CN1155004A - Prepn. method for magnetized fruit wine of ribes burejense - Google Patents
Prepn. method for magnetized fruit wine of ribes burejense Download PDFInfo
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- CN1155004A CN1155004A CN 96117164 CN96117164A CN1155004A CN 1155004 A CN1155004 A CN 1155004A CN 96117164 CN96117164 CN 96117164 CN 96117164 A CN96117164 A CN 96117164A CN 1155004 A CN1155004 A CN 1155004A
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Abstract
The present inventiondiscloses a method for preparing magnetized Chinese gooseberry fruit wine, which includes the following steps: mixing Chinese gooseberry fruit yeast juice and fruit wine yeast juice; inoculatingin malt agar and cultivating in seed tank; inoculating seed yeast juice into Chinese gooseberry fruit juice and water fermented liquor; adding sugar to control fermentation to produce wine; post-fermentation of raw wine juice; storing and fermentation; precipitation and removing impurities; removing tartrate and tanning deposit matter; blending Chinese gooseberry fruit wine and heating, sterilizing, filtering and magnetizing. Said invented finished product wine retains the natural flavour of Chinese gooseberry fruit, and raises its nutrition value, and is tasty and palateful.
Description
The present invention relates to a kind of preparation method of magnetic health fruit.
Bread is the staff of life, " all cold gas of the vital organs of the human body is in stomach ..., attacking pathogenic factor with poisonous drug, supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, reinforcing vital QI with meats of five livestock, supplementing vital QI with five kinds of veg etables, taking the mixed foods of various natures and flavors is with nourishing the essence and strengthening QI " (" (interior warp ").As good to eat beverage, fruit wine is the fruit wine of people's favor, particularly integration of drinking and medicinal herbs extremely, and is hot in nature because of it, walks and do not keep, and existing QI and blood regulating connects the merit of train of thought, and there have the sun that shakes to remove again to be cold, and the loose effect of wind of clearing damp is so " Chinese book is eaten will goods " is referred to as " length of hundred medicines ".
Rosa roxburghii (Rosa roxburghii Tratt.f.normalis Rehd.et Wils.) is the mountainmahogany plant, claim thatch pears, thatch lamb's-quarters, oblonga, Wen Xianguo, group's sugar two again, send the spring return, rosa roxburghii, be the high cash crop of a kind of nutritive value, its fruit, leaf, flower, root have the mustard of treatment, carbuncle, and stopping leak dysentery is controlled chronic cough, be good for the stomach, help digestion relieving summer-heat, drug effects such as puckery essence.It is sweet and sour and astringent that supplement to the Herbal, " going from place to place seeking official posts notes " etc. are carried its flavor, and can be good for the stomach, help digestion, relieving summer-heat, and strengthening by means of tonics, " ... steep its juice, fry in shallow oil it, can make cream, just do not subtract also in the short, bristly hair or beard pears with honey ".Bright LI Shi-Zhen was once stated " the pears product are a lot of, all are top grade, can cure the disease ", and pears can heat-clearing, reduce phlegm, promote the production of body fluid, the defaecation of quenching one's thirst.
Rosa roxburghii is a machaka, high about 1 meter.Multi-branched, all over the short thorn of body tool, thorn is born in the base portion of leaf in pairs.The leaf alternate, the odd number pinnately compound leaf and is born between two thorns; The long 1.5-2.5 of petiole centimetre, the tool striped; Stipule is linear, and big portion is connected on the petiole long pointed tooth of edge tool and echinid; The common 7-11 of leaflet piece, mitogenetic, long inverted ovoid is ellipse garden shape extremely, edge tool serrulation, and tip point or garden shape, the wealthy wedge of base portion, the two sides does not have hair; Stockless.The flower both sexes singly are born between the sprig, and incarnadine has fragrance; Calyx 5, the base portion Colaesce becomes tubular, encloses the bag gynoecium, and the upper end is expanded and is formed floral disc, and the surface is close by elongated pricker; Petal 5, wide obovate, the top is recessed; The stamen majority and is born in the floral disc periphery, and hairiness grows in the calyx tube mouth; The gynoecium majority and is born in the calyx tube base portion, the column cap head.Fruit is spherical partially, and close thorn is arranged, and is yellow when ripe, includes most sclerotin achenes, ovum garden shape, tip tool bundle hair.The florescence 4-7 month.In generally being grown in by the geographic ditch in mountain and low mountain, by roadside or the scrub growth, ground such as Jiangsu, Hubei, Sichuan, Guizhou, Yunnan, Guangdong mainly distribute.
Modern nutriology studies confirm that, contain moisture 81 grams, protein 0.7 gram, fat 0.1 gram, carbohydrate 13 grams, heat 56Kcal, robust fibre 4.1 grams, ash content 1.3 grams, 68 milligrams of calcium, 13 milligrams in phosphorus, 2.9 milligrams of iron, 29 milligrams of carotene, 0.05 milligram of VitB1,0.03 milligram in riboflavin, 2585 milligrams in xitix in per 100 grams of fruit of Grossularia burejensis Berger, and contain VE, VB11, folic acid, VK, tannin, copper, manganese, zinc, iron, selenium etc., belong to the edible wild herbs group food.At present predicted the content of nutritive ingredient more than 35 kinds in the fruit of Grossularia burejensis Berger, and verified or isolate.B-Sitosterol (R-4), euscaphic acid (R-5), Tormentic acid tormentic acid (R-6), Protocatechuic Acid (R-10), fatty acid part (R-2) based on stearate acid, kind of composition surplus fatty acid part (R-3) of heneicosanoic acid etc. 50 roughly is divided into three major types, i.e. VITAMIN and tannins, microelement kind, enzyme.
Present known Rosa roxburghii contains 15 kinds of aspartic acid, Threonine, Serine, L-glutamic acid, glycine, L-Ala, Xie Ansuan, methionine(Met), Isoleucine, leucine, tyrosine, stupid L-Ala, Histidine, Methionin, arginine etc.
A large amount of research experiments has confirmed that Rosa roxburghii has antitumous effect (Sucus Rosae Normalis has the good restraining effect to cancer of the stomach district occurred frequently crowd's endogenous NPRO is synthetic, can make nitroso compound formation minimizing in the body), liver protection function (antagonism oxidized form hepatotoxicant toxicity), heart effect (VC is protected in lipopenicillinase, the synergy of flavones, the biological action of β-Gu Zaichun has vessel softening, the effect that reducing blood-fat and atherosclerosis form), nutrition and anti-aging effects (VITAMIN, VE, trace element, the superoxide-dismutase effect), invigorating the spleen and regulating the stomach digestion-aid effect (promotion choleresis), raise immunity effect (effect of Rosa roxburghii polysaccharide), antagonism chronic fluorosis effect (promotes the urine fluorine to drain, the antagonism lipid peroxidation), oxytolerant antifatigue effect etc.Modern medicine and pharmacology further studies show that Single Roxburgh Rose Fruit also matters of containing biological activities " ursin " (Arbutrn), can restraint of tyrosinase activity, hinder " DOPA " and form, prevent and treat pigmentation.Among the people also useful dried Rosa roxburghii is made tea and is treated hypertensive custom.
Therefore, develop, utilize the Rosa roxburghii resource to have economic results in society widely.
The existing thorn pear wine in market is that former sweat condition is joined and formed with pulp, pericarp, and what be difficult to give full play to the former fresh plant nutritive ingredient of Rosa roxburghii should be powerful.
The object of the present invention is to provide a kind of preparation method of magnetizing Rosa roxburghii fruit wine, it is fermenting raw materials brewing technique technology and magnetization technology that this method adopts with bright Sucus Rosae Normalis, the thorn cordiale of producing has not only kept the original nutritive ingredient of Rosa roxburghii, and, more help body-building by the effect that magnetization has strengthened that its invigorating the spleen is kept fit, liver protecting, lipopenicillinase protect the heart, skin-protecting face nursing, cancer-resisting and body's immunity.
The object of the present invention is achieved like this:
Sophisticated Single Roxburgh Rose Fruit is squeezed the pulp spontaneous fermentation of getting the belt leather slag, ratio in 5% behind the fermenting-ripening is inoculated in Sucus Rosae Normalis with zymophyte: agar: water=8: 0.5: 1.5 nutrient solutions, when treating that white colony appears in nutrient solution, choose the measured bacterial strain of matter once more by being inoculated in nutrient solution with quadrat method, through the repeatedly preferred cultivation of amplification, obtain high-quality Rosa roxburghii yeast juice, standby, this moment, the yeast thalline should be transparent, be garden shape or ellipse garden shape through ultramicroscopic observation.By same quadrat method, the fruit wine yeast bacterium is inoculated in Sucus Rosae Normalis: agar: water=nutrient solution was cultivated into fruit wine yeast liquid in 8: 0.5: 1.5, and is standby.General culture temperature is 25-28 ℃, and the time is 72-96 hour.Enter primary fermentation then, select fresh, ripe, do not have to give birth to the mashed fruit of Grossularia burejensis Berger of green-rot, remove impurity, wash, drain to place and accelerated the ripening softeningly in 2-3 days, press extracting juice by conventional process techniques, standby.Rosa roxburghii yeast juice and fruit wine yeast liquid that seed selection is good are inoculated in wort in 1: 1 ratio: agar: water=seed tank culture liquid was cultivated in 7: 0.5: 2.5, culture temperature 25-28 ℃, cultivate after 72-96 hour seed liquor is inoculated in Sucus Rosae Normalis in 5% ratio: 8: 2 fermented liquids of water, 20-25 ℃ of condition bottom fermentation 144-192 hour, sugaring control fermentation generated the original wine of 10-14 degree wine, sugar degree 5-6g%.After original wine enters secondary fermentation, should under 10-18 ℃ of condition, store, about two months of secondary fermentation phase, treat fermentation ends, precipitate when good, after centrifugation filters disgorging and impurity, carry out ion exchange treatment again and remove tartrate and tannin precipitation, long time stored after, the thorn pear wine should be filtered, also allocates by production standard, allotment is made flavouring wine with first-class rock sugar, white sugar, citric acid, edible ethanol, Rosa roxburghii inspissated juice.Deployed thorn pear wine must evenly be sneaked into 65-70 ℃ of heating through ultra-violet sterilization and with 0.2% gelatin, and 15-20 minute, leave standstill clarification filtration, further remove tannin.Through behind the said process, the thorn pear wine can enter can magnetization bottling program, the can magnetization adopts the permanent magnet that will be symmetrically distributed to place the can outer diameter tube, form the closed magnetic field about 2000 Gausses, by magnetic history of the movable realization of wine liquid cutting magnetic line, before the envelope bottle, should dispose into miniature magnetizing apparatus after the can of wine liquid, then the envelope bottle at the bottleneck neck.Thorn pear wine after the bottling should place 65 ℃ of-70 ℃ of hot water germicidal treatment, promptly obtains finished wine.Finished wine is finished the secondary magnetization activity of thorn pear wine by drinking the serve process.
Once, secondary magnetization active magneticstrength is 400-6000 Gauss, the cutting number of times is that the number of times of wine liquid perpendicular cuts magnetic line of force is 6-8 time, field gradient 2-3 is individual, flow velocity is the 2-5 meter per second, the wine flow quantity once is magnetized to the 500-800 ml/min, and secondary is magnetized to the 100-300 ml/min.Once magnetization is that permanent magnet is placed on the external diameter of fruit wine can production line wine liquid output channel, forms 400-6000 Gauss's magnetic field; The secondary magnetization is the bottle neck place that is placed the fruit wine bottle by the column permanent magnet of vinyon with wrapping, and forms 400-6000 Gauss's magnetic field.
The main technical details of thorn pear wine, pol＞50 restrain/1000 milliliters, and wine degree 9% (20 ℃ of v/v) contains juice＞50%.
The invention has the advantages that and cultivated Rosa roxburghii wild yeast bacterium, and be raw material, make finished wine both meet national fruit wine quality standard with the high-quality Sucus Rosae Normalis, kept the natural flavor of Rosa roxburghii again, and improved the nutritive value of fruit wine, it is old that fruit wine is urged, aroma is strong, pure taste.
Below in conjunction with embodiment invention is further specified.
Get 10 milliliters of Rosa roxburghii peel residue fruit jam fermentation liquid, be inoculated in 190 milliliters of Sucus Rosae Normalis: agar: water=8: 0.5: 1.5 nutrient solutions, when treating that white colony appears in nutrient solution, choose the measured bacterial strain of matter, get 10 milliliters once more by being inoculated in nutrient solution with quadrat method, through the preferred cultivation of 4 amplifications, it is standby to obtain high-quality Rosa roxburghii yeast juice, this moment, the yeast thalline should be transparent, be garden shape or ellipse garden shape through ultramicroscopic observation.Culture temperature is 25 ℃, and the time is 72 hours.Equally, fruit wine yeast bacterium (reference culture active dry yeast) is inoculated in Sucus Rosae Normalis: agar: water=8: 0.5: the 1.5=nutrient solution is cultivated into fruit wine yeast liquid, and is standby.Enter primary fermentation then, select fresh, ripe, do not have to give birth to the mashed fruit of Grossularia burejensis Berger of green-rot, remove impurity, washing is clean, drain to place and accelerated the ripening softeningly in 2 days, press extracting juice by conventional process techniques, standby.Rosa roxburghii yeast juice that seed selection is good and fruit wine yeast liquid are got 10 milliliters by 1: 1 mixed and is inoculated in 190 milliliters of worts: agar: water=seed tank culture liquid was cultivated in 7: 0.5: 2.5,25 ℃ of culture temperature, cultivate and after 72 hours 50 milliliters of seed liquor are inoculated in 1000 milliliters of Sucus Rosae Normalis: water=8: 2 fermented liquids, 20 ℃ of condition bottom fermentations 192 hours, sugaring control fermentation generated the original wines of 10 degree wine, sugar degree 5%.After original wine enters secondary fermentation, should under 10 ℃ of conditions, store about two months of secondary fermentation phase, treat fermentation ends, precipitate when good, after centrifugation filters disgorging and impurity, carry out ion exchange treatment again and remove tartrate and tannin precipitation, to improve the quality of time pear wine.Store aftertreatment in 2 years, will sting pear wine and filter, also allocate by production standard, allotment is made flavouring wine with first-class rock sugar, white sugar, citric acid, edible ethanol, Rosa roxburghii inspissated juice.Deployed thorn pear wine must evenly be sneaked into 65 ℃ of heating through ultra-violet sterilization and with 0.2% gelatin, and 15 minutes, leave standstill clarification filtration, further remove tannin.Through behind the said process, the thorn pear wine can enter can magnetization bottling program, the can magnetization adopts the permanent magnet that will be symmetrically distributed to place the can outer diameter tube, form the closed magnetic field about 2000 Gausses, by magnetic history of the movable realization of wine liquid cutting magnetic line, before the envelope bottle, should dispose into miniature magnetizing apparatus after the can of wine liquid, then the envelope bottle at the bottleneck neck.Thorn pear wine after the bottling should place 65 ℃ of hot water germicidal treatment, promptly obtains finished wine.Finished wine is finished the secondary magnetization activity of thorn pear wine by drinking the serve process.
Claims (5)
1. preparation method of magnetizing Rosa roxburghii fruit wine, it is characterized in that Rosa roxburghii yeast juice and fruit wine yeast liquid are inoculated in Fructus Hordei Germinatus by 1: 1 mixed: agar: water=seed tank culture liquid was cultivated in 7: 0.5: 2.5, culture temperature 25-28 ℃, cultivate after 72-96 hour seed liquor is inoculated in Sucus Rosae Normalis in 5% ratio: water=8: 2 fermented liquids, 20-25 ℃ of condition bottom fermentation 144-192 hour, sugaring control fermentation generates 10-14 degree wine, the original wine of sugar degree 5-6 g%, after original wine enters secondary fermentation, should under 10-18 ℃ of condition, store, about two months of secondary fermentation phase, treat fermentation ends, precipitate when good, after centrifugation filters disgorging and impurity, carry out ion exchange treatment again and remove tartrate and tannin precipitation, after long time stored, the thorn pear wine should be filtered, and by the production standard allotment, the first-class rock sugar of allotment, white sugar, citric acid, edible ethanol, the Rosa roxburghii inspissated juice is made flavouring wine, deployed thorn pear wine must evenly be sneaked into 65-70 ℃ of heating through ultra-violet sterilization and with 0.2% gelatin, 15-20 minute, leave standstill clarification filtration and further remove tannin, carry out once then, magnetization thorn pear wine is made in the secondary magnetization.
2. the preparation method of magnetization Rosa roxburghii fruit wine according to claim 1, it is characterized in that sophisticated Single Roxburgh Rose Fruit is squeezed the pulp spontaneous fermentation of getting the belt leather slag, ratio in 5% behind the fermenting-ripening is inoculated in Sucus Rosae Normalis with zymophyte: agar: water=8: 0.5: 1.5 nutrient solutions, when treating that white colony appears in nutrient solution, choose the measured bacterial strain of matter once more by being inoculated in nutrient solution with quadrat method, through the repeatedly preferred cultivation of amplification, can obtain high-quality Rosa roxburghii yeast juice, general culture temperature is 25-28 ℃, and the time is 72-96 hour.
3. the preparation method of magnetization Rosa roxburghii fruit wine according to claim 1, it is characterized in that sophisticated Single Roxburgh Rose Fruit is squeezed the pulp spontaneous fermentation of getting the belt leather slag, ratio in 5% behind the fermenting-ripening is inoculated in Sucus Rosae Normalis with the fruit wine yeast bacterium: agar: water=nutrient solution was cultivated into fruit wine yeast liquid in 8: 0.5: 1.5, general culture temperature is 25-28 ℃, and the time is 72-96 hour.
4. the preparation method of magnetization Rosa roxburghii fruit wine according to claim 1, it is characterized in that selecting fresh, ripe, do not have to give birth to the mashed fruit of Grossularia burejensis Berger of green-rot, remove impurity, wash, drain to place and accelerated the ripening softeningly in 2-3 days, get Sucus Rosae Normalis by the conventional process techniques squeezing.
5. the preparation method of magnetization Rosa roxburghii fruit wine according to claim 1, it is characterized in that once, secondary magnetization active magneticstrength is 400-6000 Gauss, the cutting number of times is that the number of times of wine liquid perpendicular cuts magnetic line of force is 6-8 time, field gradient 2-3, flow velocity is the 2-5 meter per second, the wine flow quantity, once be magnetized to the 500-800 ml/min, secondary is magnetized to the 100-300 ml/min, once magnetization is that permanent magnet is placed on the external diameter of fruit wine can production line wine liquid output channel, forms 400-6000 Gauss's magnetic field; The secondary magnetization is the bottle neck place that is placed the fruit wine bottle by the column permanent magnet of vinyon with wrapping, and forms 400-6000 Gauss's magnetic field.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96117164 CN1155004A (en) | 1996-11-06 | 1996-11-06 | Prepn. method for magnetized fruit wine of ribes burejense |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96117164 CN1155004A (en) | 1996-11-06 | 1996-11-06 | Prepn. method for magnetized fruit wine of ribes burejense |
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| CN1155004A true CN1155004A (en) | 1997-07-23 |
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| CN 96117164 Pending CN1155004A (en) | 1996-11-06 | 1996-11-06 | Prepn. method for magnetized fruit wine of ribes burejense |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101240236B (en) * | 2008-03-10 | 2012-02-01 | 陆迎旗 | Method for ripening wine by magnetic field and obtained wine thereby |
| CN102604787A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for making seed-free roxburgh rose fermented fruit wine |
| CN105053570A (en) * | 2015-08-28 | 2015-11-18 | 安徽丰原马鞍山生物化学有限公司 | Corn gluten meal nutritional solution |
| CN108624449A (en) * | 2018-06-27 | 2018-10-09 | 贵州云上刺梨花科技有限公司 | A kind of Rosa roxburghii Tratt fruit wine and preparation method thereof |
| CN109468201A (en) * | 2018-11-29 | 2019-03-15 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt original juice fermentation wine and preparation method thereof |
| CN113150923A (en) * | 2021-05-20 | 2021-07-23 | 青海大学 | Black currant fruit wine and preparation method thereof |
-
1996
- 1996-11-06 CN CN 96117164 patent/CN1155004A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101240236B (en) * | 2008-03-10 | 2012-02-01 | 陆迎旗 | Method for ripening wine by magnetic field and obtained wine thereby |
| CN102604787A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for making seed-free roxburgh rose fermented fruit wine |
| CN105053570A (en) * | 2015-08-28 | 2015-11-18 | 安徽丰原马鞍山生物化学有限公司 | Corn gluten meal nutritional solution |
| CN108624449A (en) * | 2018-06-27 | 2018-10-09 | 贵州云上刺梨花科技有限公司 | A kind of Rosa roxburghii Tratt fruit wine and preparation method thereof |
| CN109468201A (en) * | 2018-11-29 | 2019-03-15 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt original juice fermentation wine and preparation method thereof |
| CN113150923A (en) * | 2021-05-20 | 2021-07-23 | 青海大学 | Black currant fruit wine and preparation method thereof |
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