28	81
					5	26	25	29	80

Example 5 sensory evaluation:

numbering	Color and luster	Fragrance	Taste of the product	Total score
					1	28	25	28	81
2	28	24	27	81
					3	27	25	26	78
4	29	24	26	79
					5	27	23	28	78

Example 6 sensory evaluation:

numbering	Color and luster	Fragrance	Taste of the product	Total score
					1	29	26	28	83
2	30	28	25	83
					3	30	27	25	82
4	29	25	26	80
					5	27	25	27	79

The phenomena of light loss, turbidity, precipitation, oxidative browning and the like are easy to appear in the processes of storage, transportation and the like of general fruit wine, so that the sensory quality of the fruit wine is seriously influenced, but the fruit wine cannot be greatly changed after being stored for a long time. After the wine is opened after long-term storage, the light transmittance of the wine is still good, and the quality is stable.

In conclusion, the invention provides the medlar ice wine, the main components of which are medlar fruits and nitraria tangutorum bobr, the ice wine is brewed by collecting the medlar fruits and the nitraria tangutorum bobr jelly fruits in a delayed way, and a proper brewing process is adopted, so that the nutrient components of the medlar fruits and the nitraria tangutorum bobr are greatly reserved, and the fruit wine has unique flavor. The product has good color, smell and taste, and adjustable color under certain conditions, and the color of the finished product has larger difference according to different brewing processes. According to the medlar ice wine provided by the invention, medlar, lycium ruthenicum and nitraria tangutorum fruit are mixed according to a certain proportion and squeezed to obtain juice, so that the nutritional ingredients in the medlar ice wine can be complemented, and the medlar ice wine also has the effects of improving immunity, reducing blood sugar, preventing hypertension and hyperlipidemia and resisting fatigue.

Claims

1. The wolfberry ice wine is characterized by comprising the following components: red wolfberry fruit, black wolfberry fruit and nitraria fruit.

2. The method for making the ice wine of Chinese wolfberry as claimed in claim 1, characterized by comprising the following steps:

(1) harvesting red wolfberry fruit, black wolfberry fruit and nitraria fruit at below-12 deg.C in a delayed manner;

(3) blowing cold air at low temperature to remove surface water of the frozen fruits obtained by the step 2, crushing the frozen fruits, and squeezing the frozen fruits by using a plate-and-frame filter press to obtain a squeezed liquid;

(4) adding sulfur dioxide solution, yeast and pectinase into the frozen fruit pressing liquid obtained in the step 3 for fermentation, wherein the fermentation temperature is 14-23 ℃, and the fermentation time is 16-30 days;

(5) storing the fermentation liquor obtained in the step 4 at a low temperature of 1-3 ℃ for a period of time, and then filtering for the first time;

(6) clarifying the fermentation liquor obtained in the step 5;

3. The method according to claim 2, wherein a color modifier is added to the icewine, wherein the color modifier comprises black wolfberry powder, and the black wolfberry powder is contained in a solid-liquid separation bottle cap.

4. The method for making the medlar ice wine as claimed in claim 2, wherein the carrot squeezed liquid concentrated solution is added into the frozen fruit squeezed liquid in the step (4), and the mass of the carrot squeezed liquid concentrated solution is about 1-2% of that of the frozen fruit squeezed liquid.

5. A preparation method of medlar ice wine is characterized by comprising the following steps:

(1) harvesting red wolfberry fruit, black wolfberry fruit and nitraria tangutorum bobr in an environment below 12 ℃ below zero in a delayed manner;

(2) carrying out dust removal and cleaning operations on the red wolfberry fruits and the nitraria tangutorum fruits picked in the step 1;

(3) blowing cold air at low temperature to remove surface moisture of the frozen fruits obtained by the step 2, crushing the frozen fruits, and squeezing the frozen fruits by using a plate-and-frame filter press to obtain squeezed liquid;

(4) adding SO into the squeezed liquid of the frozen fruit obtained in the step 3₂Adding yeast and pectinase into the solution for fermentation, controlling the fermentation temperature to be 14-23 ℃, controlling the fermentation time to be 16-30 days, detecting the temperature, and if the temperature is too high, cooling the fermentation liquor;

(6) clarifying the fermentation liquor obtained in the step 5;

(8) introducing the fermentation liquor obtained in the step 7 into a lycium ruthenicum leaching device and then carrying out secondary filtration; the lycium ruthenicum leaching device comprises a filtering column body, a filtering device is arranged at an outlet at the bottom of the filtering column body, the filtering device is multilayer gauze, dried lycium ruthenicum fruits are filled in the filtering column body, the filtering column body is composed of a plurality of filtering column monomers, every two adjacent filtering column monomers are spliced in pairs, the filtering column monomers are structurally composed of a cylindrical filtering column wall and a circular chassis supporting plate connected with the cylindrical filtering column wall, small holes are formed in the supporting plate and used for wine liquid to flow out, the lower end column wall of each filtering column monomer is tightly matched with the inner side of the upper end column wall of the other filtering column monomer, the dried lycium ruthenicum fruits are filled between the two adjacent supporting plates, and the mass of the dried lycium ruthenicum fruits in the lycium ruthenicum leaching device is 20;

6. A preparation method of medlar ice wine is characterized by comprising the following steps: the method comprises the following steps:

(1) harvesting red wolfberry fruit, black wolfberry fruit and nitraria tangutorum bobr at-12 deg.C to-19 deg.C in a delayed manner;

(4) adding SO into the squeezed liquid of the frozen fruit obtained in the step 3₂Adding yeast into the solution for fermentation, controlling the fermentation temperature to be 10-23 ℃, controlling the fermentation time to be 16-30 days, detecting the temperature, and if the temperature is too high, cooling the fermentation liquor;

(6) clarifying the fermentation liquor obtained in the step 5;

(8) blending the fermentation liquor obtained in the step 7 with the squeezed lycium ruthenicum fruit juice, and then carrying out secondary filtration;

7. A method for making an ice wine of Lycium barbarum as claimed in claims 2-6, wherein the conditions for terminating fermentation in step 4 are: in the later stage of fermentation, the fermentation is stopped when the total sugar content is 140-170 g/L and the alcoholic strength is 9-12%, and the method is adopted and comprises the steps of firstly adjusting the temperature of the fermentation juice to 3-6 ℃, and adding 50ppm of SO₂The fermentation was terminated.

8. The method for making ice wine of Chinese wolfberry fruit as claimed in claims 2-6, wherein the secondary filtration comprises filtration with diatomite filter, then filtration with plate and frame filter, and finally aseptic filtration with aseptic plate or membrane.

9. The method for making the ice wine of Chinese wolfberry as claimed in claims 2-6, wherein the total sugar content in the squeezed liquid obtained in step 3 is controlled at 320 g/L290, the total acid content is controlled at 3-9g/L, if the acidity is too high, the acid reduction treatment is performed, the acid reduction scheme is to add Lactobacillus bulgaricus and Streptococcus thermophilus, and the clarifying agent is bentonite suspension in step 6.

10. The ice wolfberry wine prepared by the preparation method of ice wolfberry wine according to any one of claims 2-6, wherein the ice wolfberry wine can be used for preventing hyperglycemia and hyperlipidemia and preventing and treating atherosclerosis.