CN111647475A - Health wine and preparation method thereof - Google Patents
Health wine and preparation method thereof Download PDFInfo
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- CN111647475A CN111647475A CN202010481829.3A CN202010481829A CN111647475A CN 111647475 A CN111647475 A CN 111647475A CN 202010481829 A CN202010481829 A CN 202010481829A CN 111647475 A CN111647475 A CN 111647475A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 67
- 230000036541 health Effects 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000268590 Euryale ferox Species 0.000 claims abstract description 73
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 72
- 210000000582 semen Anatomy 0.000 claims abstract description 23
- 240000007994 Rhodomyrtus tomentosa Species 0.000 claims abstract description 20
- 235000007234 Rhodomyrtus tomentosa Nutrition 0.000 claims abstract description 20
- 238000002791 soaking Methods 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000019990 fruit wine Nutrition 0.000 abstract description 4
- 230000001476 alcoholic effect Effects 0.000 abstract description 3
- 230000008859 change Effects 0.000 description 16
- 210000003734 kidney Anatomy 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000004821 distillation Methods 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 208000006820 Arthralgia Diseases 0.000 description 3
- 206010041497 Spermatorrhoea Diseases 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 208000008035 Back Pain Diseases 0.000 description 2
- 208000008930 Low Back Pain Diseases 0.000 description 2
- 206010059013 Nocturnal emission Diseases 0.000 description 2
- 206010046543 Urinary incontinence Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000096857 Dioscorea batatas Species 0.000 description 1
- 235000007007 Dolichos lablab Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010018367 Glomerulonephritis chronic Diseases 0.000 description 1
- 206010021118 Hypotonia Diseases 0.000 description 1
- 241000885743 Melastoma dodecandrum Species 0.000 description 1
- 241000209477 Nymphaeaceae Species 0.000 description 1
- 206010033425 Pain in extremity Diseases 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 208000017561 flaccidity Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- 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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a health wine and a preparation method thereof, wherein the preparation method of the health wine comprises the following steps: (1) soaking semen euryales in water, and steaming; (2) adding distiller's yeast into steamed semen euryales, and fermenting to obtain semen euryales wine; (3) and soaking the rhodomyrtus tomentosa by using the gordon euryale seed wine to obtain the gordon euryale seed and rhodomyrtus tomentosa health-care wine. According to the invention, after the gorgon fruit is fermented, the gorgon fruit wine is used for soaking the rhodomyrtus tomentosa or the gorgon fruit and the rhodomyrtus tomentosa are fermented together to prepare the wine, so that the alcoholic strength of the health wine can be reduced, the taste and flavor of the gorgon fruit are kept, and the wine is coordinated with the flavor of the rhodomyrtus tomentosa to form strong wine fragrance.
Description
Technical Field
The invention belongs to the technical field of health care products, and particularly relates to health care wine and a preparation method thereof.
Background
The semen euryales is mature kernel of semen euryales of Nymphaeaceae, has sweet and astringent taste, mild property and no toxicity, and enters spleen and kidney meridians. Has effects in invigorating spleen, eliminating dampness, invigorating kidney, stopping nocturnal emission, improving hearing and improving eyesight. It is used for treating damp arthralgia, lumbago, skelalgia, leg pain, diarrhea, abdominal pain, urinary incontinence, spermatorrhea, and leukorrhagia. It is often combined with herbs to tonify spleen and treat gastrointestinal disorders such as shan Yao, Fu Ling, Bai Zhu, ren Shen, Lian Zi ren, Yi ren and Dolichos lablab seed; it can be used in combination with Eucommiae cortex and radix Dipsaci for treating lumbago and gonalgia, and flaccidity and arthralgia of lower limbs; it is combined with fructus Rosae Laevigatae to treat spermatorrhea, whitish and turbid urine, leukorrhagia, and urinary incontinence; it can be used in combination with Poria and semen Nelumbinis for treating kidney essence deficiency, spermatorrhea, and enuresis. Modern pharmacological research finds that the gordon euryale seed can obviously eliminate urine protein caused by chronic glomerulonephritis.
Generally, the gordon euryale seeds and other herbal medicines are required to be decocted into decoction or prepared into pills for extracting the medicinal ingredients of the gordon euryale seeds, the preparation process is complex, the daily taking is inconvenient, and the product contains heavy medicines and is poor in taking experience. In order to improve the convenience of taking and improve the taste of the gordon euryale seeds, the gordon euryale seeds can be brewed into wine. The traditional method for brewing the gordon euryale seed wine is to add distiller's yeast into gordon euryale seeds for fermentation, and the obtained gordon euryale seed wine is high in alcohol degree and not suitable for most consumers to drink. If the alcohol content is reduced by adopting the traditional blending method, the flavor and the taste of the gordon euryale seed wine are affected.
Disclosure of Invention
The invention aims to at least solve one of the problems in the prior art, and provides the health wine and the preparation method thereof, wherein the health wine has lower alcoholic strength, and simultaneously keeps the unique flavor and taste of the gorgon fruit wine.
The technical scheme adopted by the invention is as follows:
a preparation method of health wine comprises the following steps:
(1) soaking semen euryales in water, and steaming;
(2) adding distiller's yeast into steamed semen euryales, and fermenting to obtain semen euryales wine;
(3) and soaking the rhodomyrtus tomentosa by using the gordon euryale seed wine to obtain the gordon euryale seed and rhodomyrtus tomentosa health-care wine.
In the step (1), the weight ratio of the gordon euryale seeds to the water is 1: (0.65-0.75).
In the step (1), the soaking time is 7-10 h, preferably 8 h.
In the step (1), the cooking time is 80-100 min.
In the step (2), the mass of the distiller's yeast is 0.1-1%, preferably 0.5% of the mass of the gorgon fruit.
In the step (2), the temperature of the added distiller's yeast is 30-35 ℃, and preferably 35 ℃.
In the step (2), the fermentation temperature is 25-35 ℃.
In the step (2), the fermentation time is 5-30 days.
The method also comprises the following steps before the step (3): and (3) purifying the gordon euryale seed wine, wherein the purification method can adopt distillation.
In the step (3), the mass ratio of the rhodomyrtus tomentosa to the gordon euryale seed wine is (2-4): (5-10).
In the step (3), the soaking time is not less than 30 days.
A preparation method of health wine comprises the following steps:
(1) soaking semen euryales in water, and steaming;
(2) adding distiller's yeast into steamed semen euryales, adding fructus Rhodomyrti pulp, fermenting and purifying to obtain semen euryales and fructus Rhodomyrti health wine.
In the step (2), the mass ratio of the rhodomyrtus tomentosa to the gordon euryale is (3-4): (5-6).
A health wine is prepared by the above preparation method.
According to the invention, after the gorgon fruit is fermented, the gorgon fruit wine is used for soaking the rhodomyrtus tomentosa or the gorgon fruit and the rhodomyrtus tomentosa are fermented together to prepare the wine, so that the alcoholic strength of the health wine can be reduced, the taste and flavor of the gorgon fruit are kept, and the wine is coordinated with the flavor of the rhodomyrtus tomentosa to form strong wine fragrance.
Detailed Description
The technical scheme of the invention is further illustrated by the following specific examples.
Example 1
The invention provides a health wine, and the preparation method comprises the following steps:
(1) crushing gordon euryale seeds, adding water to soak for 8 hours, wherein the weight ratio of the gordon euryale seeds to the water is 1: 0.65, then steaming and boiling the mixture in a steamer for 80min until the gordon euryale seeds are steamed and taken out of the steamer.
(2) Spreading the steamed semen euryales, cooling to about 35 deg.C, adding distiller's yeast 0.5% of semen euryales, stirring, and fermenting at about 35 deg.C for 15 days. And obtaining the coarse gordon euryale seed wine after the fermentation is finished. And pouring the crude gordon euryale seed wine into small-sized steam brewing equipment for distillation to obtain the high-purity gordon euryale seed wine.
(3) Cleaning 3 parts of rhodomyrtus tomentosa, drying in the sun, adding 7 parts of gordon euryale seed wine, and soaking for 30 days to obtain the gordon euryale seed healthcare wine.
Example 2
The invention provides a health wine, and the preparation method comprises the following steps:
(1) crushing 6 parts of gordon euryale seeds, adding water to soak for 8 hours, wherein the weight ratio of the gordon euryale seeds to the water is 1: 0.75, steaming and boiling in a steamer for 100min until the gordon euryale is completely steamed, and taking out the gordon euryale.
(2) Spreading the steamed semen euryales, and adding distiller's yeast accounting for 0.5% of the weight of the semen euryales when the temperature is reduced to about 35 ℃. Cleaning 4 parts of fresh rhodomyrtus tomentosa fruits, airing, stirring into fruit pulp, adding the fruit pulp into the gorgon euryale seeds mixed with the yeast, uniformly stirring, and fermenting for 30 days at about 35 ℃. After the fermentation is finished, pouring the mixture into small-sized steam brewing equipment for distillation to obtain the gordon euryale seed and rhodomyrtus tomentosa health care wine.
Evaluation of Performance
The properties of the health wine prepared above were examined, and the gorgon fruit wine obtained after distillation in the step (2) before the addition of the melastoma dodecandrum in example 1 was used as a control group, and the results were as follows:
content of (A) active ingredient
| Alcohol content (v/v) | Total acid content g/L | Total ester content g/L | |
| Example 1 | 38％ | 1.39 | 0.36 |
| Example 2 | 40％ | 1.63 | 0.38 |
| Control group | 43％ | 1.46 | 0.47 |
According to the detection result, compared with the gordon euryale seed wine obtained by fermenting only gordon euryale seeds, the health care wine disclosed by the invention has the advantages that the alcohol content is lower, meanwhile, the total acid and the total ester are proper, and the health care wine has pleasant fragrance and comfortable mouthfeel.
(II) stability
| Time of day | 10 days | 20 days | 30 days | 40 days | 60 days |
| Example 1 | Without change | Without change | Without change | Without change | Without change |
| Example 2 | Without change | Without change | Without change | Without change | Without change |
| Control group | Without change | Without change | Without change | Without change | Without change |
The observation shows that the health-care wine does not change and precipitate after being stored for a long time at room temperature, and has good stability, which indicates that the stability of the health-care wine is not influenced by the addition of the rhodomyrtus tomentosa.
(III) sensory evaluation
The results were obtained by scoring each of 50 experts according to the following criteria, from three aspects of flavor, mouthfeel and texture, and averaging the results as follows:
the standard is as follows: (1) flavor: the wine has mellow fragrance, rich wine fragrance, harmonious flavors and more harmonious wine fragrance which is divided into 10 parts;
(2) the mouthfeel is as follows: the taste is sweet, slightly has refreshing bitter taste, and the aftertaste is pleasant and is divided into 10 parts;
(3) organization state: clear and transparent, has golden luster, is uniform and consistent, has no suspended matters and precipitates, and is full of 10 minutes.
The grading shows that the health wine brewed by the gordon euryale seeds and the rhodomyrtus tomentosa has excellent flavor, mouthfeel and tissue state, and the total grading is greatly improved compared with the grading of the health wine brewed by the gordon euryale seeds.
In addition, the health-care wine can fully leach out the active ingredients of the gordon euryale seed and the rhodomyrtus tomentosa, fully reserve the effects of the gordon euryale seed in tonifying spleen, eliminating dampness, tonifying kidney and controlling nocturnal emission, and simultaneously utilize the rhodomyrtus tomentosa to assist in assisting in strengthening the kidney.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. The preparation method of the health wine is characterized by comprising the following steps: the method comprises the following steps:
(1) soaking semen euryales in water, and steaming;
(2) adding distiller's yeast into steamed semen euryales, and fermenting to obtain semen euryales wine;
(3) soaking herba Rhodomyrti with semen euryales wine to obtain the health wine.
2. The method for preparing the health care wine according to claim 1, which is characterized in that: in the step (2), the mass of the distiller's yeast is 0.1-1% of the mass of the gordon euryale seed.
3. The method for preparing the health care wine according to claim 1, which is characterized in that: in the step (2), the temperature of adding the distiller's yeast is 30-35 ℃.
4. The method for preparing the health care wine according to claim 1, which is characterized in that: in the step (2), the fermentation temperature is 25-35 ℃.
5. The method for preparing the health care wine according to claim 1, which is characterized in that: in the step (2), the fermentation time is 5-30 days.
6. The method for preparing the health care wine according to claim 1, which is characterized in that: the method also comprises the following steps before the step (3): purifying the gordon euryale seed wine.
7. The method for preparing the health care wine according to claim 1, which is characterized in that: in the step (3), the mass ratio of the rhodomyrtus tomentosa to the gordon euryale seed wine is (2-4): (5-10).
8. The method for preparing the health care wine according to claim 1, which is characterized in that: in the step (3), the soaking time is not less than 30 days.
9. The preparation method of the health wine is characterized by comprising the following steps: the method comprises the following steps:
(1) soaking semen euryales in water, and steaming;
(2) adding distiller's yeast into steamed semen euryales, adding fructus Rhodomyrti, fermenting, and purifying to obtain semen euryales fructus Rhodomyrti health wine.
10. A health wine prepared by the preparation method of any one of claims 1 to 8 or 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010481829.3A CN111647475A (en) | 2020-05-28 | 2020-05-28 | Health wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010481829.3A CN111647475A (en) | 2020-05-28 | 2020-05-28 | Health wine and preparation method thereof |
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| CN111647475A true CN111647475A (en) | 2020-09-11 |
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| CN202010481829.3A Pending CN111647475A (en) | 2020-05-28 | 2020-05-28 | Health wine and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002099030A1 (en) * | 2001-06-05 | 2002-12-12 | Buxian Wang | Myrtaceae wine and process thereof |
| CN103540472A (en) * | 2013-10-30 | 2014-01-29 | 覃楚越 | Preparation method of myrtle fruit wine |
| CN105567505A (en) * | 2016-03-14 | 2016-05-11 | 江西明湖农业发展有限公司 | Gorgon fruit wine and preparation method thereof |
| CN110396463A (en) * | 2019-07-05 | 2019-11-01 | 闽南师范大学 | A kind of hill gooseberry's soak type fruit wine preparation process and optimization method |
-
2020
- 2020-05-28 CN CN202010481829.3A patent/CN111647475A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002099030A1 (en) * | 2001-06-05 | 2002-12-12 | Buxian Wang | Myrtaceae wine and process thereof |
| CN103540472A (en) * | 2013-10-30 | 2014-01-29 | 覃楚越 | Preparation method of myrtle fruit wine |
| CN105567505A (en) * | 2016-03-14 | 2016-05-11 | 江西明湖农业发展有限公司 | Gorgon fruit wine and preparation method thereof |
| CN110396463A (en) * | 2019-07-05 | 2019-11-01 | 闽南师范大学 | A kind of hill gooseberry's soak type fruit wine preparation process and optimization method |
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Application publication date: 20200911 |
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