CN112358935A - Preparation method of trichosanthes kirilowii maxim wine - Google Patents
Preparation method of trichosanthes kirilowii maxim wine Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
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- 239000000706 filtrate Substances 0.000 claims abstract description 4
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- 238000003860 storage Methods 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 239000011265 semifinished product Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
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- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 6
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 6
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 6
- 235000019990 fruit wine Nutrition 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 239000008395 clarifying agent Substances 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000012286 potassium permanganate Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
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- 238000005406 washing Methods 0.000 claims description 3
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- 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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- Chemical & Material Sciences (AREA)
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- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of a trichosanthes kirilowii maxim wine, which comprises the following steps of (1) selecting trichosanthes kirilowii maxim, cleaning, sterilizing, removing seeds and crushing; (2) preparing a fermentation liquid: uniformly stirring 40 parts by weight of the trichosanthes kirilowii crushed in the step (1), 20 parts by weight of water and 20 parts by weight of white granulated sugar to obtain fermentation liquor; (3) adding auxiliary materials: weighing active dry yeast solution which accounts for 0.23-0.25% of the mass of the trichosanthes kirilowii maxim, adding the active dry yeast solution into the fermentation liquor, and uniformly stirring; (4) and (3) fermentation: fermenting for 7-10 days at the fermentation temperature of 25-30 ℃, separating to remove fruit residues, and fermenting the obtained filtrate for 25-30 days at the fermentation temperature of 20-25 ℃ to obtain the trichosanthes kirilowii stoste; (5) aging: placing the raw snake gourd liquor obtained in the step (4) into a wine storage tank, and ageing for 10-30 days to obtain a semi-finished snake gourd liquor; (6) clarifying and filtering. The preparation method of the trichosanthes kirilowii wine reserves the nutritional ingredients of the trichosanthes kirilowii through the reasonably designed processing technology, and meanwhile, the trichosanthes kirilowii wine is clear and transparent and has unique fragrance.
Description
Technical Field
The invention relates to the technical field of production and processing of trichosanthes kirilowii, in particular to the technical field of wine brewing, and more particularly relates to a preparation method of trichosanthes kirilowii wine.
Background
The snakegourd, also called trichosanthes kirilowii Maxim, is called Chinese wax gourd because it is yellow after ripening and the inside is thin pulp. The trichosanthes kirilowii is a perennial herb climbing plant of angiosperms, dicotyledons, cucurbitaceae and trichosanthes, and can be planted in eastern China, Yangtze river basin, yellow river basin and other places. The trichosanthes kirilowii has the effects of invigorating stomach, moistening lung, reducing phlegm, resolving masses and lubricating intestines, is mainly used for treating phlegm-heat cough, lung phlegm hemoptysis, chest distress, diarrhea and constipation, and the like, and the modern medical research shows that the trichosanthes kirilowii seed contains 16.8 percent of unsaturated fatty acid, 5.46 percent of protein, 17 amino acids, three-patch saponin, a plurality of vitamins and trace elements such as calcium, iron, zinc, selenium and the like, so the trichosanthes kirilowii is popular on the daily dining table of people.
The trichosanthes kirilowii can be used as a medicine for the whole body, the root of the trichosanthes kirilowii is also called trichosanthes root, has the effects of clearing heat, promoting fluid, reducing swelling and expelling pus, and is mainly used for treating fever polydipsia, lung heat dry cough, internal heat diabetes, pyocutaneous disease and pyogenic infections. The fruit, named as snakegourd fruit, has the efficacies of moistening lung, dissolving phlegm, dissipating binds and lubricating intestines, and is mainly used for treating phlegm-heat cough, chest impediment, chest stagnation, lung flaccidity, hemoptysis, diabetes, constipation, early carbuncle and swelling and other symptoms. In addition, the snakegourd seeds are rich in nutrition, wherein the contents of protein, fat, cellulose, trace elements, alkaloid, flavonoid, infantile malnutrition and organic matters are rich, and the snakegourd seeds are natural green health-care products and are beneficial to health after being eaten for a long time, so the snakegourd seeds become popular foods. According to the records of traditional Chinese medicine documents such as compendium of materia Medica, Chinese medicine dictionary, Chinese medicine university and the like: the skin, seeds and roots can be used as the medicine, and have the effects of moistening lung, reducing phlegm, reducing pathogenic fire, relieving cough, relieving chest stuffiness, resolving masses, reducing swelling, removing toxicity, moistening intestines and relaxing bowels.
With the development of modern medicine, food, health care and cosmetic industries, the health care food which is pure natural, has no toxic or side effect and has multiple functions and is developed and produced by the trichosanthes kirilowii resource has important development value and wide market prospect. The liquor is sold mainly in the market, but the main element of the liquor is ethanol, the higher the ethanol content is, the greater the damage to human bodies is, the deficiency that the liquor is damaged by dryness and heat is caused, and liquor products containing the components of the trichosanthes kirilowii are rarely seen in the market. At present, the nutrition and health care functions of the trichosanthes kirilowii are not fully utilized, and the problem that fruit wine developed at home at present is difficult to clarify is solved. The invention aims to solve the problems of improving the clarity of the wine body and the taste of the wine body and developing a natural and good-taste trichosanthes kirilowii wine.
Disclosure of Invention
The preparation method of the trichosanthes kirilowii maxim wine provided by the invention has the advantages of good taste, high clarity and high nutrition content.
The preparation method of the trichosanthes kirilowii maxim wine is characterized by comprising the following steps:
(1) selecting trichosanthes kirilowii, cleaning, sterilizing, removing seeds and crushing;
(2) preparing a fermentation liquid: uniformly stirring 40 parts by weight of the trichosanthes kirilowii crushed in the step (1), 20 parts by weight of water and 20 parts by weight of white granulated sugar to obtain fermentation liquor;
(3) adding auxiliary materials: weighing active dry yeast solution which accounts for 0.23-0.25% of the mass of the trichosanthes kirilowii maxim, adding the active dry yeast solution into the fermentation solution, and uniformly stirring;
(4) and (3) fermentation: fermenting for 7-10 days at the fermentation temperature of 25-30 ℃, separating to remove fruit residues, and fermenting the obtained filtrate for 25-30 days at the fermentation temperature of 20-25 ℃ to obtain the trichosanthes kirilowii stoste;
(5) aging: placing the raw snake gourd liquor obtained in the step (4) into a wine storage tank, and ageing for 10-30 days to obtain a semi-finished snake gourd liquor;
(6) clarification and filtration: clarifying the semi-finished product trichosanthes kirilowii wine obtained in the step (5), wherein the clarifying operation specifically comprises the following steps: weighing a clarifying agent according to 0.01% of the weight of the semi-finished product trichosanthes kirilowii maxim liquor, adding the semi-finished product trichosanthes kirilowii maxim liquor, and standing for 8-10 days; and filtering, canning and sealing to obtain the finished product of the trichosanthes kirilowii maxim wine.
As a preferred scheme, the cleaning and sterilizing step in the step (1) is specifically as follows: washing the trichosanthes kirilowii with clear water, and then sterilizing and disinfecting the trichosanthes kirilowii with 4% -5% potassium permanganate solution.
In the above method for preparing a trichosanthes kirilowii wine, as a preferred embodiment, the preparation method of the active dry yeast solution in the step (3) is: mixing active dry yeast with distilled water at the temperature of 25-28 ℃ according to the weight ratio of 1 g: and (3) uniformly mixing the components in a ratio of 20-25 mL.
As a preferable scheme, the auxiliary materials in the step (3) may further include potassium metabisulfite: adding 0.02% potassium metabisulfite solution with the volume of 0.01-0.03% of the volume of the fermentation broth, uniformly stirring, and standing for 4-6 h.
In the above preparation method of the trichosanthes kirilowii maxim wine, as a preferred scheme, in the step (4), when the sugar degree of the fermentation liquid is less than 1%, the alcohol degree reaches 7%, and the acidity is 0.6-0.7%, the fermentation can be stopped.
As a preferable scheme, in the step (6), the finished product trichosanthes kirilowii wine can be canned and sealed and then can be sterilized, and the sterilization conditions are as follows: the sterilization temperature is 70-75 ℃, and the sterilization time is 40-45 min.
As a preferable scheme, the filtering operation in the step (6) is specifically as follows: and filtering the semi-finished product of the trichosanthes kirilowii maxim wine liquid by a diatomite filter, and then filtering by a fruit alcohol dense filter.
The invention has the beneficial effects that: the preparation method of the trichosanthes kirilowii maxim wine reserves the nutritional ingredients of the trichosanthes kirilowii maxim through the reasonably designed processing technology, and has the effects of moistening lung for removing phlegm, reducing pathogenic fire for relieving cough, widening chest for dispersing mass, eliminating swelling and removing toxicity, and relaxing bowel. The processed trichosanthes kirilowii wine is clear and transparent, unique in flavor and rich in nutrition by carefully selecting the designed material water components and the preparation method. The trichosanthes kirilowii wine prepared by the preparation method of the trichosanthes kirilowii wine is clear and transparent, unique in fragrance and rich in nutrition.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the present application will be clearly and completely described below with reference to the embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments.
It must be noted that, as used in this specification and the appended claims, the singular forms "a," "an," and "the" include both one and more than one (i.e., two, including two) unless the context clearly dictates otherwise.
Unless otherwise indicated, the numerical ranges in this disclosure are approximate and thus may include values outside of the stated ranges. The numerical ranges may be stated herein as from "about" one particular value, and/or to "about" another particular value.
When such a range is expressed, another aspect includes from the one particular value and/or to the other particular value. Similarly, when values are expressed as approximations, by use of the antecedent "about," it will be understood that the particular value forms another aspect. It will be further understood that the endpoints of each of the numerical ranges are significant both in relation to the other endpoint, and independently of the other endpoint.
Reference in the specification and concluding claims to parts by weight of a particular element or component in a composition or article refers to the weight relationship between that element or component and any other elements or components in the composition or article, expressed as parts by weight.
Unless specifically indicated to the contrary, or implied by the context or customary practice in the art, all parts and percentages referred to herein are by weight and the weight percentages of a component are based on the total weight of the composition or product in which the component is included.
References to "comprising," "including," "having," and similar terms in this specification are not intended to exclude the presence of any optional components, steps or procedures, whether or not any optional components, steps or procedures are specifically disclosed. In order to avoid any doubt, unless stated to the contrary, all methods claimed through use of the term "comprising" may include one or more additional steps, apparatus parts or components, and/or materials. In contrast, the term "consisting of … …" excludes any component, step, or procedure not specifically recited or recited. Unless otherwise specified, the term "or" refers to the listed members individually as well as in any combination.
Furthermore, the contents of any referenced patent or non-patent document in this application are incorporated by reference in their entirety, especially with respect to definitions disclosed in the art (where not inconsistent with any definitions specifically provided herein) and general knowledge.
In the present invention, parts are parts by weight unless otherwise indicated, temperatures are indicated in ° c or at ambient temperature, and pressures are at or near atmospheric. There are many variations and combinations of reaction conditions (e.g., component concentrations, desired solvents, solvent mixtures, temperatures, pressures, and other reaction ranges) and conditions that can be used to optimize the purity and yield of the product obtained by the process. Only reasonable routine experimentation will be required to optimize such process conditions.
This embodiment is written in a progressive manner.
The embodiment of the invention provides a preparation method of trichosanthes kirilowii maxim wine, which comprises the following steps:
(1) selecting trichosanthes kirilowii, cleaning, sterilizing, removing seeds and crushing;
(2) preparing a fermentation liquid: uniformly stirring 40 parts by weight of the trichosanthes kirilowii crushed in the step (1), 20 parts by weight of water and 20 parts by weight of white granulated sugar to obtain fermentation liquor;
(3) adding auxiliary materials: weighing active dry yeast solution which accounts for 0.23-0.25% of the mass of the trichosanthes kirilowii maxim, adding the active dry yeast solution into the fermentation solution, and uniformly stirring;
(4) and (3) fermentation: fermenting for 7-10 days at the fermentation temperature of 25-30 ℃, separating to remove fruit residues, and fermenting the obtained filtrate for 25-30 days at the fermentation temperature of 20-25 ℃ to obtain the trichosanthes kirilowii stoste;
(5) aging: placing the raw snake gourd liquor obtained in the step (4) into a wine storage tank, and ageing for 10-30 days to obtain a semi-finished snake gourd liquor;
(6) clarification and filtration: clarifying the semi-finished product trichosanthes kirilowii wine obtained in the step (5), wherein the clarifying operation specifically comprises the following steps: weighing a clarifying agent according to 0.01% of the weight of the semi-finished product trichosanthes kirilowii maxim liquor, adding the semi-finished product trichosanthes kirilowii maxim liquor, and standing for 8-10 days; and filtering, canning and sealing to obtain the finished product of the trichosanthes kirilowii maxim wine.
With the development of modern medicine, food, health care and cosmetic industries, the health care food which is pure natural, has no toxic or side effect and has multiple functions and is developed and produced by the trichosanthes kirilowii resource has important development value and wide market prospect. The liquor is sold mainly in the market, but the main element of the liquor is ethanol, the higher the ethanol content is, the greater the damage to human bodies is, the deficiency that the liquor is damaged by dryness and heat is caused, and liquor products containing the components of the trichosanthes kirilowii are rarely seen in the market. At present, the nutrition and health care functions of the trichosanthes kirilowii are not fully utilized, and the problem that fruit wine developed at home at present is difficult to clarify is solved. The preparation method of the trichosanthes kirilowii maxim wine reserves the nutritional ingredients of the trichosanthes kirilowii maxim through a reasonably designed processing technology. The processed trichosanthes kirilowii wine is clear and transparent, unique in flavor and rich in nutrition by carefully selecting the designed material water components and the preparation method. The trichosanthes kirilowii wine prepared by the preparation method of the trichosanthes kirilowii wine is clear and transparent, unique in fragrance and rich in nutrition.
As a preferred scheme, the cleaning and sterilizing step in the step (1) may specifically be: washing the trichosanthes kirilowii with clear water, and then sterilizing and disinfecting the trichosanthes kirilowii with 4-5% potassium permanganate solution.
According to the preparation method of the trichosanthes kirilowii wine provided by the embodiment of the invention, as a preferable scheme, the preparation method of the active dry yeast solution in the step (3) comprises the following steps: mixing active dry yeast with distilled water at the temperature of 25-28 ℃ according to the weight ratio of 1 g: and (3) uniformly mixing the components in a ratio of 20-25 mL. The active dry yeast is a dry yeast product which is prepared by squeezing, drying and dehydrating specially cultured fresh yeast and still keeps strong fermentation capacity.
As a preferred scheme, the auxiliary materials in the step (3) may further include potassium metabisulfite: adding 0.02% potassium metabisulfite solution with the volume of 0.01-0.03% of the volume of the fermentation broth, uniformly stirring, and standing for 4-6 h.
According to the preparation method of the trichosanthes kirilowii wine provided by the embodiment of the invention, as a preferable scheme, in the step (4), when the sugar degree of the fermentation liquor is less than 1%, the alcohol degree reaches 7%, and the acidity is 0.6-0.7%, the fermentation can be stopped.
As a preferred scheme, in the step (6), the finished product of the trichosanthes kirilowii wine can be canned and sealed and then can be sterilized, and the sterilization conditions are as follows: the sterilization temperature is 70-75 ℃, and the sterilization time is 40-45 min.
According to the preparation method of the trichosanthes kirilowii wine provided by the embodiment of the invention, as a preferable scheme, the filtering operation in the step (6) is specifically as follows: and filtering the semi-finished product trichosanthes kirilowii maxim wine liquid by a diatomite filter, and then filtering by a fruit wine precision filter.
The preparation method of the trichosanthes kirilowii maxim wine provided by the invention is described in detail above. The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (7)
1. The preparation method of the trichosanthes kirilowii maxim wine is characterized by comprising the following steps:
(1) selecting trichosanthes kirilowii, cleaning, sterilizing, removing seeds and crushing;
(2) preparing a fermentation liquid: uniformly stirring 40 parts by weight of the trichosanthes kirilowii crushed in the step (1), 20 parts by weight of water and 20 parts by weight of white granulated sugar to obtain fermentation liquor;
(3) adding auxiliary materials: weighing active dry yeast solution which accounts for 0.23-0.25% of the mass of the trichosanthes kirilowii maxim, adding the active dry yeast solution into the fermentation liquor, and uniformly stirring;
(4) and (3) fermentation: fermenting for 7-10 days at the fermentation temperature of 25-30 ℃, separating to remove fruit residues, and fermenting the obtained filtrate for 25-30 days at the fermentation temperature of 20-25 ℃ to obtain the trichosanthes kirilowii stoste;
(5) aging: placing the raw snake gourd liquor obtained in the step (4) into a wine storage tank, and ageing for 10-30 days to obtain a semi-finished snake gourd liquor;
(6) clarification and filtration: clarifying the semi-finished product trichosanthes kirilowii wine obtained in the step (5), wherein the clarifying operation specifically comprises the following steps: weighing a clarifying agent according to 0.01% of the weight of the semi-finished product trichosanthes kirilowii maxim liquor, adding the semi-finished product trichosanthes kirilowii maxim liquor, and standing for 8-10 days; and filtering, canning and sealing to obtain the finished product of the trichosanthes kirilowii maxim wine.
2. The preparation method of the trichosanthes kirilowii wine according to claim 1, wherein the cleaning and sterilizing step in the step (1) is specifically as follows: washing the trichosanthes kirilowii with clear water, and then sterilizing and disinfecting the trichosanthes kirilowii with 4-5% potassium permanganate solution.
3. The preparation method of the trichosanthes kirilowii wine according to claim 1, wherein the preparation method of the active dry yeast solution in the step (3) comprises the following steps: mixing active dry yeast with distilled water at the temperature of 25-28 ℃ according to the weight ratio of 1 g: and (3) uniformly mixing the components in a ratio of 20-25 mL.
4. The method for preparing the trichosanthes kirilowii wine according to the claim 1, wherein the auxiliary materials in the step (3) can further comprise potassium metabisulfite: adding 0.02% potassium metabisulfite solution with the volume of 0.01-0.03% of the volume of the fermentation broth, uniformly stirring, and standing for 4-6 h.
5. The preparation method of the trichosanthes kirilowii maxim wine according to claim 1, wherein in the step (4), fermentation is stopped when the sugar degree of the fermentation liquor is less than 1%, the alcohol degree reaches 7%, and the acidity is 0.6-0.7%.
6. The preparation method of the trichosanthes kirilowii wine according to claim 1, wherein in the step (6), the finished product of the trichosanthes kirilowii wine can be canned and sealed and then can comprise a sterilization step, and the sterilization step specifically comprises the following conditions: the sterilization temperature is 70-75 ℃, and the sterilization time is 40-45 min.
7. The preparation method of the trichosanthes kirilowii wine according to claim 1, wherein the filtering operation in the step (6) is specifically as follows: and filtering the semi-finished product trichosanthes kirilowii maxim wine liquid by a diatomite filter, and then filtering by a fruit wine precision filter.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115161145A (en) * | 2022-06-24 | 2022-10-11 | 陶文启 | Formula and brewing process of natural healthy pollution-free snakegourd fruit wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107629916A (en) * | 2017-11-02 | 2018-01-26 | 蚌埠清菲农业科技有限公司 | A kind of brewing production process of Snakegourd Fruit fermented wine |
| CN109852520A (en) * | 2019-03-25 | 2019-06-07 | 潜山市天宝农业开发有限公司 | A kind of appetizing qi-regulating tranquilizing the mind Snakegourd Fruit wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107629916A (en) * | 2017-11-02 | 2018-01-26 | 蚌埠清菲农业科技有限公司 | A kind of brewing production process of Snakegourd Fruit fermented wine |
| CN109852520A (en) * | 2019-03-25 | 2019-06-07 | 潜山市天宝农业开发有限公司 | A kind of appetizing qi-regulating tranquilizing the mind Snakegourd Fruit wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115161145A (en) * | 2022-06-24 | 2022-10-11 | 陶文启 | Formula and brewing process of natural healthy pollution-free snakegourd fruit wine |
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