CN113528261A

CN113528261A - Preparation process of health-care fruit wine

Info

Publication number: CN113528261A
Application number: CN202110856584.2A
Authority: CN
Inventors: 刘静; 刘军
Original assignee: Hubei Golden Autumn Agriculture High Tech Co ltd
Current assignee: Hubei Golden Autumn Agriculture High Tech Co ltd
Priority date: 2021-07-28
Filing date: 2021-07-28
Publication date: 2021-10-22

Abstract

The invention relates to a preparation process of health-care fruit wine, which comprises the steps of selecting cleaned traditional Chinese medicinal materials such as liquorice, hawthorn, medlar, longan and the like, carrying out ingredient decoction, preparing glycyrrhizic acid and the like to obtain filtered medicinal juice, medicinal dregs and extracted glycyrrhizic acid, then adding the medicinal juice and the medicinal dregs into grapes to prepare grape mash, and carrying out immersion, fermentation and blending to obtain the health-care fruit wine. The invention provides a preparation process of health-care fruit wine, which can not only reasonably utilize effective components in traditional Chinese medicinal materials, but also fully combine the traditional Chinese medicinal material extraction process with a fruit wine fermentation process.

Description

Preparation process of health-care fruit wine

Technical Field

The invention relates to the technical field of production and preparation of health-care wine, and particularly relates to a preparation process of health-care fruit wine.

Background

The health wine has lower alcohol content than white spirit, rich nutrition and health care effects of enhancing body immunity, reducing high blood pressure, high blood sugar and high blood lipid, resisting fatigue and the like, so the health wine is more and more popular with consumers. The theory of traditional Chinese medicine holds that the wine has the effects of warming and promoting blood circulation and promoting the vigor of the medicine, and when a part of traditional Chinese medicines or traditional Chinese medicines are taken, if the wine is soaked and then drunk or the wine is taken with warm wine, the effect of preventing and treating diseases of the medicine can be better played, and the effect of achieving twice the result with half the effort is obtained. Modern medical research considers that various effective components of traditional Chinese medicines, such as alkaloid and its salts, glycosides, tannin, organic acid, volatile oil, etc., are easily dissolved in alcohol, and if the traditional Chinese medicines are taken with wine or soaked in wine, the effective components are more easily dissolved, and the curative effect can be improved.

The Glycyrrhrizae radix mainly contains triterpenes, flavonoids and polysaccharides, and also contains a part of organic acids, amino acids, alkaloids, coumarin, etc. The glycyrrhizic acid in licorice, also known as glycyrrhizin, is a common saponin compound in licorice, and consists of one molecule of saponin and two molecules of glucuronic acid, and is white or light yellow powder. Glycyrrhizic acid has a carboxyl group and is therefore commonly present in licorice in the form of potassium and sodium salts. Glycyrrhizic acid is not only a natural sweetener, but also has pharmacological effects of resisting virus, resisting inflammation, enhancing cell immunity, preventing cancer, resisting cancer and the like, but the glycyrrhizic acid and the liquorice fermented fruit wine are rarely reported at present.

The effective component glycyrrhizic acid in the liquorice is reasonably utilized, and the traditional Chinese medicinal materials such as the liquorice and the like can be fully combined with the process of fermenting the fruit wine, so that the preparation process of the health-care fruit wine is provided.

Disclosure of Invention

In order to solve the problems, the invention provides a preparation process of health-care fruit wine, which can not only reasonably utilize the effective ingredients in the traditional Chinese medicinal materials, but also fully combine the traditional Chinese medicinal material extraction process with the fruit wine fermentation process.

The invention is realized by adopting the following technical scheme: a preparation process of health-care fruit wine comprises the following steps:

step S1, blending and decocting: selecting cleaned traditional Chinese medicinal materials such as liquorice, hawthorn, medlar, longan and the like, cutting the traditional Chinese medicinal materials, adding water for first decoction, filtering, adding water to the obtained dregs for second decoction, mixing the filtrates obtained by the two decoction and the filtration, concentrating to obtain medicine juice, and reserving the left dregs for later use;

step S2, preparing glycyrrhizic acid: adjusting the pH of the medicinal juice concentrated in the step S1, adjusting the pH to 2-3, centrifuging the medicinal juice to obtain a glycyrrhizic acid crude product, dissolving the glycyrrhizic acid crude product in 95% ethanol, adjusting the pH to 7-8 with ammonia water, filtering to obtain an ammonium glycyrrhizinate precipitate, and obtaining a relatively pure glycyrrhizic acid solid by using a glacial acetic acid recrystallization method;

step S3, preparing grape mash: selecting red grapes with undamaged surfaces, removing stalks, crushing, adding pectinase, the residual dregs obtained in the step S1 and the medicine juice obtained after centrifugation in the step S2;

step S4, steeping and fermenting: soaking for a period of time at the temperature of 6-10 ℃, then returning the temperature to 25-30 ℃ for fermentation, and filtering after fermentation to obtain a fermentation liquid;

step S5, blending: and (5) adding the glycyrrhizic acid solid obtained in the step (S2) into the fermentation liquid obtained by filtering in the step (S4), and carrying out homogenization, clarification and canning to obtain a bottle of health-care fruit wine with a health-care function.

Further, in the step S1, the Chinese medicinal materials include, by weight, 75-100 parts of licorice, 20-40 parts of hawthorn, 15-30 parts of medlar and 15-25 parts of longan.

Further, the decocting method in the step S1 includes adding 5-8 times of water by mass of the traditional Chinese medicinal materials, decocting at 90-95 ℃ for 25-30 min, filtering to obtain a filtrate 1, decocting the residue with 3-6 times of water at 90-95 ℃ for 25-30 min, filtering to obtain a filtrate 2, mixing the filtrate 1 and the filtrate 2, and concentrating to one fifth of the original volume to obtain a medicinal juice.

Further, in the step S2, the pH of the concentrated juice in the step S1 is adjusted to 2-3 by citric acid.

Further, in the step S3, the mass of the red grape is 40-60 times of that of the liquorice, and the pectinase is added in 20-30 mg per liter of grape mash.

Further, in the step S4, the dipping time is 3-6 days, and the fermentation time is 4-8 days.

Further, 0.2g of saccharomyces cerevisiae per liter of grape mash is added during fermentation in the step S4.

Further, the clarification treatment in the step S5 is to obtain a clarified liquid after filtering by adding 0.5g/L of diatomite.

The invention has the beneficial effects that:

1. the glycyrrhizic acid extracted from the liquorice is contained in the health-care fruit wine, and the glycyrrhizic acid is a natural sweetener, can greatly improve the sour taste of the grape fruit wine, and also has multiple functions of resisting inflammation, resisting oxidation and the like. The extracted medicine juice and the grape fruit are fermented together, the combination of the extraction process and the grape fruit wine fermentation process not only comprehensively and comprehensively utilizes the traditional Chinese medicine materials, but also selects the most popular grape wine as a wine base, and the fermented health fruit wine has low alcohol content and is suitable for the majority of people to drink.

2. During the soaking and fermentation, substances such as liquorice, hawthorn, medlar, longan and the like are boiled in hot water, and then a large amount of substances are separated out under the action of pectinase, wherein the substances comprise polysaccharide substances of flavonoid substances, the hawthorn also contains a large amount of flavanol, the flavanol and the polysaccharide substances can improve the stability of the health-care fruit wine, the taste and the color of the wine, the aroma quality of the wine and the like, and the medlar contains medlar seed oil, which is natural edible oil with a health-care function, can be emulsified when the health-care fruit wine is finally prepared, and further improves the stability of the health-care fruit wine.

3. The invention firstly utilizes the liquorice, the hawthorn, the medlar, the longan and other traditional Chinese medicinal materials to decoct and extract the glycyrrhizic acid, the hawthorn contains a large amount of organic acid due to the existence of the hawthorn after the decoction, so the concentrated medicine juice is acidic, the citric acid used in the later period can be saved, the citric acid is used as an acidity adjusting substance to adjust the pH value to 2-3, the citric acid not only can adjust the acidity, but also is a natural preservative, and the preservative effect can be achieved during the preparation and the storage of the fruit wine.

4. The medical juice contains a large amount of organic acid, antioxidant substances in the traditional Chinese medicinal materials and citric acid used for acidity adjustment, and the medical juice and the medicine dregs are added when the stem is removed and the grape is crushed, so that the medical juice has the effects of sterilization and disinfection, the grape can be prevented from being oxidized, the step of adding other acidic and bactericidal substances during fermentation is omitted, and the process is optimized.

5. According to the method, the grape is soaked at a low temperature of 6-10 ℃ and fermented at a high temperature of 25-30 ℃, when the grape mash is at a low temperature of 6-10 ℃, micromolecular phenolic substances in the grapes can be leached in a large amount, and when the grape mash is at a high temperature of 25-30 ℃, macromolecular phenolic substances are leached, so that micromolecular phenolic substances and macromolecular phenolic substances with aromatic odor in the grapes are leached, the aroma of the grape wine can be more complex and rich, a large amount of organic acid is contained in the medicinal juice, and the organic acid can be combined with the phenolic substances, so that the concentration of the phenolic substances in the solution is reduced, the leaching of the phenolic substances is further accelerated, and the content of nutrient substances is increased.

Detailed Description

The technical solutions in the examples will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.

Example 1

Step S1, blending and decocting: selecting cleaned traditional Chinese medicinal materials of 7.5kg of liquorice, 2kg of hawthorn, 1.5kg of medlar, 1.5kg of longan and the like, adding 62.5kg of water for first decoction after cutting, decocting for 25min at 90 ℃, filtering to obtain filtrate 1, using 37.5kg of water again for medicine dregs, decocting for 25min at 90 ℃, filtering to obtain filtrate 2, mixing the filtrate 1 and the filtrate 2, and concentrating to one fifth of the original volume to obtain medicine juice, and reserving the residual medicine dregs for later use.

Step S2, preparing glycyrrhizic acid: adjusting pH of the concentrated decoction obtained in step S1 with citric acid, adjusting pH to 2, centrifuging the decoction to obtain glycyrrhizic acid crude product, dissolving glycyrrhizic acid crude product with 95% ethanol, adjusting pH to 7 with ammonia water, filtering to obtain glycyrrhizic acid ammonium salt precipitate, and recrystallizing with glacial acetic acid to obtain relatively pure glycyrrhizic acid solid.

Step S3, preparing grape mash: selecting 300kg of cabernet sauvignon with undamaged appearance, adding the residue left in the step S1 and the medicine juice obtained after the step S2 centrifugation when the stem is removed and the grapes are crushed, mixing to obtain grape mash, and adding 20mg of pectinase into each liter of the grape mash.

Step S4, steeping and fermenting: soaking at 6 deg.C for 3 days, heating to 25 deg.C, fermenting for 4 days, adding 0.2g Saccharomyces cerevisiae per liter of grape mash, and filtering to obtain fermented liquid.

Step S5, blending: and (4) adding the glycyrrhizic acid solid obtained in the step (S2) into the fermentation liquid obtained by filtering in the step (S4), homogenizing by a homogenizer, adding 0.5g/L of diatomite into each liter of fermentation liquid, filtering by a plate frame, and canning to obtain a bottle of health-care fruit wine with a health-care function.

Example 2

Step S1, blending and decocting: selecting cleaned traditional Chinese medicinal materials of 10kg of liquorice, 4kg of hawthorn, 3kg of medlar, 2.5kg of longan and the like, cutting the traditional Chinese medicinal materials, adding 156kg of water for first decoction, decocting the materials at 95 ℃ for 30min, filtering the decoction to obtain a filtrate 1, decocting the decoction dregs with 117kg of water at 90 ℃ for 25min, filtering the decoction to obtain a filtrate 2, mixing the filtrate 1 and the filtrate 2, and concentrating the mixture to one fifth of the original volume to obtain a medicinal juice, wherein the rest decoction dregs are used for later use.

Step S2, preparing glycyrrhizic acid: adjusting pH of the concentrated decoction obtained in step S1 with citric acid, adjusting pH to 3, centrifuging the decoction to obtain glycyrrhizic acid crude product, dissolving glycyrrhizic acid crude product with 95% ethanol, adjusting pH to 8 with ammonia water, filtering to obtain glycyrrhizic acid ammonium salt precipitate, and recrystallizing with glacial acetic acid to obtain relatively pure glycyrrhizic acid solid.

Step S3, preparing grape mash: selecting 600kg of cabernet sauvignon with undamaged appearance, adding the residue left in the step S1 and the medicine juice obtained after the step S2 centrifugation when the stem is removed and the grapes are crushed, mixing to obtain grape mash, and adding 30mg of pectinase into each liter of the grape mash.

Step S4, steeping and fermenting: soaking at 10 deg.C for 6 days, heating to 30 deg.C, fermenting for 8 days, adding 0.2g Saccharomyces cerevisiae per liter of grape mash, and filtering to obtain fermented liquid.

Example 3

Step S1, blending and decocting: selecting cleaned traditional Chinese medicinal materials such as 9kg of liquorice, 3kg of hawthorn, 2.5kg of medlar, 2kg of longan and the like, cutting the materials, adding 107kg of water for first decoction, decocting the materials at 93 ℃ for 27min, filtering the decoction to obtain a filtrate 1, decocting the decoction dregs with 74kg of water at 93 ℃ for 27min, filtering the decoction dregs to obtain a filtrate 2, mixing the filtrate 1 and the filtrate 2, and concentrating the mixture to one fifth of the original volume to obtain a medicinal juice, wherein the rest of the decoction dregs are used for later use.

Step S2, preparing glycyrrhizic acid: adjusting pH of the concentrated decoction obtained in step S1 with citric acid, adjusting pH to 2.5, centrifuging the decoction to obtain glycyrrhizic acid crude product, dissolving glycyrrhizic acid crude product with 95% ethanol, adjusting pH to 7.5 with ammonia water, filtering to obtain glycyrrhizic acid ammonium salt precipitate, and recrystallizing with glacial acetic acid to obtain relatively pure glycyrrhizic acid solid.

Step S3, preparing grape mash: 450kg of cabernet sauvignon with undamaged appearance is selected, the residue left in the step S1 and the medicine juice after the step S2 centrifugation are added when the stem is removed and the crushed grapes are mixed into grape mash, and 25mg of pectinase is added into each liter of the grape mash.

Step S4, steeping and fermenting: soaking at 8 deg.C for 5 days, heating to 30 deg.C, fermenting for 6 days, adding 0.2g Saccharomyces cerevisiae per liter of grape mash, and filtering to obtain fermented liquid.

Example 4

Step S3, preparing grape mash: 450kg of cabernet sauvignon with undamaged appearance is selected, the grape is subjected to stem removal and crushing to obtain grape mash, and 25mg of pectinase is added into each liter of grape mash.

Example 5

Step S3, preparing grape mash: 450kg of cabernet sauvignon with undamaged appearance is selected, the grape is subjected to stem removal and crushing to obtain grape mash, and 25mg of pectinase and 85mg of potassium metabisulfite are added into each liter of grape mash.

Example 6

Step S1, blending and decocting: selecting cleaned Chinese medicinal materials of 3kg of hawthorn, 2.5kg of medlar, 2kg of longan and the like, cutting the Chinese medicinal materials, adding 49kg of water for first decoction, decocting the Chinese medicinal materials at 93 ℃ for 27min, filtering the decoction to obtain filtrate 1, decocting the decoction dregs with 34kg of water at 93 ℃ for 27min, filtering the decoction to obtain filtrate 2, mixing the filtrate 1 and the filtrate 2, and concentrating the mixture to one fifth of the original volume to obtain medicinal juice, wherein the rest decoction dregs are reserved.

Example 7

Step S1, blending and decocting: selecting cleaned traditional Chinese medicinal materials such as 9kg of liquorice, 3kg of hawthorn, 2kg of longan and the like, cutting the traditional Chinese medicinal materials, adding 91kg of water for first decoction, decocting the traditional Chinese medicinal materials at 93 ℃ for 27min, filtering the decoction to obtain a filtrate 1, decocting the decoction dregs with 63kg of water again at 93 ℃ for 27min, filtering the decoction to obtain a filtrate 2, mixing the filtrate 1 and the filtrate 2, and concentrating the mixture to one fifth of the original volume to obtain a medicinal juice, wherein the rest decoction dregs are reserved.

The samples prepared in the examples 1-7 according to the preparation process are placed for a period of time, wherein the stability, aroma, taste and appearance are evaluated through the evaluation of a professional organization evaluator, and the total number of the bacterial colonies is determined according to the national standard GB4789, and the results are shown in tables 1 and 2.

TABLE 1 evaluation results of health fruit wine

It can be seen from the above table that the examples 1-3 have better stability and stronger drug fragrance after adding a proper amount of traditional Chinese medicinal materials, and the taste is sour and sweet, fine and uniform, and in comparative examples 4 and 5, both are grape fermentation, the difference is that potassium metabisulfite is added during the impregnation in example 5, the fermentation effect in example 5 is better, the color of the fruit wine is pure, and the fermentation in example 4 has problems and is lighter in color, and the comparative examples 1-5 can see that the acidity regulation and the antiseptic action of citric acid in the traditional Chinese medicinal materials, and the sterilization and disinfection actions of the drug juice and the drug residues can ensure the smooth proceeding of the fermentation. In example 6, the traditional Chinese medicine licorice is not added, which results in insufficient drug fragrance and sweetness, and in example 7, the traditional Chinese medicine wolfberry is not added, which results in poor stability of the grape.

TABLE 2 Total phenol and Total flavone contents of health fruit wine

As can be seen from the above table, the nutrient substances of the health-care fruit wine added with the traditional Chinese medicinal materials in the comparative examples 1-3 are obviously higher than those in the comparative examples 4-5, the data in the comparative example 4 show that the problem occurs in the fermentation process, so that various substances cannot be completely leached, the comparative example 6 does not add liquorice, the total amount of the nutrient substances is reduced along with the increase of the amount of the liquorice, and the comparison of the examples 1-3 and the examples 6-7 shows that the difference of the leaching contents of the nutrient substances such as phenols is large, so that the combination of a large amount of organic acids and the phenolic substances in the medicine juice can reduce the concentration of the phenolic substances in the solution, further accelerate the leaching of the phenolic substances, and finally obviously improve the content of the nutrient substances in the health-care fruit wine.

Claims

1. A preparation process of health-care fruit wine is characterized by comprising the following steps:

step S3, preparing grape mash: selecting red grapes with undamaged surfaces, adding the dregs left in the step S1 and the medicine juice centrifuged in the step S2 when removing stalks and crushing, and finally adding pectinase;

2. The preparation process of the health care fruit wine according to claim 1, which is characterized in that: in the step S1, the Chinese medicinal materials include, by weight, 75-100 parts of licorice, 20-40 parts of hawthorn, 15-30 parts of medlar and 15-25 parts of longan.

3. The preparation process of the health care fruit wine according to claim 1, which is characterized in that: the decocting method in the step S1 comprises the steps of adding water which is 5-8 times of the total mass of the traditional Chinese medicinal materials into the traditional Chinese medicinal materials, decocting for 25-30 min at 90-95 ℃, filtering to obtain filtrate 1, decocting medicinal residues for 25-30 min at 90-95 ℃ with water which is 3-6 times of the total mass of the traditional Chinese medicinal materials, filtering to obtain filtrate 2, mixing the filtrate 1 and the filtrate 2, and concentrating to one fifth of the original volume to obtain medicinal juice.

4. The preparation process of the health care fruit wine according to claim 1, which is characterized in that: and step S2, the pH of the concentrated medicine juice in the step S1 is adjusted to 2-3 by citric acid.

5. The preparation process of the health care fruit wine according to claim 1, which is characterized in that: in the step S3, the red grape is a mature cabernet sauvignon variety, the mass of the red grape is 40-60 times of that of the liquorice, and the pectinase is added into each liter of grape mash by 20-30 mg.

6. The preparation process of the health care fruit wine according to claim 1, which is characterized in that: in the step S4, the dipping time is 3-6 days, and the fermentation time is 4-8 days.

7. The preparation process of the health care fruit wine according to claim 1, which is characterized in that: and 0.2g of saccharomyces cerevisiae is added into each liter of grape mash during fermentation in the step S4.

8. The preparation process of the health care fruit wine according to claim 1, which is characterized in that: the clarification treatment in step S5 is to add 0.5g/L of diatomite and obtain a clear liquid after filtration.