CN1189534A - Method for making jujube wine - Google Patents
Method for making jujube wine Download PDFInfo
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- CN1189534A CN1189534A CN97106831A CN97106831A CN1189534A CN 1189534 A CN1189534 A CN 1189534A CN 97106831 A CN97106831 A CN 97106831A CN 97106831 A CN97106831 A CN 97106831A CN 1189534 A CN1189534 A CN 1189534A
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Abstract
A method for making jujube wine features that based on full-fermentation technology of existing jujube wine, such additional steps are implemented as preparing pearl-snake gall liquid, extracting active components from Chinese angelica root, coix seed, tremella and yam, adding said active components before sacchrifying and said pearl-snake gall liquid after sacchrifying, inoculating fruit wine yeast, and fermentation. The Obtained jujube wine has skin-protecting and beautifying function and original taste of jujube wine.
Description
The present invention relates to a kind of method for making jujube wine.
At present, many employing half fermentations of commercially available jujube wine product, half compounding process or full fermentation technique production, wherein full fermentation technique production technique is scientific and reasonable, and the mouthfeel of wine, better flavor are easy to the acceptance into people, but lack given efficacy.
Alcoholic drink with given efficacy mostly utilizes the similar principle that mixes, and is solvent with ethanol, water, some effective ingredient lixiviate in the animal and plant is come out and makes.Its production technique is simple, and cost is low, but extraction effect is undesirable, and utilization ratio is low, and mouthfeel, the local flavor of wine are relatively poor, are difficult to be accepted by the human consumer.
The purpose of this invention is to provide a kind of beautifying effect that both had, keep the method for making jujube wine of former wine taste, mouthfeel again.
Method of the present invention is to increase following steps on the full fermentation manufacturing technique of jujube wine basis:
(1) with bio protease pearl, fresh Fel Serpentis are hydrolyzed to pearl snake gall liquid;
(2) Radix Angelicae Sinensis, seed of Job's tears, white fungus, Chinese yam are broken into pulpous state through the warm water maceration, after the reusable heat flooding, separating and filtering is got filtrate;
(3) after Chinese date fragmentation, boiling, add the filtrate that step (2) makes before the saccharification, use the saccharifying enzyme saccharification again;
(4) after saccharification, add the pearl snake gall liquid that step (1) makes again, insert the fruit wine yeast system wine that ferments.
In the method, used pearl has effects such as removing heat to brighten vision, blood activating and promoting tissue regeneration, tender gorgeous skin, moist Yan Rong, is tradition beauty treatment treasure.Its main component is keratoprotein and various trace elements, and the utmost point is insoluble in water, directly eats to be difficult to be absorbed by human consumption, utilization ratio is very little, and above-mentioned biological enzymolysis technology can be converted into keratoprotein the total free aminoacids that can be absorbed by the body and utilize, and keeps original composition of pearl and effect.Modern pharmacological research proves, Fel Serpentis contains rich in amino acid, unsaturated fatty acids and vitamins C, vitamin-E etc., can improve microcirculation in human body, endocrine regulation, sebum metabolism reduce pigmentation, desalination skin wrinkle, and above-mentioned biological enzymolysis technology makes these working substances be in unbound state, fully absorbs thereby more be of value to human body.Contain a large amount of sticking glycoprotein in used Chinese yam, white fungus, the seed of Job's tears, can increase mucocutaneous lubricity, reducing subcutaneous lipids accumulates, prevent the skin abnormality hyperplasia, have the flesh effect of skin moisten pool simultaneously, these raw material pulverizing can be abolished plant cell tissue's barrier, be aided with gentle hot dipping again and put forward technology, make effective ingredient fully disengage, more increase the action effect of beautifying.In addition, tyrosine oxidase in the human body can produce melanin pigmentations such as causing people's freckle, blackspot, senile plaque, and Radix Angelicae Sinensis be able to restraint of tyrosinase activity, also has the effect that vitamin antagonist E lacks simultaneously, vitamin-E then is well-known a kind of effective antidotal agent, so be equipped with a small amount of Radix Angelicae Sinensis, more can give prominence to cosmetic result.As directly above-mentioned effective extract being added in the jujube wine, will certainly influence local flavor, mouthfeel, outward appearance of jujube wine etc., so this method adopts biofermentation technique, above-mentioned effective extract and the mixing of jujube liquid are fermented, the jujube wine that makes has thus realized both having the effect of beautifying, keeps the purpose of the original local flavor of jujube wine, mouthfeel again.
The temperature that hot dipping is carried in present method step (2) is preferably 50-60 ℃, and the time is preferably in 4-8 hour; The filtrate add-on is preferably the 5-10% of jujube liquid in the step (3), and the 6-12% bio protease that the middle pearl snake gall liquid add-on of step (4) is preferably jujube liquid is preferably selected trypsinase and papoid for use; Fruit wine yeast is preferably selected the Y-12 fruit wine yeast for use.
Because raw materials used in present method is that technology and biofermentation technique are carried in pure natural material and advanced biological enzymolysis technology, the hot dipping of employing, therefore, have craft science, reasonable, safe and reliable, the constant product quality of producing, good palatability, absorption of human body utilization ratio height, advantage easy for consumers to accept.
To the inventive method, do further detailed, explanation below in conjunction with embodiment.
Present embodiment is except that adopting the full fermentation manufacturing technique of jujube wine, and is further comprising the steps of:
(A) with pearl 200g clean dry, with pulverizer crushing screening (being advisable) with the 40-100 order, continue with the dense lactic acid acidifying of 250ml, centrifugation is filtered again, the 50ml Fel Serpentis of filtering thing and fresh collection uses the trypsinase of 1-5%, papoid in PH7-8,35-55 ℃ of following hydrolysis 18-24 hour jointly, and mix with above-mentioned filtrate, make pearl snake gall liquid;
(B) with the 60g seed of Job's tears, 40g white fungus, 50g Chinese yam, 1g Radix Angelicae Sinensis soaked 2 hours with 30-40 ℃ of 1000ml deionized water, were broken into pulpous state again, carried 4-8 hour in 50-60 ℃ of hot dipping, and centrifugation is filtered again, gets filtrate;
(C) after red date or blue or green jujube is broken apart, in 80-110 ℃ of boiling 0.5-1 hour (material-water ratio 1: 1-1.8), after being cooled to 55-70 ℃, 5-10% by jujube liquid adds the filtrate that step (B) makes, continue being cooled to 20-35 ℃ after saccharification 0.2-1 hour with saccharifying enzyme (20-120u/g raw material), 6-12% by jujube liquid adds the pearl snake gall liquid that step (A) makes again, adjust back access Y-12 fruit wine yeast between the pH value 3-6, keep 25-35 ℃ of fermentation 3-8 days, obtain sophisticated karusen, remove filter residue after filtration, regulate alcoholic strength and after 10-18 ℃, store.Draw supernatant liquor allotment afterwards, more after filtration, bottling, and 70-80 ℃ of following sterilization 10 '-30 ', packing after the assay was approved.
Claims (3)
1, a kind of method for making jujube wine adopts the full fermentation manufacturing technique of jujube wine, it is characterized in that: further comprising the steps of:
(1) with bio protease pearl, fresh Fel Serpentis are hydrolyzed to pearl snake gall liquid;
(2) Radix Angelicae Sinensis, seed of Job's tears, white fungus, Chinese yam are broken into pulpous state through the warm water maceration, after the reusable heat flooding, separating and filtering is got filtrate;
(3) after Chinese date fragmentation, boiling, add the filtrate that step (2) makes before the saccharification, use the saccharifying enzyme saccharification again;
(4) after saccharification, add the pearl snake gall liquid that step (1) makes again, insert the fruit wine yeast system wine that ferments.
2, according to the described method of claim (1), it is characterized in that:
The temperature that hot dipping is carried in the described step (2) is 50-60 ℃, and the time is 4-8 hour; The filtrate add-on is the 5-10% of jujube liquid in the step (3), and pearl snake gall liquid add-on is the 6-12% of jujube liquid in the step (4).
3, according to claim 1 or 2 described methods, it is characterized in that: described bio protease is trypsinase and papoid; Fruit wine yeast is the Y-12 fruit wine yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97106831A CN1189534A (en) | 1997-01-28 | 1997-01-28 | Method for making jujube wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97106831A CN1189534A (en) | 1997-01-28 | 1997-01-28 | Method for making jujube wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1189534A true CN1189534A (en) | 1998-08-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97106831A Pending CN1189534A (en) | 1997-01-28 | 1997-01-28 | Method for making jujube wine |
Country Status (1)
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| CN (1) | CN1189534A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102051322A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Jujube mixed liquor and production technology thereof |
| CN104312833A (en) * | 2014-10-24 | 2015-01-28 | 新疆农垦科学院 | Red date-cistanche wine |
| CN104711147A (en) * | 2015-03-31 | 2015-06-17 | 高枫 | Method for brewing white fungus-jujube wine |
| CN106085718A (en) * | 2016-08-15 | 2016-11-09 | 广西上林县蜜心有机农业科技有限公司 | Fig grape wine and preparation method thereof |
-
1997
- 1997-01-28 CN CN97106831A patent/CN1189534A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102051322A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Jujube mixed liquor and production technology thereof |
| CN102051322B (en) * | 2010-09-30 | 2012-10-24 | 山西悦卜林创业投资有限公司 | Jujube mixed liquor and production technology thereof |
| CN104312833A (en) * | 2014-10-24 | 2015-01-28 | 新疆农垦科学院 | Red date-cistanche wine |
| CN104711147A (en) * | 2015-03-31 | 2015-06-17 | 高枫 | Method for brewing white fungus-jujube wine |
| CN106085718A (en) * | 2016-08-15 | 2016-11-09 | 广西上林县蜜心有机农业科技有限公司 | Fig grape wine and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Xinquan Winery, Xuanzhou City, Anhui Prov. Document name: Notice of payment (1) |
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| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Xinquan Winery, Xuanzhou City, Anhui Prov. Document name: Deemed as a notice of withdrawal |
|
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |