CN117025331A - A health fruit wine prepared from fructus Eriobotryae for relieving cough and its preparation method - Google Patents

A health fruit wine prepared from fructus Eriobotryae for relieving cough and its preparation method Download PDF

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CN117025331A
CN117025331A CN202310995472.4A CN202310995472A CN117025331A CN 117025331 A CN117025331 A CN 117025331A CN 202310995472 A CN202310995472 A CN 202310995472A CN 117025331 A CN117025331 A CN 117025331A
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loquat
parts
fermentation
wine
cough
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何淑玲
李晓红
李�杰
王田涛
杨萍
杨俊生
周宏利
李子进
屈燕林
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Honghe University
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Honghe University
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    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
    • A61K36/534—Mentha (mint)
    • A—HUMAN NECESSITIES
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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    • A61K36/185—Magnoliopsida (dicotyledons)
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8966—Fritillaria, e.g. checker lily or mission bells
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P11/00—Drugs for disorders of the respiratory system
    • A61P11/14—Antitussive agents
    • 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
    • C12G3/02—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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/13—Preparation or pretreatment of starting material involving cleaning, e.g. washing or peeling
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/15—Preparation or pretreatment of starting material involving mechanical treatment, e.g. chopping up, cutting or grinding
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
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    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract

The invention discloses a loquat cough-relieving health-preserving fruit wine which is prepared from the following components in parts by weight: 10-13 parts of loquat fruits, 2-3 parts of lemon peels, 1-2 parts of mint leaves, 2-3 parts of bulbus fritillariae cirrhosae and 30-35 parts of loquat fruits, (1) selecting completely cooked loquat fruits, picking and washing the loquat fruits, then placing the loquat fruits in a dryer to dry the water on the surface of the loquat fruits, then placing the loquat fruits in high-temperature disinfection equipment for disinfection, taking out the disinfected loquat fruits, peeling and removing cores for later use; (2) The lemon peel is placed under the sun for sun drying, washed after sun drying, and then smashed into powder for standby. The fresh loquat fruits, lemon peels, mint leaves and bulbus fritilariae are added into the brewed fruit wine taking the loquat as the raw material, so that the loquat wine has good effects of moistening lung and relieving cough, and is good in taste and has a health-care effect when being drunk in proper amount.

Description

A health fruit wine prepared from fructus Eriobotryae for relieving cough and its preparation method
Technical Field
The invention relates to the technical field of loquat wine brewing, in particular to a brewed cough-relieving health-preserving fruit wine taking loquat as a raw material and a preparation method thereof.
Background
The ripe loquat has sweet taste and rich nutrition, and contains various fructose, glucose, potassium, phosphorus, iron, calcium, vitamin A, B, C and the like, and the content of carotene in the loquat is the third position in each fruit. The loquat fruits are considered by the traditional Chinese medicine to have the effects of moistening lung, relieving cough and quenching thirst.
The defects of the brewing fruit wine in the prior art are as follows:
in the existing fruit wine production process, only a few raw materials for increasing the taste are added singly, and the health care function of the fruit wine cannot be realized.
Disclosure of Invention
The invention aims to provide a brewing cough-relieving health-preserving fruit wine taking loquat as a raw material and a preparation method thereof, so as to solve the problems in the prior art.
In order to achieve the above purpose, the present invention provides the following technical solutions: the loquat cough-relieving health-preserving fruit wine is prepared from the following components in parts by weight: 10-13 parts of loquat fruits, 2-3 parts of lemon peels, 1-2 parts of mint leaves, 2-3 parts of bulbus fritilariae and 30-35 parts of loquat fruits;
a loquat cough-relieving health-preserving fruit wine brewing process,
firstly, selecting completely cooked loquat, cleaning the prepared loquat and lemon peel, and airing the surface moisture in the sun;
step two, adding potassium metabisulfite accounting for 0.05 percent of the total weight of the loquat and the lemon, removing the cores of the loquat, mixing the loquat, the lemon peel and the potassium metabisulfite together and crushing;
thirdly, putting the mixed raw materials into a pot, and then adding 0.002% pectase for enzymolysis for 12 hours;
fourthly, uniformly spreading 0.005% of activated deacidification yeast and high-alcohol yeast on the surface of the mixed solution, and fermenting for 2 hours;
fifthly, adding 0.002% of fermentation auxiliary agent for fermentation for 36h;
sixthly, adding 0.002% of rock sugar, carrying out aerobic fermentation for 3 days, and stirring for 3 times a day for 5 minutes each time;
seventh, putting the prepared bulbus fritillariae cirrhosae into a tank for anaerobic fermentation for 70 days;
pouring out the solution after fermentation, filtering by a filter screen, then injecting the filtered solution into a new fermentation tank, and adding 0.02% of potassium metabisulfite and peppermint for fermentation for 10 days;
ninth, after fermentation is completed, pouring out the wine, filtering through a filter screen, and then adding 1% egg white into the filtered wine for clarifying for 30 days;
tenth, filtering wine liquid through a filter screen with superfine gaps, adding loquat fruits in a corresponding proportion into the filtered wine, and sterilizing through sterilizing equipment;
eleventh step, bottling.
Preferably, in the first step, the prepared loquat requires a peeling treatment.
Preferably, the sterilization equipment is a high-temperature sterilization social security, the temperature is adjusted to 150 ℃, and the sterilization is carried out for 10 minutes at high temperature.
Preferably, in the third step, the tank is a sealed fermentation tank.
Compared with the prior art, the invention has the beneficial effects that:
1. the fresh loquat fruits, lemon peels, mint leaves and bulbus fritilariae are added into the brewed fruit wine taking the loquat as the raw material, so that the loquat wine has good effects of moistening lung and relieving cough, and is good in taste and has a health-care effect when being drunk in proper amount.
2. In the fermentation process of the brewing cough relieving health preserving fruit wine, fresh loquat fruits, lemon peels, mint leaves and bulbus fritillariae cirrhosae are sequentially put in, so that the drug effect of the raw materials can be fully exerted and treated.
Drawings
FIG. 1 is a schematic diagram of the overall steps of the present invention.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments of the present invention. All other embodiments, which can be made by one of ordinary skill in the art without inventive faculty, are intended to be within the scope of the present invention, based on the embodiments of the present invention.
In the description of the present invention, it should be noted that, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be either fixedly connected, detachably connected, or integrally connected, for example; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium, and can be communication between two elements. The specific meaning of the above terms in the present invention will be understood in specific cases by those of ordinary skill in the art.
Referring to fig. 1, the present invention provides an embodiment:
in the first embodiment, the loquat cough-relieving health-preserving fruit wine is prepared from the following components in parts by weight: 10 parts of loquat fruits, 2 parts of lemon peels, 1 part of mint leaves, 2 parts of bulbus fritilariae and 30 parts of loquat fruits;
a loquat cough-relieving health-preserving fruit wine brewing process,
firstly, selecting completely cooked loquat, cleaning the prepared loquat and lemon peel, and airing the surface moisture in the sun;
step two, adding potassium metabisulfite accounting for 0.05 percent of the total weight of the loquat and the lemon, removing the cores of the loquat, mixing the loquat, the lemon peel and the potassium metabisulfite together, crushing,
thirdly, putting the mixed raw materials into a pot, and then adding 0.002% pectase for enzymolysis for 12h
Fourthly, uniformly spreading 0.005 percent of activated deacidification yeast and high alcohol degree yeast on the surface of the mixed solution, fermenting for 2 hours,
Fifthly, adding 0.002% of fermentation auxiliary agent for fermentation for 36h;
sixthly, adding 0.002% of rock sugar, carrying out aerobic fermentation for 3 days, and stirring for 3 times a day for 5 minutes each time;
seventh, putting the prepared bulbus fritillariae cirrhosae into a tank for anaerobic fermentation for 70 days;
pouring out the solution after fermentation, filtering by a filter screen, then injecting the filtered solution into a new fermentation tank, and adding 0.02% of potassium metabisulfite and peppermint for fermentation for 10 days;
ninth, after fermentation is completed, pouring out the wine, filtering through a filter screen, and then adding 1% egg white into the filtered wine for clarifying for 30 days;
tenth, filtering wine liquid through a filter screen with superfine gaps, adding loquat fruits in a corresponding proportion into the filtered wine, and sterilizing through sterilizing equipment;
eleventh step, bottling.
First, the prepared loquat requires a peeling process.
The sterilization equipment is a high-temperature sterilization social protection, the temperature is adjusted to 150 ℃, and the sterilization is carried out for 10 minutes at high temperature.
In the third step, the tank is a sealed fermentation tank.
In the second embodiment, the loquat cough-relieving health-preserving fruit wine is prepared from the following components in parts by weight: 12 parts of loquat fruits, 2 parts of lemon peels, 2 parts of mint leaves, 3 parts of bulbus fritilariae and 33 parts of loquat fruits;
a loquat cough-relieving health-preserving fruit wine brewing process,
firstly, selecting completely cooked loquat, cleaning the prepared loquat and lemon peel, and airing the surface moisture in the sun;
step two, adding potassium metabisulfite accounting for 0.05 percent of the total weight of the loquat and the lemon, removing the cores of the loquat, mixing the loquat, the lemon peel and the potassium metabisulfite together and crushing;
thirdly, putting the mixed raw materials into a pot, and then adding 0.002% pectase for enzymolysis for 12 hours;
fourthly, uniformly spreading 0.005 percent of activated deacidification yeast and high alcohol degree yeast on the surface of the mixed solution, fermenting for 2 hours,
Fifthly, adding 0.002% of fermentation auxiliary agent for fermentation for 36h;
sixthly, adding 0.002% of rock sugar, carrying out aerobic fermentation for 3 days, and stirring for 3 times a day for 5 minutes each time;
seventh, putting the prepared bulbus fritillariae cirrhosae into a tank for anaerobic fermentation for 70 days;
pouring out the solution after fermentation, filtering by a filter screen, then injecting the filtered solution into a new fermentation tank, and adding 0.02% of potassium metabisulfite and peppermint for fermentation for 10 days;
ninth, after fermentation is completed, pouring out the wine, filtering through a filter screen, and then adding 1% egg white into the filtered wine for clarifying for 30 days;
tenth, filtering wine liquid through a filter screen with superfine gaps, adding loquat fruits in a corresponding proportion into the filtered wine, and sterilizing through sterilizing equipment;
eleventh step, bottling.
In the third embodiment, the loquat cough-relieving health-preserving fruit wine is prepared from the following components in parts by weight: 13 parts of loquat fruits, 3 parts of lemon peels, 2 parts of mint leaves, 3 parts of bulbus fritilariae and 35 parts of loquat fruits;
loquat cough relieving and health preserving fruit wine brewing process;
firstly, selecting completely cooked loquat, cleaning the prepared loquat and lemon peel, and airing the surface moisture in the sun;
step two, adding potassium metabisulfite accounting for 0.05 percent of the total weight of the loquat and the lemon, removing the cores of the loquat, mixing the loquat, the lemon peel and the potassium metabisulfite together and crushing;
thirdly, putting the mixed raw materials into a pot, and then adding 0.002% pectase for enzymolysis for 12 hours;
fourthly, uniformly spreading 0.005 percent of activated deacidification yeast and high alcohol degree yeast on the surface of the mixed solution, fermenting for 2 hours,
Fifthly, adding 0.002% of fermentation auxiliary agent for fermentation for 36h;
sixthly, adding 0.002% of rock sugar, carrying out aerobic fermentation for 3 days, and stirring for 3 times a day for 5 minutes each time;
seventh, putting the prepared bulbus fritillariae cirrhosae into a tank for anaerobic fermentation for 70 days;
pouring out the solution after fermentation, filtering by a filter screen, then injecting the filtered solution into a new fermentation tank, and adding 0.02% of potassium metabisulfite and peppermint for fermentation for 10 days;
ninth, after fermentation is completed, pouring out the wine, filtering through a filter screen, and then adding 1% egg white into the filtered wine for clarifying for 30 days;
tenth, filtering wine liquid through a filter screen with superfine gaps, adding loquat fruits in a corresponding proportion into the filtered wine, and sterilizing through sterilizing equipment;
eleventh step, bottling.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Claims (4)

1. A brewing cough-relieving health-preserving fruit wine taking loquat as a raw material is characterized in that: the loquat cough-relieving health-preserving fruit wine is prepared from the following components in parts by weight: 10-13 parts of sake, 2-3 parts of lemon peel, 1-2 parts of mint leaf, 2-3 parts of bulbus fritilariae and 30-35 parts of loquat fruit;
the loquat cough relieving and health preserving fruit wine brewing process comprises the following steps:
firstly, selecting completely cooked loquat, cleaning the prepared loquat and lemon peel, and airing the surface moisture in the sun;
step two, adding potassium metabisulfite accounting for 0.05 percent of the total weight of the loquat and the lemon, removing the cores of the loquat, mixing the loquat, the lemon peel and the potassium metabisulfite together and crushing;
thirdly, putting the mixed raw materials into a pot, and then adding 0.002% pectase for enzymolysis for 12 hours;
fourthly, uniformly spreading 0.005% of activated deacidification yeast and high-alcohol yeast on the surface of the mixed solution, and fermenting for 2 hours;
fifthly, adding 0.002% of fermentation auxiliary agent for fermentation for 36h;
sixthly, adding 0.002% of rock sugar, carrying out aerobic fermentation for 3 days, and stirring for 3 times a day for 5 minutes each time;
seventh, putting the prepared bulbus fritillariae cirrhosae into a tank for anaerobic fermentation for 70 days;
pouring out the solution after fermentation, filtering by a filter screen, then injecting the filtered solution into a new fermentation tank, and adding 0.02% of potassium metabisulfite and peppermint for fermentation for 10 days;
ninth, after fermentation is completed, pouring out the wine, filtering through a filter screen, and then adding 1% egg white into the filtered wine for clarifying for 30 days;
tenth, filtering wine liquid through a filter screen with superfine gaps, adding loquat fruits in a corresponding proportion into the filtered wine, and sterilizing through sterilizing equipment;
eleventh step, bottling.
2. The method for preparing the cough-relieving health-preserving fruit wine by taking loquat as a raw material, which is characterized by comprising the following steps of: first, the prepared loquat requires a peeling process.
3. The method for preparing the cough-relieving health-preserving fruit wine by taking loquat as a raw material, which is characterized by comprising the following steps of: the sterilization equipment is a high-temperature sterilization social protection, the temperature is adjusted to 150 ℃, and the sterilization is carried out for 10 minutes at high temperature.
4. The method for preparing the cough-relieving health-preserving fruit wine by taking loquat as a raw material, which is characterized by comprising the following steps of: in the third step, the tank is a sealed fermentation tank.
CN202310995472.4A 2023-08-09 2023-08-09 A health fruit wine prepared from fructus Eriobotryae for relieving cough and its preparation method Pending CN117025331A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0630757A (en) * 1992-07-09 1994-02-08 Nagasaki Pref Gov Preparation of loquat fruit liquor
CN1441048A (en) * 2003-03-31 2003-09-10 福建省农业科学院果树研究所 Loquat wine brewing technology
CN105273935A (en) * 2015-12-01 2016-01-27 文燕鸿 Loquat wine and preparation method thereof
CN108929832A (en) * 2017-05-27 2018-12-04 李秀花 A kind of loquat fruit wine

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0630757A (en) * 1992-07-09 1994-02-08 Nagasaki Pref Gov Preparation of loquat fruit liquor
CN1441048A (en) * 2003-03-31 2003-09-10 福建省农业科学院果树研究所 Loquat wine brewing technology
CN105273935A (en) * 2015-12-01 2016-01-27 文燕鸿 Loquat wine and preparation method thereof
CN108929832A (en) * 2017-05-27 2018-12-04 李秀花 A kind of loquat fruit wine

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