CN113604322A - Preparation process of hydrogen-rich burdock wine - Google Patents
Preparation process of hydrogen-rich burdock wine Download PDFInfo
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- CN113604322A CN113604322A CN202111111641.0A CN202111111641A CN113604322A CN 113604322 A CN113604322 A CN 113604322A CN 202111111641 A CN202111111641 A CN 202111111641A CN 113604322 A CN113604322 A CN 113604322A
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- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 102
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 101
- 229910052739 hydrogen Inorganic materials 0.000 title claims abstract description 27
- 239000001257 hydrogen Substances 0.000 title claims abstract description 27
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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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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- C12G3/00—Preparation of other alcoholic beverages
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- 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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- 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
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- 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
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- 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
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
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Abstract
The invention discloses a preparation process of hydrogen-rich burdock wine, which adopts the traditional fermentation technology, takes GJYI1 as a fermentation strain, and prepares the burdock fermented wine for standby; pulverizing fresh radix Arctii at low temperature, breaking cell wall, and squeezing to obtain juice; selecting the base liquor from the gujinggong liquor with the reduction degree of the electrolytic weak alkaline hydrogen-rich water; the burdock fermented wine, the burdock fresh juice and the base wine are blended according to a scientific proportion, and finally the hydrogen-enriched burdock wine which is clear in wine body, slightly yellow and bright in color, has the characteristic of obvious natural flavor of fresh burdock roots, is rich in healthy ingredients such as polysaccharide, polyphenol and multiple vitamins in burdock and can keep stable in flavor, color, taste and nutritional ingredients for a long time is prepared through a low-temperature freezing and filtering technology and a low-temperature ultrahigh-pressure sterilization technology.
Description
Technical Field
The invention relates to a preparation process of hydrogen-rich burdock wine, and belongs to the field of healthy white spirit.
Background
Burdock (academic name: Arctiumlappa L.), also known as: cacumen Et cacumen Tamaricis, fructus Arctii, and radix Panacis Quinquefolii. Belongs to order Campanulales, family Compositae, and is reputed by Chinese ginseng and Korean ginseng. Burdock root quilt in the national health food letter (2013) No. 83): as a common food management, the burdock can be recorded in detail in the compendium of materia medica of Li Shizhen as early as the capability of dredging twelve meridians, removing the bad qi of the five internal organs and resisting the aging after long-term taking, the burdock root contains synanthrin, volatile oil, burdock acid, various polyphenol substances and aldehydes, is rich in cellulose and amino acid, especially has higher content of the amino acid with special pharmacological action, and has the effects of resisting aging, resisting cancer, reducing blood pressure, reducing blood sugar and the like.
The burdock root is rich in polyphenols, so that the burdock root is particularly easy to be oxidized and browned into brownish black, the fresh burdock root is fresh and elegant in flavor and sweet in taste, and contains various vitamin components, but the natural flavor and the vitamins are not suitable for being extracted and collected, the flavor is easy to damage in the processing process, the flavor is particularly easy to cover in blending wine, and the common soaking and extracting process of the existing health wine is not suitable for producing the health wine rich in the natural flavor of the burdock.
Disclosure of Invention
The invention aims to provide a preparation process of hydrogen-rich burdock wine, and provides a hydrogen-rich burdock wine which is rich in healthy components such as polysaccharide, polyphenol and multiple vitamins in burdock for consumers. The hydrogen-rich burdock wine obtained by the invention is clear in wine body, slightly yellow and bright in color and has the characteristic of obvious natural flavor of fresh burdock roots.
The raw material used in the invention is selected fresh burdock root. Adopting a traditional fermentation technology, taking GJYI1 as a fermentation strain, and preparing the burdock fermented wine for later use; pulverizing fresh radix Arctii at low temperature, breaking cell wall, and squeezing to obtain juice; selecting the base liquor from the gujinggong liquor with the reduction degree of the electrolytic weak alkaline hydrogen-rich water; the burdock fermented wine, the burdock fresh juice and the alcohol containing the alcohol content of the gujinggong are blended according to scientific proportion, and finally the hydrogen-rich burdock wine which is clear in wine body, slightly yellow and bright in color, has the characteristic of obvious natural flavor of fresh burdock roots, is rich in polysaccharide, polyphenol, multiple vitamins and other health components in burdock, and can keep the flavor, color, taste and nutrient components stable for a long time is prepared through a low-temperature freezing and filtering technology and a low-temperature ultrahigh-pressure sterilization technology.
The strain GJYI1 used in the invention belongs to Issatchenkia orientalis with a collection number of: CCTCC NO: m20191024, deposit date: 12 and 9 days in 2019, wherein the preservation unit is as follows: china center for type culture Collection, Address: china, Wuhan university. The strain is obtained by screening fermented grains of the wine made from the gujinggong wine, has the characteristics of high temperature resistance and alcoholic strength resistance, and the fermented burdock wine can better keep the faint scent flavor and the nutrient substances of burdock roots.
The raw material liquids in the base wine respectively have the following proportions: 2-4% of burdock fermented wine and 3-5% of burdock fresh juice.
The burdock used in the invention is root of burdock, belongs to the homology of medicine and food, and is also named as: the reputations of Chinese ginseng and Korean ginseng are malignant, powerful, and east American ginseng.
The burdock fermented wine is prepared by the method comprising the following steps:
pulverizing 10kg fresh radix Arctii, adding cellulase 1-1.5g, 1-2L and crystal sugar 0.5-1kg to make Brix sugar degree reach 22-25, and rapidly stirring for dissolving; treating a fermentation stock solution by adopting a low-temperature ultrahigh-pressure sterilization technology, adding 0.2-1.0% of GJYI1 strain solution activated for 48h by using sterilized sorghum saccharification solution (the preparation and sterilization method of the sorghum saccharification solution is referred to QB/T4257 and 2011 general analytical method of brewing Daqu), wherein the strain activation method comprises the steps of selecting a bacterial colony from an inclined plane, placing the bacterial colony in a triangular bottle containing 100mL of sorghum saccharification solution, placing the triangular bottle in a shaking incubator at constant temperature of 30 ℃ for culturing for 48h, sealing, carrying out anaerobic fermentation at room temperature for 28-35 days, filtering, adding 1-8% of ZTC1+1 III type natural clarifying agent mixed solution for clarification, and filtering to obtain the burdock fermented wine.
The fresh burdock squeezed juice is prepared by the method comprising the following steps:
crushing 10kg of fresh burdock roots at 0-10 ℃, adding 10-20L of edible alcohol solution with the alcoholic strength of 30-50% vol, mixing, ultrasonically breaking the walls (0-10 ℃) at low temperature, juicing by using a juicer, filtering, adding 1-8% of mixed solution of ZTC1 and 1 III type natural clarifying agent, clarifying, and filtering to obtain the fresh burdock juice.
The base wine is the gujinggong wine with the alcohol content reduced by electrolytic weak alkaline hydrogen-rich water, and the alcohol content after the alcohol content reduction is 45-55% vol. The electrolytic alkalescent hydrogen-rich water is obtained by electrolyzing pure water, wherein the pH value is 8.0-9.0, and the hydrogen content is more than or equal to 0.8 ppm. The water is small molecular group water with negative charges, has strong permeability and penetrating power, can exert strong activity, is easier to absorb, and promotes metabolism. The electrolyzed and reduced water contains a large amount of active hydrogen, has reducibility, can effectively remove free radicals, and has the following functions in the early 90 s approved by the national medical administration: the redundant acid radicals are neutralized, and the immunity is improved; improving gastrointestinal function and promoting metabolism; softening blood vessels, reducing blood viscosity, and the like.
The base wine used in the invention is the elegant and soft type gujinggong wine which is prepared by reducing the degree of electrolytic alkalescent hydrogen-rich water and elaborately.
The ZTC1+1 III natural clarifier is a natural high molecular substance extracted from food, has the advantages of high safety and no residue, is especially suitable for being applied in the industries of traditional Chinese medicine and plant extraction, does not influence effective ingredients, and especially does not influence flavone, polysaccharide, polypeptide, amino acid and the like.
The low-temperature ultrahigh-pressure sterilization technology used for wine sterilization can well retain the color, the aroma, the taste, the vitamins and other functional components of food.
The hydrogen-rich burdock wine provided by the invention not only has a delicate flavor of fresh burdock and rich nutrient components of burdock, but also has the characteristics of easier metabolism and sobering-up caused by hydrogen-rich, and no damage to liver.
Compared with the prior art, the invention has the beneficial effects that:
1. the burdock root blending liquid is prepared by adopting a plurality of ways, different blending liquids have different styles of burdock roots, the elegant and soft type gujinggong wine is adopted as base wine, and through blending in different proportions, the fragrance of the burdock roots and the fragrance of the gujinggong wine can be coordinated and blended, the natural flavor of the burdock roots is more durable, the fragrance of the burdock roots is smelled, and the burdock roots are coordinated elegantly;
2. the mixed solution of ZTC1+1 III natural clarifying agent is adopted for clarifying and decolorizing treatment, so that the blended wine sample is clearer and brighter and slightly yellowish green, and better visual enjoyment is brought to drinkers;
3. the nutrient substances in the burdock roots are decomposed into small molecular substances which are easier to be absorbed by human bodies by adopting an anaerobic fermentation technology and microbial metabolic decomposition, and the GJYI1 strain is used as a leavening agent for fermentation, so that the faint scent flavor and various nutrient substances of the burdock roots can be better kept, and the middle-stage flavor and the later-stage flavor of the burdock roots are better played;
4. by adopting a low-temperature ultrasonic wall breaking and squeezing technology, cell walls can be broken, nutrient substances are squeezed and flow out, the fresh natural flavor of the burdock roots and nutrient substances of vitamins damaged by heating in the burdock roots can be well reserved, and the effect of the front-stage flavor of the burdock roots is better born;
5. the low-temperature ultrahigh-pressure sterilization technology can well retain the color, the aroma, the taste, the vitamins and other functional components of the food;
6. the adoption of the electrolyzed weakly alkaline hydrogen-rich water can better prevent the wine body from browning and discoloring, so that the wine body is more stable, and has the characteristics of easier metabolism and sobering-up caused by hydrogen-rich water and no damage to the liver.
The burdock root used in the invention has rich nutritive value, and has the typical color, flavor, taste and typical style characteristics of the product. The alcohol content is 42-52% vol, the total ester content is more than or equal to 2g/L, the dry extract content is more than or equal to 0.90g/L, the total polyphenol content is more than or equal to 10mg/L, the crude polysaccharide content is more than or equal to 50mg/L, the tea contains inulin and volatile oil, burdock acid, a plurality of polyphenol substances and aldehydes, and is rich in cellulose and amino acid, especially the tea has higher content of the amino acid with special pharmacological action, and has the effects of resisting aging, resisting cancer, reducing blood pressure, reducing blood sugar and the like.
Detailed Description
The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
Example (b):
the base wine used in the invention is elegant and soft type ancient well tribute wine with 42% vol, which is prepared by electrolyzing weak alkaline hydrogen-rich water to reduce the alcohol content and elaborately preparing;
the raw material liquids in the invention respectively account for the base wine in the following proportions:
2% of burdock fermented wine;
3 percent of fresh burdock juice.
The preparation steps of the burdock wine are as follows:
1. the preparation method of the burdock fermented wine comprises the following steps: taking 10Kg of fresh burdock root, crushing, adding 1g of cellulase, adding 1.5L of water and 1Kg of rock sugar to ensure that the Brix sugar degree reaches about 24, quickly stirring and dissolving, then treating fermentation liquor by a pasteurization method, quickly cooling to 30 ℃, adding 1.0 percent of activated GJYI1 strain liquid, sealing, carrying out anaerobic fermentation at room temperature for 28-35 days, filtering to obtain burdock fermented wine, adding 4 percent of ZTC1+1 III natural clarifier mixed solution for clarification treatment, and finally filtering to obtain the burdock fermented wine, wherein the fermented wine is rich in burdock flavor, the flavor generated by yeast fermentation is weak, the total ester content is 150mg/L, the alcoholic strength is 15-16.5 vol percent, and the crude polysaccharide content is as follows: 5000-6000mg/L, the total polyphenol content is: 500-550 mg/L;
2. the preparation method of the fresh burdock juice comprises the following steps: crushing 10Kg of fresh burdock root at a low temperature of-5 ℃, adding 15L of edible alcohol solution with the alcoholic strength of 40% vol, mixing, performing low-temperature ultrasonic wall breaking in batches, juicing by using a juicer, filtering to obtain burdock fresh juice, adding 4% of ZTC III natural clarifier mixed solution for clarification treatment, and finally filtering to obtain the burdock fresh juice, wherein the juice is rich in the natural flavor of fresh burdock, and the crude polysaccharide content is as follows: 400-500mg/L, total polyphenol content: 40-55 mg/L;
3. sterilizing the burdock fermented wine and the burdock fresh juice at low temperature and ultrahigh pressure;
4. proportionally adding the gujinggong wine, the burdock fermented wine and the burdock freshly squeezed juice into a blending tank, and starting a stirrer to stir uniformly to obtain blended materials;
5. cooling the blended materials to-10 ℃ by a water chiller, keeping the temperature for 24 hours, filtering by diatomite to obtain supernatant fluid, namely the burdock wine, filling and packaging to obtain a finished product.
Comparative example 1:
the same process as that of the burdock fermented wine in the embodiment is adopted, the fermentation strain is replaced by the high-activity yeast of Dan Bao Li wine brewing, and as a result, the obtained burdock fermented wine contains the strong fragrance generated by yeast fermentation, the total ester content is 150-200mg/L, the alcoholic strength is 11-14% vol, and the crude polysaccharide content is: 4000-5000mg/L, the total polyphenol content is: 400-450mg/L, which is obviously lower than that of GJYI1 strain.
Comparative example 2:
the same as the burdock juicing process in the embodiment, the clarifying agent is replaced by a common 1% chitosan solution, and the chitosan needs to be prepared by acetic acid, so the burdock juicing liquid is brought into obvious sour, the flavor removal rate is too high, the flavor of the fresh burdock is reduced, and the content of crude polysaccharide is as follows: 280-380mg/L, the total polyphenol content is: 30-39mg/L, and has lower flavor retention rate and functional component retention rate than the natural clarifying agent adopting ZTC1+1 III.
Comparative example 3:
the base wine is blended by adopting base wine blended by purified water, and the other operations are carried out according to the embodiment, so that the color of the wine sample is obviously deepened after the wine sample is normally placed for 3 months compared with the embodiment, and the total polyphenol content of the detection embodiment is 2 times that of the comparative embodiment.
Comparative example 4:
the same process as that of the burdock fermented wine in the embodiment is carried out, gradient optimization is carried out on Brix sugar degree of the fermented liquid, and Brix sugar degree of the fermented liquid is respectively set to be 5, 10, 15, 20, 25 and 30, so that the alcoholic strength of the obtained burdock fermented wine is less than or equal to 10% vol when the sugar degree is less than 20, and the alcoholic strength is rapidly increased along with the increase of the sugar degree, and the fermented liquid is easily polluted by mixed bacteria and easily produces foreign flavor; when the sugar degree is more than or equal to 20 and is more than or equal to 25, the alcohol content is more than or equal to 10% vol and is less than or equal to 18% vol, and single strain fermentation can be ensured; when the Brix sugar degree reaches 30, the alcohol content is obviously reduced, which indicates that the Brix sugar degree is too high at present and is not suitable for the growth of yeast. Therefore, the selection of the strain with Brix sugar degree of 20-25 is more suitable for the growth and fermentation of GJYI1 strain, and the fermented wine has higher alcohol content and better wine quality.
In conclusion, the burdock wine which is rich in burdock flavor and burdock functional components and relatively stable in wine body can be obtained by the process and the method applied in the embodiment.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A preparation process of hydrogen-rich burdock wine is characterized by comprising the following steps:
preparing burdock fermented wine for later use by taking GJYI1 as a fermentation strain; pulverizing fresh radix Arctii at low temperature, breaking cell wall, and squeezing to obtain juice; selecting the base liquor from the gujinggong liquor with the reduction degree of the electrolytic weak alkaline hydrogen-rich water; the burdock fermented wine, the burdock fresh juice and the base wine are blended according to a scientific proportion, and finally the hydrogen-enriched burdock wine which is clear in wine body, slightly yellow and bright in color, has the characteristic of obvious natural flavor of fresh burdock roots, is rich in healthy ingredients such as polysaccharide, polyphenol and multiple vitamins in burdock and can keep stable in flavor, color, taste and nutritional ingredients for a long time is prepared through a low-temperature freezing and filtering technology and a low-temperature ultrahigh-pressure sterilization technology.
2. The process according to claim 1, characterized in that:
the strain GJYI1 belongs to Issatchenkia orientalis with the collection number: CCTCC NO: m20191024, the preservation date is: 12 and 9 days in 2019, wherein the preservation unit is as follows: china center for type culture Collection, Address: china, Wuhan university.
3. The process according to claim 2, characterized in that:
the raw material liquids account for the base wine in the following proportion: 2-4% of burdock fermented wine and 3-5% of burdock fresh juice.
4. The preparation process according to claim 1 or 3, characterized in that the burdock fermented wine is prepared by a method comprising the following steps:
pulverizing 10kg fresh radix Arctii, adding cellulase 1-1.5g, 1-2L and crystal sugar 0.5-1kg to make Brix sugar degree reach 22-25, and rapidly stirring for dissolving; treating the fermentation stock solution by adopting a low-temperature ultrahigh-pressure sterilization technology, adding 0.2-1.0% of GJYI1 strain solution activated for 48h by using sterilized sorghum saccharification solution, sealing, performing anaerobic fermentation at room temperature for 28-35 days, filtering, adding a ZTC1+1 III type natural clarifying agent mixed solution for clarification, and filtering to obtain the burdock fermented wine.
5. The preparation process according to claim 1 or 3, characterized in that the fresh burdock juice is prepared by a method comprising the following steps:
crushing 10kg of fresh burdock roots at 0-10 ℃, adding 10-20L of edible alcohol solution with the alcoholic strength of 30-50% vol, mixing, performing ultrasonic wall breaking at low temperature of 0-10 ℃, juicing by using a juicer, filtering, adding a ZTC1+1 III type natural clarifying agent mixed solution for clarification treatment, and filtering to obtain fresh burdock juice.
6. The production process according to claim 1 or 3, characterized in that:
the base wine is the gujinggong wine with the alcohol content reduced by electrolytic weak alkaline hydrogen-rich water, and the alcohol content after the alcohol content reduction is 45-55% vol.
7. The process according to claim 6, characterized in that:
the electrolytic alkalescent hydrogen-rich water is obtained by electrolyzing pure water, wherein the pH value is 8.0-9.0, and the hydrogen content is more than or equal to 0.8 ppm.
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Application publication date: 20211105 |