CN112430516A - Anti-gout fermented strawberry wine and preparation method thereof - Google Patents
Anti-gout fermented strawberry wine and preparation method thereof Download PDFInfo
- Publication number
- CN112430516A CN112430516A CN202011381849.XA CN202011381849A CN112430516A CN 112430516 A CN112430516 A CN 112430516A CN 202011381849 A CN202011381849 A CN 202011381849A CN 112430516 A CN112430516 A CN 112430516A
- Authority
- CN
- China
- Prior art keywords
- gout
- preparation
- aqueous solution
- wine
- wax gourd
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P19/00—Drugs for skeletal disorders
- A61P19/06—Antigout agents, e.g. antihyperuricemic or uricosuric agents
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/333—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using mixed solvents, e.g. 70% EtOH
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/53—Liquid-solid separation, e.g. centrifugation, sedimentation or crystallization
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Pharmacology & Pharmacy (AREA)
- Organic Chemistry (AREA)
- Epidemiology (AREA)
- Medical Informatics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Pain & Pain Management (AREA)
- Rheumatology (AREA)
- Physical Education & Sports Medicine (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides an anti-gout fermented strawberry wine which is prepared from the following raw materials in parts by weight: 400 portions of fresh black raspberry fruit, 1-4 portions of momordica grosvenori, 5-10 portions of hawthorn, 1-1.5 portions of cane sugar, 0.8-1.2 portions of citric acid and 0.6-1 portion of wax gourd seed. The invention also provides a preparation method of the fermented strawberry wine. The fermented strawberry wine provided by the invention has a good anti-gout effect, a good taste and a good flavor and a high nutritional value.
Description
Technical Field
The invention relates to a berry wine, in particular to an anti-gout fermented berry wine and a preparation method thereof.
Background
The black raspberry contains rich nutrient components, such as various flavonoid substances with high-efficiency antioxidant activity, wherein the content of ellagic acid with natural anticancer effect exceeds that of various foods of the blueberry. Researches prove that the black raspberry has a series of activities such as oxidation resistance, inflammation resistance, cancer resistance and the like, and researches prove that the wine brewed by the black raspberry juice and the black raspberry has good gout resistance effect through xanthine oxidase activity inhibition experiments.
However, the current black raspberry processing technology is lacked, and the black raspberry products sold in the market are almost blank, which becomes the bottleneck of the development of the black raspberry industry. The folk brewed wine has certain randomness in the brewing process, so that the efficacy of the product is unstable, and in addition, factors such as the variety and the alcoholic strength of the brewed base wine influence the dissolution of active ingredients of the black raspberry, so that the industrial production is difficult.
Disclosure of Invention
The invention aims to solve the technical problem of providing the anti-gout fermented strawberry wine which has better anti-gout effect, mouthfeel and flavor and higher nutritional value.
In order to solve the technical problems, the technical scheme of the invention is as follows:
an anti-gout fermented strawberry wine is prepared from the following raw materials in parts by weight: 400 portions of fresh black raspberry fruit, 1-4 portions of momordica grosvenori, 5-10 portions of hawthorn, 1-1.5 portions of cane sugar, 0.8-1.2 portions of citric acid and 0.6-1 portion of wax gourd seed.
The invention also provides a preparation method of the anti-gout fermented strawberry wine.
In order to solve the technical problems, the technical scheme is as follows:
a preparation method of anti-gout fermented strawberry wine comprises the following steps:
s1, soaking picked fresh black raspberry fruits in a sodium chloride aqueous solution, taking out after 5 minutes, rinsing with clear water, drying in the air, squeezing to obtain black raspberry juice and residues, crushing the residues, and uniformly mixing the crushed residues with the black raspberry juice to obtain black raspberry pulp;
s2, washing the momordica grosvenori and the hawthorn with clear water, airing, and crushing to obtain momordica grosvenori powder and hawthorn powder;
s3, freeze-drying the wax gourd seeds, crushing, sieving with a 60-mesh sieve to obtain wax gourd seed powder, adding the wax gourd seed powder into an ethanol water solution, soaking for 20 minutes, placing in an ultrasonic device, performing ultrasonic extraction at 55 ℃ for 35 minutes to obtain an extracting solution, performing vacuum recovery on the extracting solution, and freeze-drying to obtain a wax gourd seed extract;
s4, uniformly mixing the black raspberry pulp obtained in the step S1, the momordica grosvenori powder and the hawthorn powder obtained in the step S2 and the wax gourd seed extract obtained in the step S3 to obtain mixed pulp;
s5, adding the potassium metabisulfite aqueous solution and the complex enzyme into the mixed pulp obtained in the step S4, and stirring for enzymolysis for 2 hours to obtain an enzymolysis liquid;
s6, filtering the enzymatic hydrolysate obtained in the step S5 by using two layers of gauze to obtain a first filtrate, and filtering the first filtrate by using four layers of gauze to obtain a second filtrate, namely the first fruit pulp;
s7, adding sucrose into the first fruit pulp obtained in the step S6 to adjust the initial sugar degree to 18-degree Bx, and then adding citric acid to adjust the pH value to 4.0 to obtain second fruit pulp;
s8, activating the composite zymophyte, mixing the activated composite zymophyte with the fruit pulp II obtained in the step S7, and placing the mixture in a fermentation tank for closed fermentation to obtain fermentation liquor;
s9, filtering the fermentation liquor obtained in the step S8 with gauze to obtain a third filtrate, and standing and ageing the third filtrate for 30 days to obtain liquor;
s10, adding diatomite into the wine liquid obtained in the step S9, adding gelatin after clarifying for 7 days, uniformly stirring, standing for 7 days, and filtering to obtain a filtrate IV, namely raw wine;
s11, sterilizing the raw wine obtained in the step S10 for 15 minutes, and filling the raw wine into a glass bottle to obtain the gout-resistant fermented strawberry wine finished product.
Further, in step S1 of the present invention, the sodium chloride aqueous solution has a mass concentration of 0.5%, and the particle size of the residue after pulverization is 100 mesh.
Further, in step S3 of the present invention, the volume fraction of the ethanol aqueous solution is 60%, the ratio of the white gourd seed powder to the ethanol aqueous solution is 1:10g/mL, and the ultrasonic power during ultrasonic extraction is 120W.
Further, in step S5 of the present invention, the mass concentration of the aqueous solution of potassium metabisulfite is 5%, the ratio of the aqueous solution of metabisulfite to the mixed pulp is 1:5g/L, the complex enzyme is composed of pectinase and cellulase in equal weight, and the mass ratio of the complex enzyme to the mixed pulp is 3: 2000.
Further, in step S8 of the present invention, the composite fermentation tubes are composed of lactic acid bacteria and yeast, the mass ratio of the activated composite fermentation tubes to the second fruit pulp is 1:20, and the fermentation process is as follows: fermenting at 22-26 deg.C for 7-10 days, and cooling to 20-22 deg.C for 20 days.
Further, in the step S9 of the present invention, the temperature of the standing aging is 15-20 ℃.
In step S10 of the present invention, the ratio of the diatomaceous earth, the gelatin, and the wine is 6g to 3g to 20L.
Further, in step S11 of the present invention, the pressure during the sterilization treatment was 300MPa, the temperature was 20 ℃, and the glass bottle size was 300 mL.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention adopts an enzymolysis process to break the cell walls of the black raspberry, the grosvener siraitia and the hawthorn more quickly and thoroughly, thereby efficiently dissolving out the biological active substances such as flavonoid, polyphenol, ellagic acid, polysaccharide and the like and enhancing the efficacy of the product.
2. According to the invention, by adopting a lactobacillus and saccharomycete composite bacteria fermentation technology, active substances in the raw materials can be promoted to be effectively converted into small molecular substances which are easy to be absorbed by a human body, the effect of the product is improved, substances such as organic acid, lipid and the like generated by the raw materials under the action of the lactobacillus can enrich the flavor and taste of the product, and simultaneously, sour and astringent components in the black raspberry can be decomposed, so that the taste is softened.
3. The black raspberry, the hawthorn and the momordica grosvenori are rich in various components for regulating the physiological effect of a human body, and the hawthorn and the momordica grosvenori have good lipid-lowering and sugar-lowering effects and can effectively enhance the anti-gout effect of the product; meanwhile, the flavor substances in the hawthorn and the fructus momordicae can be adjusted to be equal to the sour and astringent taste of the black raspberry, so that the product presents bright red color, fragrant and attractive smell, sour, sweet and delicious wine taste, and is pure, simple and refreshing.
4. The wax gourd seeds are the seed parts of the wax gourd, and the wax gourd seeds are extracted by an ultrasonic-assisted alcohol extraction method to obtain a wax gourd seed extract which contains a plurality of active ingredients and can effectively improve the dispersibility of each component in the fermented berry wine and the stability of the product.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, and the exemplary embodiments and descriptions thereof herein are provided to explain the present invention but not to limit the present invention.
Example 1
The fermented strawberry wine for resisting gout is prepared from the following raw materials in parts by weight: 350 parts of fresh black raspberry fruit, 3 parts of momordica grosvenori, 7 parts of hawthorn, 1.2 parts of sucrose, 1 part of citric acid and 0.8 part of wax gourd seed.
The preparation method of this example includes the following steps:
s1, soaking picked fresh black raspberry fruits in a sodium chloride aqueous solution with the mass concentration of 0.5%, taking out after 5 minutes, rinsing with clear water, airing, squeezing to obtain black raspberry juice and residues, crushing the residues to 100 meshes, and uniformly mixing the residues with the black raspberry juice to obtain black raspberry pulp;
s2, washing the momordica grosvenori and the hawthorn with clear water, airing, and crushing to obtain momordica grosvenori powder and hawthorn powder;
s3, carrying out freeze drying on the wax gourd seeds, crushing, sieving with a 60-mesh sieve to obtain wax gourd seed powder, adding the wax gourd seed powder into an ethanol aqueous solution with the volume fraction of 60%, wherein the proportion of the wax gourd seed powder to the ethanol aqueous solution is 1:10g/mL, soaking for 20 minutes, placing in an ultrasonic device, carrying out ultrasonic extraction for 35 minutes at the temperature of 55 ℃ and under the condition of 120W ultrasonic power to obtain an extracting solution, carrying out vacuum recovery on the extracting solution, and carrying out freeze drying to obtain a wax gourd seed extract; during ultrasonic extraction of ethanol aqueous solution
S4, uniformly mixing the black raspberry pulp obtained in the step S1, the momordica grosvenori powder and the hawthorn powder obtained in the step S2 and the wax gourd seed extract obtained in the step S3 to obtain mixed pulp;
s5, adding a 5% potassium metabisulfite aqueous solution and a compound enzyme consisting of pectinase and cellulase with equal weight into the mixed fruit pulp obtained in the step S4, and stirring for enzymolysis for 2 hours to obtain an enzymolysis liquid; the proportion of the metabisulfite aqueous solution to the mixed fruit pulp is 1:5g/L, and the mass ratio of the complex enzyme to the mixed fruit pulp is 3: 2000;
s6, filtering the enzymatic hydrolysate obtained in the step S5 by using two layers of gauze to obtain a first filtrate, and filtering the first filtrate by using four layers of gauze to obtain a second filtrate, namely the first fruit pulp;
s7, adding sucrose into the first fruit pulp obtained in the step S6 to adjust the initial sugar degree to 18-degree Bx, and then adding citric acid to adjust the pH value to 4.0 to obtain second fruit pulp;
s8, activating composite fermentation bacteria consisting of lactic acid bacteria and saccharomycetes according to the mass ratio of 1:20, mixing the activated composite fermentation bacteria with the fruit pulp II obtained in the step S7, and placing the mixture in a fermentation tank for closed fermentation to obtain fermentation liquor; the fermentation process comprises the following steps: fermenting at 22-26 deg.C for 9 days, and cooling to 20-22 deg.C for 20 days;
s9, filtering the fermentation liquor obtained in the step S8 with gauze to obtain a filtrate III, and standing and ageing the filtrate III at 18 ℃ for 30 days to obtain liquor;
s10, adding diatomite into the wine liquid obtained in the step S9, clarifying for 7 days, adding gelatin, uniformly stirring, standing for 7 days, and filtering to obtain a filtrate IV, namely raw wine;
s11, sterilizing the wine base obtained in the step S10 for 15 minutes, and filling the wine base into a glass bottle with the specification of 300mL to obtain a finished product of the anti-gout fermented strawberry wine; the pressure during the sterilization treatment was 300MPa, and the temperature was 20 ℃.
Example 2
The fermented strawberry wine for resisting gout is prepared from the following raw materials in parts by weight: 300 parts of fresh black raspberry fruit, 4 parts of momordica grosvenori, 10 parts of hawthorn, 1.5 parts of sucrose, 1.2 parts of citric acid and 1 part of wax gourd seed.
The preparation method of this example includes the following steps:
s1, soaking picked fresh black raspberry fruits in a sodium chloride aqueous solution with the mass concentration of 0.5%, taking out after 5 minutes, rinsing with clear water, airing, squeezing to obtain black raspberry juice and residues, crushing the residues to 100 meshes, and uniformly mixing the residues with the black raspberry juice to obtain black raspberry pulp;
s2, washing the momordica grosvenori and the hawthorn with clear water, airing, and crushing to obtain momordica grosvenori powder and hawthorn powder;
s3, carrying out freeze drying on the wax gourd seeds, crushing, sieving with a 60-mesh sieve to obtain wax gourd seed powder, adding the wax gourd seed powder into an ethanol aqueous solution with the volume fraction of 60%, wherein the proportion of the wax gourd seed powder to the ethanol aqueous solution is 1:10g/mL, soaking for 20 minutes, placing in an ultrasonic device, carrying out ultrasonic extraction for 35 minutes at the temperature of 55 ℃ and under the condition of 120W ultrasonic power to obtain an extracting solution, carrying out vacuum recovery on the extracting solution, and carrying out freeze drying to obtain a wax gourd seed extract; during ultrasonic extraction of ethanol aqueous solution
S4, uniformly mixing the black raspberry pulp obtained in the step S1, the momordica grosvenori powder and the hawthorn powder obtained in the step S2 and the wax gourd seed extract obtained in the step S3 to obtain mixed pulp;
s5, adding a 5% potassium metabisulfite aqueous solution and a compound enzyme consisting of pectinase and cellulase with equal weight into the mixed fruit pulp obtained in the step S4, and stirring for enzymolysis for 2 hours to obtain an enzymolysis liquid; the proportion of the metabisulfite aqueous solution to the mixed fruit pulp is 1:5g/L, and the mass ratio of the complex enzyme to the mixed fruit pulp is 3: 2000;
s6, filtering the enzymatic hydrolysate obtained in the step S5 by using two layers of gauze to obtain a first filtrate, and filtering the first filtrate by using four layers of gauze to obtain a second filtrate, namely the first fruit pulp;
s7, adding sucrose into the first fruit pulp obtained in the step S6 to adjust the initial sugar degree to 18-degree Bx, and then adding citric acid to adjust the pH value to 4.0 to obtain second fruit pulp;
s8, activating composite fermentation bacteria consisting of lactic acid bacteria and saccharomycetes according to the mass ratio of 1:20, mixing the activated composite fermentation bacteria with the fruit pulp II obtained in the step S7, and placing the mixture in a fermentation tank for closed fermentation to obtain fermentation liquor; the fermentation process comprises the following steps: fermenting at 22-26 deg.C for 10 days, and cooling to 20-22 deg.C for 20 days;
s9, filtering the fermentation liquor obtained in the step S8 with gauze to obtain a filtrate III, and standing and ageing the filtrate III at 10 ℃ for 30 days to obtain liquor;
s10, adding diatomite into the wine liquid obtained in the step S9, clarifying for 7 days, adding gelatin, uniformly stirring, standing for 7 days, and filtering to obtain a filtrate IV, namely raw wine;
s11, sterilizing the wine base obtained in the step S10 for 15 minutes, and filling the wine base into a glass bottle with the specification of 300mL to obtain a finished product of the anti-gout fermented strawberry wine; the pressure during the sterilization treatment was 300MPa, and the temperature was 20 ℃.
Example 3
The fermented strawberry wine for resisting gout is prepared from the following raw materials in parts by weight: 360 parts of fresh black raspberry fruit, 2 parts of momordica grosvenori, 8 parts of hawthorn, 1.4 parts of sucrose, 1.1 parts of citric acid and 0.9 part of wax gourd seed.
The preparation method of this example includes the following steps:
s1, soaking picked fresh black raspberry fruits in a sodium chloride aqueous solution with the mass concentration of 0.5%, taking out after 5 minutes, rinsing with clear water, airing, squeezing to obtain black raspberry juice and residues, crushing the residues to 100 meshes, and uniformly mixing the residues with the black raspberry juice to obtain black raspberry pulp;
s2, washing the momordica grosvenori and the hawthorn with clear water, airing, and crushing to obtain momordica grosvenori powder and hawthorn powder;
s3, carrying out freeze drying on the wax gourd seeds, crushing, sieving with a 60-mesh sieve to obtain wax gourd seed powder, adding the wax gourd seed powder into an ethanol aqueous solution with the volume fraction of 60%, wherein the proportion of the wax gourd seed powder to the ethanol aqueous solution is 1:10g/mL, soaking for 20 minutes, placing in an ultrasonic device, carrying out ultrasonic extraction for 35 minutes at the temperature of 55 ℃ and under the condition of 120W ultrasonic power to obtain an extracting solution, carrying out vacuum recovery on the extracting solution, and carrying out freeze drying to obtain a wax gourd seed extract; during ultrasonic extraction of ethanol aqueous solution
S4, uniformly mixing the black raspberry pulp obtained in the step S1, the momordica grosvenori powder and the hawthorn powder obtained in the step S2 and the wax gourd seed extract obtained in the step S3 to obtain mixed pulp;
s5, adding a 5% potassium metabisulfite aqueous solution and a compound enzyme consisting of pectinase and cellulase with equal weight into the mixed fruit pulp obtained in the step S4, and stirring for enzymolysis for 2 hours to obtain an enzymolysis liquid; the proportion of the metabisulfite aqueous solution to the mixed fruit pulp is 1:5g/L, and the mass ratio of the complex enzyme to the mixed fruit pulp is 3: 2000;
s6, filtering the enzymatic hydrolysate obtained in the step S5 by using two layers of gauze to obtain a first filtrate, and filtering the first filtrate by using four layers of gauze to obtain a second filtrate, namely the first fruit pulp;
s7, adding sucrose into the first fruit pulp obtained in the step S6 to adjust the initial sugar degree to 18-degree Bx, and then adding citric acid to adjust the pH value to 4.0 to obtain second fruit pulp;
s8, activating composite fermentation bacteria consisting of lactic acid bacteria and saccharomycetes according to the mass ratio of 1:20, mixing the activated composite fermentation bacteria with the fruit pulp II obtained in the step S7, and placing the mixture in a fermentation tank for closed fermentation to obtain fermentation liquor; the fermentation process comprises the following steps: fermenting at 22-26 deg.C for 8 days, and cooling to 20-22 deg.C for 20 days;
s9, filtering the fermentation liquor obtained in the step S8 with gauze to obtain a filtrate III, and standing and ageing the filtrate III at 16 ℃ for 30 days to obtain liquor;
s10, adding diatomite into the wine liquid obtained in the step S9, clarifying for 7 days, adding gelatin, uniformly stirring, standing for 7 days, and filtering to obtain a filtrate IV, namely raw wine;
s11, sterilizing the wine base obtained in the step S10 for 15 minutes, and filling the wine base into a glass bottle with the specification of 300mL to obtain a finished product of the anti-gout fermented strawberry wine; the pressure during the sterilization treatment was 300MPa, and the temperature was 20 ℃.
Example 4
The fermented strawberry wine for resisting gout is prepared from the following raw materials in parts by weight: 400 parts of fresh black raspberry fruit, 1 part of momordica grosvenori, 5 parts of hawthorn, 1 part of sucrose, 0.8 part of citric acid and 0.6 part of wax gourd seed.
The preparation method of this example includes the following steps:
s1, soaking picked fresh black raspberry fruits in a sodium chloride aqueous solution with the mass concentration of 0.5%, taking out after 5 minutes, rinsing with clear water, airing, squeezing to obtain black raspberry juice and residues, crushing the residues to 100 meshes, and uniformly mixing the residues with the black raspberry juice to obtain black raspberry pulp;
s2, washing the momordica grosvenori and the hawthorn with clear water, airing, and crushing to obtain momordica grosvenori powder and hawthorn powder;
s3, carrying out freeze drying on the wax gourd seeds, crushing, sieving with a 60-mesh sieve to obtain wax gourd seed powder, adding the wax gourd seed powder into an ethanol aqueous solution with the volume fraction of 60%, wherein the proportion of the wax gourd seed powder to the ethanol aqueous solution is 1:10g/mL, soaking for 20 minutes, placing in an ultrasonic device, carrying out ultrasonic extraction for 35 minutes at the temperature of 55 ℃ and under the condition of 120W ultrasonic power to obtain an extracting solution, carrying out vacuum recovery on the extracting solution, and carrying out freeze drying to obtain a wax gourd seed extract; during ultrasonic extraction of ethanol aqueous solution
S4, uniformly mixing the black raspberry pulp obtained in the step S1, the momordica grosvenori powder and the hawthorn powder obtained in the step S2 and the wax gourd seed extract obtained in the step S3 to obtain mixed pulp;
s5, adding a 5% potassium metabisulfite aqueous solution and a compound enzyme consisting of pectinase and cellulase with equal weight into the mixed fruit pulp obtained in the step S4, and stirring for enzymolysis for 2 hours to obtain an enzymolysis liquid; the proportion of the metabisulfite aqueous solution to the mixed fruit pulp is 1:5g/L, and the mass ratio of the complex enzyme to the mixed fruit pulp is 3: 2000;
s6, filtering the enzymatic hydrolysate obtained in the step S5 by using two layers of gauze to obtain a first filtrate, and filtering the first filtrate by using four layers of gauze to obtain a second filtrate, namely the first fruit pulp;
s7, adding sucrose into the first fruit pulp obtained in the step S6 to adjust the initial sugar degree to 18-degree Bx, and then adding citric acid to adjust the pH value to 4.0 to obtain second fruit pulp;
s8, activating composite fermentation bacteria consisting of lactic acid bacteria and saccharomycetes according to the mass ratio of 1:20, mixing the activated composite fermentation bacteria with the fruit pulp II obtained in the step S7, and placing the mixture in a fermentation tank for closed fermentation to obtain fermentation liquor; the fermentation process comprises the following steps: fermenting at 22-26 deg.C for 7 days, and cooling to 20-22 deg.C for 20 days;
s9, filtering the fermentation liquor obtained in the step S8 with gauze to obtain a filtrate III, and standing and ageing the filtrate III at 15 ℃ for 30 days to obtain liquor;
s10, adding diatomite into the wine liquid obtained in the step S9, clarifying for 7 days, adding gelatin, uniformly stirring, standing for 7 days, and filtering to obtain a filtrate IV, namely raw wine;
s11, sterilizing the wine base obtained in the step S10 for 15 minutes, and filling the wine base into a glass bottle with the specification of 300mL to obtain a finished product of the anti-gout fermented strawberry wine; the pressure during the sterilization treatment was 300MPa, and the temperature was 20 ℃.
Reference example 1
The difference from the embodiment 1 is that the raw materials do not comprise the grosvenor momordica fruit, and the relevant steps of the grosvenor momordica fruit are omitted in the preparation method.
Reference example 2
The difference from the embodiment 1 is that the hawthorn is not included in the raw materials, and the relevant steps of the hawthorn are omitted in the preparation method.
Reference example 3
The difference from the example 1 is that the raw materials do not comprise the wax gourd seeds, and the related steps of the wax gourd seeds are omitted in the preparation method.
The first experimental example: anti-gout efficacy test
The experimental method comprises the following steps: a1 mmol/L xanthine solution (stock solution) and a 57.24U/L xanthine oxidase solution were prepared. An ultraviolet spectrophotometry is established to measure the XOD inhibition activity, and the XOD inhibition rate is calculated by the initial change rate (dA/dt) of the absorbance values (A) of the sample group and the blank group. Wherein the total volume of each group of test system is 4mL, respectively adding 50 μ L of 1.5mg/mL sample solution, 50 μ L of 57.24U/L xanthine oxidase, and 1400 μ L buffer solution in sequence to make the total volume 1500 μ L, finally adding 500 μ L of 0.1mmol/L xanthine solution to start the reaction, and measuring the change of absorbance at 295 nm. The inhibition rate calculation formula is as follows: XOD inhibition (%) - (dA/dt) blank- (dA/dt) sample)/× 100((dA/dt) blank) where dA/dt is the change in absorbance with time at the initial reaction stage.
The test results are shown in table 1. Wherein, the fermented strawberry wine prepared in the embodiment 1 is used in one group of samples, the fermented strawberry wine prepared in the reference embodiments 1-3 is used in two groups of samples, three groups of samples and four groups of samples respectively, and the rutin solution of the reference group is 1.5 mg/mL.
TABLE 1
As can be seen from the table 1, the XOD inhibition rate of the sample group is obviously higher than that of the control group, which indicates that the fermented strawberry wine prepared by the invention has better anti-gout efficacy. The sample two to four groups of used fermented strawberry wine have different raw materials and preparation steps from the sample one group, and the XOD inhibition rates of the sample two groups and the sample three groups are all reduced, so that the momordica grosvenori and the hawthorn can effectively improve the anti-gout effect of the invention.
Experiment example two: taste and flavor testing
The experimental method comprises the following steps: 20 subjects were selected and scored for their taste and flavor in examples 1 to 4 and reference examples 1 to 3, respectively, with the scoring criteria shown in Table 2:
TABLE 2
The scores of each test person for color, smell, taste and tissue state are summed up to obtain the taste and flavor score, then the average taste and flavor score of 20 test persons is calculated, and the test result is shown in table 3:
TABLE 3
As can be seen from Table 3, the average taste and flavor of the fermented strawberry wine prepared by the method of examples 1-4 of the invention is higher, which indicates that the fermented strawberry wine prepared by the method of the invention has better taste and flavor. The difference between part of the raw materials and the preparation steps of the reference examples 1-3 and the reference example 1, the average taste and flavor scores of the reference examples 1 and 2 are reduced, which shows that the fructus momordicae and the hawthorn can effectively improve the taste and flavor of the invention.
Experiment example three: stability test
The experimental method comprises the following steps: 10mL of each of examples 1 to 4 and reference examples 1 to 3 was stored at room temperature for 9 months, each of the turbidity values was measured by a turbidity meter, and the difference between the turbidity values after storage and before storage was calculated, and the smaller the difference between the turbidity values, the better the stability was, and the test results are shown in Table 4:
| difference in turbidity | |
| Example 1 | 7.8 |
| Example 2 | 7.9 |
| Example 3 | 8.2 |
| Example 4 | 8.0 |
| Reference example 1 | 7.9 |
| Reference example 2 | 7.8 |
| Reference example 3 | 18.5 |
TABLE 4
As can be seen from Table 4, the turbidity difference values of the examples 1-4 of the present invention are small, which indicates that the fermented strawberry wine prepared by the present invention has good stability. The difference between the mouth turbidity values of the reference example 3 is greatly increased, which indicates that the wax gourd seed extract can effectively improve the stability of the invention, and the difference between the part of the raw materials and the preparation steps of the reference examples 1-3 is different from that of the reference example 1.
The above-described embodiments are merely illustrative of the principles and capabilities of the present invention and are not intended to be limiting. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (9)
1. An anti-gout fermented strawberry wine is characterized in that: the feed is prepared from the following raw materials in parts by weight: 400 portions of fresh black raspberry fruit, 1-4 portions of momordica grosvenori, 5-10 portions of hawthorn, 1-1.5 portions of cane sugar, 0.8-1.2 portions of citric acid and 0.6-1 portion of wax gourd seed.
2. The preparation method of an anti-gout fermented strawberry wine according to claim 1, which is characterized in that: the method comprises the following steps:
s1, soaking picked fresh black raspberry fruits in a sodium chloride aqueous solution, taking out after 5 minutes, rinsing with clear water, drying in the air, squeezing to obtain black raspberry juice and residues, crushing the residues, and uniformly mixing the crushed residues with the black raspberry juice to obtain black raspberry pulp;
s2, washing the momordica grosvenori and the hawthorn with clear water, airing, and crushing to obtain momordica grosvenori powder and hawthorn powder;
s3, freeze-drying the wax gourd seeds, crushing, sieving with a 60-mesh sieve to obtain wax gourd seed powder, adding the wax gourd seed powder into an ethanol water solution, soaking for 20 minutes, placing in an ultrasonic device, performing ultrasonic extraction at 55 ℃ for 35 minutes to obtain an extracting solution, performing vacuum recovery on the extracting solution, and freeze-drying to obtain a wax gourd seed extract;
s4, uniformly mixing the black raspberry pulp obtained in the step S1, the momordica grosvenori powder and the hawthorn powder obtained in the step S2 and the wax gourd seed extract obtained in the step S3 to obtain mixed pulp;
s5, adding the potassium metabisulfite aqueous solution and the complex enzyme into the mixed pulp obtained in the step S4, and stirring for enzymolysis for 2 hours to obtain an enzymolysis liquid;
s6, filtering the enzymatic hydrolysate obtained in the step S5 by using two layers of gauze to obtain a first filtrate, and filtering the first filtrate by using four layers of gauze to obtain a second filtrate, namely the first fruit pulp;
s7, adding sucrose into the first fruit pulp obtained in the step S6 to adjust the initial sugar degree to 18-degree Bx, and then adding citric acid to adjust the pH value to 4.0 to obtain second fruit pulp;
s8, activating the composite zymophyte, mixing the activated composite zymophyte with the fruit pulp II obtained in the step S7, and placing the mixture in a fermentation tank for closed fermentation to obtain fermentation liquor;
s9, filtering the fermentation liquor obtained in the step S8 with gauze to obtain a third filtrate, and standing and ageing the third filtrate for 30 days to obtain liquor;
s10, adding diatomite into the wine liquid obtained in the step S9, adding gelatin after clarifying for 7 days, uniformly stirring, standing for 7 days, and filtering to obtain a filtrate IV, namely raw wine;
s11, sterilizing the raw wine obtained in the step S10 for 15 minutes, and filling the raw wine into a glass bottle to obtain the gout-resistant fermented strawberry wine finished product.
3. The preparation method of an anti-gout fermented strawberry wine according to claim 2, which is characterized in that: in step S1, the sodium chloride aqueous solution has a mass concentration of 0.5%, and the residue has a particle size of 100 mesh after pulverization.
4. The preparation method of an anti-gout fermented strawberry wine according to claim 2, which is characterized in that: in the step S3, the volume fraction of the ethanol aqueous solution is 60%, the ratio of the white gourd seed powder to the ethanol aqueous solution is 1:10g/mL, and the ultrasonic power during ultrasonic extraction is 120W.
5. The preparation method of an anti-gout fermented strawberry wine according to claim 2, which is characterized in that: in the step S5, the mass concentration of the potassium metabisulfite aqueous solution is 5%, the ratio of the potassium metabisulfite aqueous solution to the mixed fruit pulp is 1:5g/L, the compound enzyme consists of pectinase and cellulase with equal weight, and the mass ratio of the compound enzyme to the mixed fruit pulp is 3: 2000.
6. The preparation method of an anti-gout fermented strawberry wine according to claim 2, which is characterized in that: in the step S8, the composite fermentation bacteria consist of lactic acid bacteria and saccharomycetes, the mass ratio of the activated composite fermentation bacteria to the fruit pulp II is 1:20, and the fermentation process is as follows: fermenting at 22-26 deg.C for 7-10 days, and cooling to 20-22 deg.C for 20 days.
7. The preparation method of an anti-gout fermented strawberry wine according to claim 2, which is characterized in that: in the step S9, the temperature of standing and ageing is 15-20 ℃.
8. The preparation method of an anti-gout fermented strawberry wine according to claim 2, which is characterized in that: in the step S10, the ratio of the diatomite, the gelatin and the wine liquid is 6g to 3g to 20L.
9. The preparation method of an anti-gout fermented strawberry wine according to claim 2, which is characterized in that: in step S11, the pressure during the sterilization treatment is 300MPa, the temperature is 20 ℃, and the specification of the glass bottle is 300 mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011381849.XA CN112430516B (en) | 2020-12-01 | 2020-12-01 | Fermented raspberry wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011381849.XA CN112430516B (en) | 2020-12-01 | 2020-12-01 | Fermented raspberry wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112430516A true CN112430516A (en) | 2021-03-02 |
| CN112430516B CN112430516B (en) | 2023-06-06 |
Family
ID=74698728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011381849.XA Active CN112430516B (en) | 2020-12-01 | 2020-12-01 | Fermented raspberry wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112430516B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116421656A (en) * | 2023-05-06 | 2023-07-14 | 江西大自然制药有限公司 | Rheumatalgia medicinal liquor and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642622A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Processing method of blackberry fruit wine |
| CN104087488A (en) * | 2014-07-08 | 2014-10-08 | 生命果有机食品股份有限公司 | Raspberry compound fruit wine and brewing method thereof |
| CN106350418A (en) * | 2016-08-31 | 2017-01-25 | 生命果有机食品股份有限公司 | Red raspberry complex fruit wine and preparing method thereof |
| CN110468007A (en) * | 2019-09-26 | 2019-11-19 | 浙江海洋大学 | A kind of buckwheat black raspberry wine with antigout |
-
2020
- 2020-12-01 CN CN202011381849.XA patent/CN112430516B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642622A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Processing method of blackberry fruit wine |
| CN104087488A (en) * | 2014-07-08 | 2014-10-08 | 生命果有机食品股份有限公司 | Raspberry compound fruit wine and brewing method thereof |
| CN106350418A (en) * | 2016-08-31 | 2017-01-25 | 生命果有机食品股份有限公司 | Red raspberry complex fruit wine and preparing method thereof |
| CN110468007A (en) * | 2019-09-26 | 2019-11-19 | 浙江海洋大学 | A kind of buckwheat black raspberry wine with antigout |
Non-Patent Citations (2)
| Title |
|---|
| 何富乐等: "《控制痛风从饮食开始》", 31 July 2017, 金盾出版社 * |
| 陈明政: "《百病饮食宜忌》", 31 August 2001, 上海科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116421656A (en) * | 2023-05-06 | 2023-07-14 | 江西大自然制药有限公司 | Rheumatalgia medicinal liquor and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112430516B (en) | 2023-06-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104643225A (en) | Liquorice vegetable drink for improving gastrointestinal function and enhancing immunity and preparation method of liquorice vegetable drink | |
| CN105146614A (en) | Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage | |
| CN109439489A (en) | A kind of preparation method of Pitaya wine | |
| CN104664512A (en) | Licorice plant drink capable of enhancing immunity as well as preparation method thereof | |
| CN105211880A (en) | A kind of preparation method of fig ferment | |
| CN101602993A (en) | The brewing method of longan-fructus momordicae fruit wine | |
| CN112410162B (en) | Hawthorn polyphenol fermented fruit vinegar beverage and preparation process thereof | |
| CN101544941A (en) | Waxberry wine and brewing method thereof | |
| CN104757670A (en) | Liquorice health-care plant beverage and preparation method thereof | |
| CN109486604A (en) | A kind of preparation method of Stauntonia latifolia fruit wine | |
| CN107057984A (en) | A kind of preparation method of the morat rich in mulberries polysaccharide | |
| CN107868805A (en) | A kind of longan polysaccharide degraded by lactobacillus-fermented and preparation method thereof | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN104694344A (en) | Mulberry wine preparing method | |
| CN105995330A (en) | High-cellulose functional red date fermented beverage and preparation method thereof | |
| WO2020013388A1 (en) | Method for preparation of nitrite ion-containing allium tuberosum fermentate and composition thereof | |
| CN108949476A (en) | A kind of thorn pear wine and preparation method thereof | |
| CN111587974B (en) | Beverage | |
| CN112430516B (en) | Fermented raspberry wine and preparation method thereof | |
| CN108624467A (en) | A kind of sugarcane vinegar preparation method improving vinegar fragrance | |
| CN104664513A (en) | Licorice plant beverage and preparation method thereof | |
| KR101238067B1 (en) | Pear jam composition comprising fermented materials using lactic acid bacteria, and the preparation method thereof | |
| CN106858589A (en) | A kind of lycium ruthenicum compressing tablet and preparation method thereof | |
| CN106244412A (en) | A kind of preparation method of glossy ganoderma health-care vinegar | |
| CN110679934A (en) | Lutein-containing enzyme capable of clearing liver and improving eyesight and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230719 Address after: 710000 No. B49, Xinda Zhongchuang space, 26th Street, block C, No. 2 Trading Plaza, South China City, international port district, Xi'an, Shaanxi Province Patentee after: Xi'an Huaqi Zhongxin Technology Development Co.,Ltd. Address before: 316022 No. 1, Haida South Road, Lincheng street, Dinghai District, Zhoushan, Zhejiang Patentee before: Zhejiang Ocean University |