CN1150307C - Aloe wine and its making process - Google Patents
Aloe wine and its making process Download PDFInfo
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- CN1150307C CN1150307C CNB011150394A CN01115039A CN1150307C CN 1150307 C CN1150307 C CN 1150307C CN B011150394 A CNB011150394 A CN B011150394A CN 01115039 A CN01115039 A CN 01115039A CN 1150307 C CN1150307 C CN 1150307C
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Abstract
The present invention relates to aloe wine and a preparation method thereof, which belongs to the technical field of the preparation of health care wine. The aloe wine of the present invention is prepared from grain distillate spirits, enzymolysis juice of aloe full leaves, honey, fermented grape juice and flavouring agent. Because the aloe juice is prepared by the enzymolysis method, the aloe wine of the present invention is rich in amino acids, vitamin, trace elements, aloin, aloe emodin and other constituents, and can enhance appetite and improve sleep quality after being drunk for a long term. In addition, the aloe wine has the health care functions of promoting the secretion of gastric acids, invigorating the stomach, loosening the bowels to ease constipation, enhancing immunity, etc.; the aloin contained in the wine has the outstanding effects of aging resistance and tumor prevention for a human body.
Description
The present invention relates to a kind of wine that contains asparagus juice and preparation method thereof, belong to the manufacturing technology field of wine.
Aloe Liliaceae perennial evergreen fleshiness woody plant, its kind has the hundreds of kind, and what be exploited all over the world at present and realize that industrialization produces mainly contains: as the general aloe of opening of pharmaceuticals; Aloe barbadensis Miller and Aloe arborescens var. natalensis as food, beverage and makeup.Showing that according to the study the abundant fleshiness of aloe leaf contains nutritions such as rich in protein, amino acid, VITAMIN, trace element and various saccharides, is human precious green food and healthcare products.Though aloe nutritional is abundant, because its special mouthfeel characteristics directly eat and make us being difficult to accepting, therefore,, must overcome these shortcomings as food applications, allow the human consumer take like a shot.And the liquor of China a kind of traditional beverages that to be people extensively drink, the human consumer is numerous, and aloe and liquor are combined, and allows people enjoy the aloetic health protection effect when drinking, and people's body and mind is benefited, and promotes fitness-for-all.The preparation of existing aloe wine is to add aloe to soak the health promoting wine that forms in liquor, and its shortcoming is that the nutrition that soaks out of aloe is limited, fails to make full use of the aloetic effective ingredient.
The purpose of this invention is to provide a kind of abundant preservation aloe effective ingredient, fill a prescription rationally, have aloe wine of health protection effect and preparation method thereof.
The objective of the invention is to be achieved through the following technical solutions.
Aloe wine component of the present invention is as follows, is weight part:
80～100 parts of 25～55 ° of grain neutral spirits, 5～15 parts in enzymolysis aloe full leaf juice, 1～5 part of honey, 0～5 part of fermenting must, 0～1 part of acidic flavoring agent.
Above-mentioned acidic flavoring agent is one of following or its mixing: Glacial acetic acid, lactic acid, caproic acid, oxysuccinic acid.
Above-mentioned acidic flavoring agent preferred weight ratio 1.5: 1: 1: the mixture of 0.5 Glacial acetic acid, lactic acid, caproic acid and oxysuccinic acid.
The potassium sorbate of sanitas 0.08～0.1% or 0.04～0.06% Sodium Benzoate are arranged in the above-mentioned aloe full leaf juice.
Method of the present invention comprises the steps:
One, the preparation of aloe full leaf juice
(1) with the Folium Aloe dust removal, carry out germicidal treatment with the chlorine bleach liquor, wash down, dry, be ground into pulpous state, homogenization treatment;
(2) add oxidation preventive isoascorbic acid sodium or xitix in the slurry of the Folium Aloe behind homogeneous, add-on is 0.01%～0.02% of a leaf slurry weight, stirs;
(3) be warming up to 45～50 ℃, add polygalacturonase, cellulase, proteolytic enzyme simultaneously, consumption is respectively 0.3～0.6%, 0.4～0.7%, 0.1～0.2%, 2～3 hours enzymolysis of airtight insulation under 45～50 ℃ of conditions;
(4) slurries through above-mentioned processing carry out solid-liquid separation, the peeling slag, after be warming up to 80～85 ℃ and carry out sterilization, kept 15～30 minutes, and made the enzyme of interpolation and the related enzymes inactivation in the Folium Aloe, send into freezer again, refrigeration was handled 16～24 hours under 2～5 ℃ of conditions, impel labile element formation flocks in the slurries,, obtain clarifying asparagus juice so that separate;
(5) carry out centrifugal treating with supercentrifuge more at last, remove the flocks that forms in the slurries, so far, obtaining is exactly clarifying asparagus juice, is warming up to 85～90 ℃ again and carries out last sterilising treatment, and the time is 15～30 minutes;
(6) add the potassium sorbate of sanitas 0.08～0.1% or 0.04～0.06% Sodium Benzoate, send into to store in the cylinder and store, naturally cool to room temperature after, store in shady and cool dry place, be preferably in 2～5 ℃ of freezers and store.
Two, the preparation of aloe wine
80～100 parts of 25～55 ° of grain neutral spirits add 5～15 parts in above-mentioned aloe full leaf juice, select to carry out with gac 1～5 part of the fresh honey of purifying treatment, 0～5 part of fermenting must, 0～1 part of seasonings.Stir and filter.
Three, use the acidic flavoring agent seasoning
Acidic flavoring agent is mainly used Glacial acetic acid, lactic acid, caproic acid and oxysuccinic acid, and consumption is: 0.005～0.01%, 0.005～0.01%, 0.005～0.01% and 0.02～0.05%, and the fermenting must consumption is 0～5%, stores 15～30 days, then filtration, can.
Aloe wine of the present invention selects honey and aloe compatibility, is to cooperate preferably according to theory of traditional Chinese medical science.Honey is gone into spleen, lung, intestines, stomach, the effect that can play invigorating the spleen and benefiting QI, moistens the lung and relieve the cough.In addition, honey also has following unique effects: 1, profit is just unimpeded; Honey is sweet and moist, can slide sharp large intestine; 2, analgesic effect: honey is sweet slow, delays and can go urgency, so can end trusted subordinate's muscle sore pain; 3, detoxification: honey is sweet and peaceful, thus can detoxify, in especially separating poison without a head and causing, be in harmonious proportion hundred medicines and with the same merit of Radix Glycyrrhizae; 4, heat-clearing effect: honey is given birth to then cool in nature, so the energy heat-clearing is ripe then warm in nature, can resist the sweet cold of aloe; The doctor trained in Western medicine theory is thought in addition, and honey can increase respiratory capacity and blood sugar to human body, and in vitro tests has anti-microbial effect.
Aloe wine wine and women-sensual pursuits of the present invention pool is pleasant, is light amber, and clear has comfortable happy people's aloe perfume (or spice) and aroma, and flavour is pure and mild sweet, and the wine body relaxes along harmony, and pleasant impression is refreshing clean.This wine wine degree is the high-quality low alcohol between 20～40 degree, the characteristics of existing rich fragrance wine have the aloetic flavour again, and taste is moderate, smell coordination, and outward appearance has the characteristics of fruit wine, and taste still embodies the characteristic of liquor.Owing in processing and process for preparation, taked a series of sfgd., kept abundant nutrition and the physiologically active substance that aloe contained effectively.Therefore, aloe wine of the present invention is rich in compositions such as amino acid, VITAMIN, trace element and aloin, rhabarberone, long-term drinking can improve a poor appetite, improve sleep quality, also have gastric acid secretion simultaneously, the health-care effects such as rushing down, relax bowel, improve immunizing power that is good for the stomach, its aloin that contains, rhabarberone also have outstanding effect aspect flight against senium of human body, the prophylaxis of tumours.
The present invention will be further described below in conjunction with embodiment.
Embodiment 1.
Select the Folium Aloe in 3 years of leaf age, from top to bottom, gathered once in per 2 months, adopt 3 leaves, water rinses out dust on the blade face, foreign material, be that 10% chlorine bleach liquor carries out germicidal treatment with concentration at every turn, and consumption is 1.5%, to kill microorganism or the harmful assorted bacterium of having on the blade, take out after about 10 minutes, clean with flushing with clean water, dry then.Carry out fragmentation again, aloe is pulverized be pulpous state, after enter colloidal mill and carry out homogenization treatment.Folium Aloe behind homogeneous slurry is added oxidation preventive isoascorbic acid sodium, press 0.01% of leaf slurry amount and add, stir.Be warming up to 48 ℃ then in reactor, add polygalacturonase, cellulase, proteolytic enzyme simultaneously, consumption is respectively 0.5%, 0.5%, 0.15%, and airtight insulation is 2.5 hours under 50 ℃ of conditions.Slurries through above-mentioned processing carry out solid-liquid separation with solid bowl centrifuge, remove the skin slag in the defoliation slurry, after be warming up to 85 ℃ and carry out sterilization, kept 20 minutes, and made the enzyme of interpolation and the related enzymes inactivation in the Folium Aloe, send into freezer again, refrigeration was handled 24 hours under 4 ℃ of conditions, impel labile element formation flocks in the slurries,, obtain clarifying asparagus juice so that separate.Carry out centrifugal treating with supercentrifuge again, remove the flocks that forms in the slurries, so far, what obtain is exactly clarifying asparagus juice, be warming up to 90 ℃ again and carry out last sterilising treatment, time is 25 minutes, adds potassium sorbate preservative again, and consumption is 0.09%, send into to store in the cylinder and store, after naturally cooling to room temperature, store, in Cool Room 4, store in shady and cool dry place.
Embodiment 2～5 preparation methods are identical with embodiment 1, and the consumption of different is relevant component is listed in the following table.
The aloe wine of embodiment 1～5 is formed
The aloe wine of embodiment 1 and other commercially available aloe wine (contrast sample wine) related detection data contrast is as follows:
1. major ingredient survey report:
Embodiment 1 contrast sample wine
Wine degree % (V): 38 ° 33.8 °
Total reducing sugar: 30.58g/L-
Reducing sugar: 21.22g/L-
Total acid: 0.9g/L (with citric acid juice) 0.24g/L
Total ester: 2.6g/L 3.15g/L
Ethyl hexanoate: 110mg/100mL-
2. sanitary index:
Methyl alcohol: 0.1g/L 0.01g/L
Potato spirit: 0.6g/L 0.08g/L
Plumbous:＜1mg/L＜1mg/L
Manganese:＜2mg/L-
3. amino acid examining report:
Test basis: GB/T14965-94, amino acid unit: mg/100ml
| Sequence number | Title | Embodiment 1 | The contrast sample | Sequence number | Title | Embodiment 1 | The contrast sample |
| 1 | Aspartic acid | 1.77 | 0.56 | 10 | Isoleucine | 0.64 | 0.22 |
| 2 | Threonine | 0.91 | 0.25 | 11 | Leucine | 1.13 | 0.23 |
| 3 | Serine | 1.04 | 0.31 | 12 | Tyrosine | 0.63 | 0.14 |
| 4 | L-glutamic acid | 2.80 | 1.08 | 13 | Phenylalanine | 3.19 | 0.24 |
| 5 | Glycine | 0.89 | 0.24 | 14 | Methionin | 1.05 | 0.27 |
| 6 | L-Ala | 1.11 | 0.33 | 15 | Histidine | 0.36 | 0.08 |
| 7 | Gelucystine | Trace | 0.21 | 16 | Arginine | 0.72 | 0.21 |
| 8 | Xie Ansuan | 1.24 | 0.42 | 17 | Proline(Pro) | 2.83 | 0.23 |
| 9 | Methionine(Met) | 0.50 | 0.31 | Summation | 20.81 | 5.33 |
4. micro-examining report:
Test basis: Q/ZNJ005-2000
Embodiment 1 contrast sample wine
Zinc (Zn) 0.50mg/L does not detect
Potassium (K) 70mg/L 124mg/L
Calcium (Ca) 250mg/L 96mg/L
Magnesium (Mg) 43mg/L 28mg/L
Strontium (Sr) 0.7mg/L 0.6mg/L
Summation 364.2mg/L 248.6mg/L
5. the examining report of VITAMIN:
Embodiment 1 contrast sample wine test basis
Vitamins B
10.067mg/L 0.032mg/L GB/T12390-1990
Vitamins B
20.50mg/L do not detect (＜0.055) GB/T12391-1990
Vitamins B
63.30mg/L 0.56mg/L GB/T14702-1993
Vitamin-E 1.92mg/L 0.24mg/L GB/T123833-1990
Summation 5.787mg/L 0.832mg/L
Vitamin A 63.1IU/l does not detect (＜0.055) GB/T123833-1990
6. rhabarberone examining report:
Detection method: thin layer chromatography scanning
Embodiment 1 contrast sample wine
0.107mg/100ml 0.0121mg/100ml
Claims (6)
1. aloe wine is characterized in that component is as follows:
80～100 parts of 25～55 ° of grain neutral spirits, 5～15 parts in enzymolysis aloe full leaf juice, 1～5 part of honey, 0～5 part of fermenting must, 0～1 part of acidic flavoring agent.
2. aloe wine as claimed in claim 1 is characterized in that, described acidic flavoring agent is one of following or its mixing: Glacial acetic acid, lactic acid, caproic acid, oxysuccinic acid.
3. aloe wine as claimed in claim 1 is characterized in that, described acidic flavoring agent is 1.5: 1: 1: the mixture of 0.5 Glacial acetic acid, lactic acid, caproic acid and oxysuccinic acid.
4. aloe wine as claimed in claim 1 is characterized in that, the potassium sorbate of sanitas 0.08～0.1% or 0.04～0.06% Sodium Benzoate are arranged in the described aloe full leaf juice.
5. the preparation method of the described aloe wine of claim 1 comprises the steps:
(1) preparation of aloe full leaf juice
1. with the Folium Aloe dust removal, carry out germicidal treatment, wash down, dry, be ground into pulpous state, homogenization treatment with the chlorine bleach liquor;
2. add oxidation preventive isoascorbic acid sodium or xitix in the slurry of the Folium Aloe behind homogeneous, add-on is 0.01～0.02% of a leaf slurry weight, stirs;
3. be warming up to 45～50 ℃, add polygalacturonase, cellulase, proteolytic enzyme simultaneously, consumption is respectively 0.3～0.6%, 0.4～0.7%, 0.1～0.2%, 2～3 hours enzymolysis of airtight insulation under 45～50 ℃ of conditions;
4. the slurries through above-mentioned processing carry out solid-liquid separation, the peeling slag, after be warming up to 80～85 ℃ and carry out sterilization, kept 15～30 minutes, and made the enzyme of interpolation and the related enzymes inactivation in the Folium Aloe, send into freezer again, refrigeration was handled 16～24 hours under 2～5 ℃ of conditions, impel unstable constituents formation flocks in the slurries,, obtain clarifying asparagus juice so that separate;
5. carry out centrifugal treating with supercentrifuge more at last, the flocks that forms in the slurries of place to go, so far, what obtain is exactly clarifying asparagus juice, is warming up to 85～90 ℃ again and carries out last sterilising treatment, and the time is 15～30 minutes;
6. add the potassium sorbate of sanitas 0.08～0.1% or 0.04～0.06% Sodium Benzoate, send into to store in the cylinder and store, naturally cool to room temperature after, store in shady and cool dry place;
(2) preparation of aloe wine
80～100 parts of 25～55 ° of grain neutral spirits add 5～15 parts in above-mentioned enzymolysis aloe full leaf juice, select to carry out with activated carbon 1～5 part of the fresh honey of purifying treatment, 0～5 part of fermenting must, and 0～1 part of acidic flavoring agent stirs and filters.
6. the preparation method of aloe wine as claimed in claim 5, it is characterized in that, aloe wine to preparation carries out seasoning with acidic flavoring agent, the acidic flavoring agent consumption is 0.005～0.01%, 0.005～0.01%, 0.005～0.01% and 0.02～0.05% Glacial acetic acid, lactic acid, caproic acid and oxysuccinic acid, stores 15～30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011150394A CN1150307C (en) | 2001-06-08 | 2001-06-08 | Aloe wine and its making process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011150394A CN1150307C (en) | 2001-06-08 | 2001-06-08 | Aloe wine and its making process |
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| Publication Number | Publication Date |
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| CN1323885A CN1323885A (en) | 2001-11-28 |
| CN1150307C true CN1150307C (en) | 2004-05-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011150394A Expired - Fee Related CN1150307C (en) | 2001-06-08 | 2001-06-08 | Aloe wine and its making process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100378212C (en) * | 2005-12-31 | 2008-04-02 | 广西亮亮食品有限公司 | Preparation method of aloe wine |
| CN100395325C (en) * | 2005-12-31 | 2008-06-18 | 贾丽英 | Aloe grape dry red wine and its preparation method |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101307277B (en) * | 2008-05-26 | 2011-06-15 | 赖钟 | Process for brewing spirit form red grapes |
| CN103053927A (en) * | 2013-01-23 | 2013-04-24 | 梁铁耀 | Aloe noodle and making process thereof |
| CN105695202A (en) * | 2016-03-18 | 2016-06-22 | 杨富建 | Wine and preparation method thereof |
| CN107164139A (en) * | 2017-06-29 | 2017-09-15 | 福建省农业科学院农业工程技术研究所 | Rich in plant polyphenol without low-alcohol wine and preparation method thereof |
| CN113115879A (en) * | 2021-05-24 | 2021-07-16 | 张竞尹 | A compound beverage containing Aloe and its preparation method |
-
2001
- 2001-06-08 CN CNB011150394A patent/CN1150307C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100378212C (en) * | 2005-12-31 | 2008-04-02 | 广西亮亮食品有限公司 | Preparation method of aloe wine |
| CN100395325C (en) * | 2005-12-31 | 2008-06-18 | 贾丽英 | Aloe grape dry red wine and its preparation method |
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| Publication number | Publication date |
|---|---|
| CN1323885A (en) | 2001-11-28 |
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