CN112708527A - Preparation method of Chinese yew fruit wine - Google Patents
Preparation method of Chinese yew fruit wine Download PDFInfo
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- CN112708527A CN112708527A CN202110163220.6A CN202110163220A CN112708527A CN 112708527 A CN112708527 A CN 112708527A CN 202110163220 A CN202110163220 A CN 202110163220A CN 112708527 A CN112708527 A CN 112708527A
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- taxus chinensis
- fruit wine
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- soaking
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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
- C12G3/04—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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
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Abstract
The invention discloses a preparation method of Chinese yew fruit wine, belonging to the technical field of Chinese yew fruit wine preparation, and comprising the following steps: s1: picking fresh fruits: picking fresh taxus chinensis fruits and cleaning; s2: separating pulp: performing pulp separation on the cleaned fresh taxus chinensis fruits through mechanical processing, collecting the pulp, removing kernels, and completing primary detoxification treatment; s3: mixing and soaking: adding the taxus chinensis pulp collected in the step S2 into a soaking container, adding white spirit into the soaking container, and soaking to complete second detoxification, wherein the mass ratio of the taxus chinensis pulp to the white spirit is 1: 6; s4: the invention separates the brewed fruit wine from the pulp of the taxus chinensis, fills the blank of the application of the taxus chinensis in the modern traditional Chinese medicine, perfects the defects of the traditional Chinese medicine formula, solves the problem of non-toxic application of the taxus chinensis, accords with the safety quantification standard of the modern traditional Chinese medicine, peels off harmful substances in the taxus chinensis, and enables the taxus chinensis fruit wine to enter the field of the modern traditional Chinese medicine in a non-toxic and safe manner.
Description
Technical Field
The invention relates to the technical field of preparation of Chinese yew fruit wine, in particular to a preparation method of Chinese yew fruit wine.
Background
The taxus chinensis is a national first-level protective plant, a nationally recognized plant with high medicinal value for treating cancer, the field of Chinese and western medicines has a high status, the taxus chinensis is a famous anti-cancer plant, the application of the taxus chinensis is a blank in the application of modern traditional Chinese medicines, the taxus chinensis is mainly used as a decoction of a traditional Chinese medicine prescription, the taxus chinensis is not beneficial to the utilization and popularization of the taxus chinensis, the traditional taxus chinensis fruit wine brewing method has no standard quantitative proportion, and the existence of harmful substances is proved by modern science, if the harmful substances are not treated, the taxus chinensis fruit wine can not be applied to the field of the modern traditional Chinese medicines, so the traditional ancient Chinese medicine prescription is perfected, and the detoxified and separated harmful substances can enable the traditional.
Disclosure of Invention
The invention aims to provide a preparation method of a Chinese yew fruit wine, which aims to solve the problems that the application of Chinese yew in the background technology is blank, and the Chinese yew fruit wine is used for infusing the Chinese medicinal ancient prescription and is standardized, detoxified and separated from harmful substances.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the taxus chinensis fruit wine comprises the following steps:
s1: picking fresh fruits: picking fresh taxus chinensis fruits and cleaning;
s2: separating pulp: performing pulp separation on the cleaned fresh taxus chinensis fruits through mechanical processing, collecting the pulp, removing kernels, and completing primary detoxification treatment;
s3: mixing and soaking: adding the taxus chinensis pulp collected in the step S2 into a soaking container, adding white spirit into the soaking container, and soaking to complete second detoxification, wherein the mass ratio of the taxus chinensis pulp to the white spirit is 1: 6;
s4: filtering and separating: separating the brewed fruit wine from the pulp of the taxus chinensis, safely storing the fruit wine, and carrying out non-toxic cellaring for 6 months to finish the preparation of the taxus chinensis fruit wine.
Preferably, in step S1, the picking time of the fresh taxus chinensis fruit is september.
Preferably, in step S3, the degree of white spirit is 52 °, and the soaking time is appropriately adjusted according to the change of the normal temperature.
Preferably, in step S4, the fruit wine is separated from the taxus chinensis pulp by microfiltration.
Preferably, the microfiltration method adopts a porous membrane for filtration, and the pressure difference of the filter membrane is 50-80 kPa.
Compared with the prior art, the invention has the beneficial effects that:
1) the invention fills the blank of the application of the taxus chinensis in the modern traditional Chinese medicine, supplements and perfects the defects of the traditional Chinese medicine formula, develops the traditional Chinese medicine civilization, promotes the sustainability of the taxus chinensis industry and the integrity of an industrial chain, and increases one protection for the health of human;
2) the invention solves the problem that the Chinese yew fruit wine brewing standard is not clear, so that the Chinese yew traditional Chinese medicine meets the safety quantification standard of the modern traditional Chinese medicine, and the standard quantification enters the field of the modern traditional Chinese medicine;
3) the invention solves the problem that the taxus chinensis fruit is nontoxic to use, successfully enters the field of modern traditional Chinese medicine, peels harmful substances in the taxus chinensis fruit, and enables the taxus chinensis fruit wine to safely enter the field of modern traditional Chinese medicine without toxicity.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "top/bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "sleeved/connected," "connected," and the like are to be construed broadly, e.g., "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example (b):
referring to fig. 1, the present invention provides a technical solution: the preparation method of the taxus chinensis fruit wine comprises the following steps:
s1: picking fresh fruits: picking fresh taxus chinensis fruits and cleaning;
s2: separating pulp: performing pulp separation on the cleaned fresh taxus chinensis fruits through mechanical processing, collecting the pulp, removing kernels, and completing primary detoxification treatment;
s3: mixing and soaking: adding the taxus chinensis pulp collected in the step S2 into a soaking container, adding white spirit into the soaking container, and soaking to complete second detoxification, wherein the mass ratio of the taxus chinensis pulp to the white spirit is 1: 6;
s4: filtering and separating: separating the brewed fruit wine from the pulp of the taxus chinensis, safely storing the fruit wine, and carrying out non-toxic cellaring for 6 months to finish the preparation of the taxus chinensis fruit wine.
In the step S1, the picking time of the fresh taxus chinensis fruit is July.
In the step S3, the degree of the white spirit is 52 degrees, the soaking time is properly adjusted according to the change of the normal temperature, and the soaking time is three months.
In the step S4, the fruit wine is separated from the taxus chinensis pulp by a microfiltration method.
The microfiltration method adopts a porous membrane for filtration, and the pressure difference of the filter membrane is 50-80 kPa.
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The preparation method of the taxus chinensis fruit wine is characterized by comprising the following steps: the method comprises the following steps:
s1: picking fresh fruits: picking fresh taxus chinensis fruits and cleaning;
s2: separating pulp: performing pulp separation on the cleaned fresh taxus chinensis fruits through mechanical processing, collecting the pulp, removing kernels, and completing primary detoxification treatment;
s3: mixing and soaking: adding the taxus chinensis pulp collected in the step S2 into a soaking container, adding white spirit into the soaking container, and soaking to complete second detoxification, wherein the mass ratio of the taxus chinensis pulp to the white spirit is 1: 6;
s4: filtering and separating: separating the brewed fruit wine from the pulp of the taxus chinensis, safely storing the fruit wine, and carrying out non-toxic cellaring for 6 months to finish the preparation of the taxus chinensis fruit wine.
2. The preparation method of the taxus chinensis fruit wine according to claim 1, which is characterized in that: in the step S1, the picking time of the fresh taxus chinensis fruit is July.
3. The preparation method of the taxus chinensis fruit wine according to claim 1, which is characterized in that: in the step S3, the degree of the white spirit is 52 degrees, and the soaking time is properly adjusted according to the change of the normal temperature.
4. The preparation method of the taxus chinensis fruit wine according to claim 1, which is characterized in that: in the step S4, the fruit wine is separated from the taxus chinensis pulp by a microfiltration method.
5. The preparation method of the taxus chinensis fruit wine according to claim 4, which is characterized in that: the microfiltration method adopts a porous membrane for filtration, and the pressure difference of the filter membrane is 50-80 kPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110163220.6A CN112708527A (en) | 2021-02-05 | 2021-02-05 | Preparation method of Chinese yew fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110163220.6A CN112708527A (en) | 2021-02-05 | 2021-02-05 | Preparation method of Chinese yew fruit wine |
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| Publication Number | Publication Date |
|---|---|
| CN112708527A true CN112708527A (en) | 2021-04-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110163220.6A Pending CN112708527A (en) | 2021-02-05 | 2021-02-05 | Preparation method of Chinese yew fruit wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113621467A (en) * | 2021-07-02 | 2021-11-09 | 冯显华 | Mandiya yew wine and preparation method thereof |
-
2021
- 2021-02-05 CN CN202110163220.6A patent/CN112708527A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113621467A (en) * | 2021-07-02 | 2021-11-09 | 冯显华 | Mandiya yew wine and preparation method thereof |
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