CN1223668C - Method for producing Chinese wolfberry liquor - Google Patents
Method for producing Chinese wolfberry liquor Download PDFInfo
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- CN1223668C CN1223668C CN02142889.1A CN02142889A CN1223668C CN 1223668 C CN1223668 C CN 1223668C CN 02142889 A CN02142889 A CN 02142889A CN 1223668 C CN1223668 C CN 1223668C
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- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a method for producing lycium chinense wine. In the present invention, fresh lycium chinense is used as a raw material, and enzyme treatment is carried out after cleaning, crushing and ingredient adjustment; then a low temperature thick mash full juice microorganism fermentation technique is adopted, and a traditional hot leaching process is used for fully and accurately extracting effective ingredients which are beneficial to a human body, in lycium chinense, red date and licorice so that the effective ingredients are organically combined with fermented products of fresh lycium chinense juice, and processing methods, such as heat treatment, clarification stabilization treatment, gluing treatment, sense assessment, pasteurization, etc., are further adopted for brewing so that the produced lycium chinense wine has red brown. The lycium chinense wine has the advantages of clarification, transparency, luster, brisk and exhilarating mouth feelings, smooth and fine flavor feelings and typical and outstanding style. The present invention is a new member of fruit wine drinks.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, relate to a kind of production method of Lycium chinense wine, particularly relate to a kind of production method that adopts microbial fermentation technology and hot dipping to carry the Lycium chinense wine that technology combines.
Background technology
Matrimony vine is the mature fruit of matrimony vine of solanaceae plant, is famous Traditional health care nourishing fruit and Chinese medicinal materials of China, and it has consequence in the traditional medicine of China, and its pharmaceutical use enjoys the high praise of ancient Chinese medicine doctor.The Compendium of Material Medica record: " nourishing the liver makes eye bright for matrimony vine, kidney-tonifying sperm-generating, and hard smart bone goes fatigue, and easily color bleaches, and makes eye bright and calms the nerves, and makes us long-lived." many effects such as in other words, it has strong smart kidney tonifying, the moistening lung of nourishing the liver to improve visual acuity, enrich blood, obey to have for a long time and promote longevity the effect that delays senility.The most famous in China with the matrimony vine in Ningxia, the Northwest, Xinjiang.Modern analysis shows, the contained nutritive ingredient of matrimony vine is very abundant, contains crude protein 4.49 grams in every hectogram FRUCTUS LYCII, crude fat 2.33 grams, carbohydrate 9.12 grams, 96 milligrams of carotenoid, 0.053 milligram of VitB1,0.137 milligram in riboflavin, 19.8 milligrams in xitix, 0.26 milligram of trimethyl-glycine also contains elements such as abundant potassium, sodium, calcium, magnesium, iron, copper, manganese, zinc, and 22 seed amino acids and multivitamin.
Producing Lycium chinense wine with soaking in Chinese liquor is China's consistent tradition among the people, only can play certain health-care effect, and has obtained vigorous growth about the Development and Production of Lycium chinense wine in China in recent years.The Lycium chinense wine of being produced is a kind of health wine, and traditional compound method is directly to add soaking in Chinese liquor with matrimony vine to form.The defective that it exists is that the wine body is not plentiful, mouthfeel is light, poor transparency, effective constituent in the matrimony vine can not make full use of, common people drink back the higher authorities' dry easily, and in some function nutrition compositions in the matrimony vine such as the equal indissoluble wine such as lycium barbarum polysaccharide, carotenoid, can not fully be absorbed by human body.Soaking wine precipitation occurs at short-term (in half a year) wine simultaneously, influences the aesthetic quality of wine body.
People's research and utilization fermentation Chinese wolfberry fruit system wine is also arranged in recent years, is the patent of 92102901.2 " process for preparation of fermentation Chinese wolfberry fruit wine " as the disclosed application number of Patent Office of the People's Republic of China.This patent is to do for raw material, with the hot water lixiviate matrimony vine of 65-75 degree with matrimony vine.Pulverize then, filter, discard pulp, pericarp filter residue, again filtrate is heated to 95-100 degree high-temperature sterilization, ferment with this filtrate.The disclosed application number 94111916.5 of Patent Office of the People's Republic of China " a kind of brew method of Lycium chinense wine ", this patent is that the employing fresh fructus lycii is a raw material, through sorting, squeezing, repeatedly ferment, clarify, store slaking, the sterilization make Lycium chinense wine, Lycium chinense wine and matrimony vine soak solution are mixed with the Lycium chinense wine of different concns.The disclosed application number of Patent Office of the People's Republic of China is 98107270.4 " brewing method of health care wine with fruit of Chinese wolfberry " patent, this patent is that the sophisticated matrimony vine of employing is a raw material, handle through after-ripening, select good yeast saccharomyces cerevisiae bacterial classification for use, adopt rotation jar fermentation process, brew the fruit of Chinese wolfberry wine of ethanol content more than 16 degree.Disclosed another application number of Patent Office of the People's Republic of China is 00101522.2 " a kind of brew method of Lycium chinense wine " patent, this patent is that matrimony vine after sorting is cleaned is with 100 citric acids of spending and the blanching of S-WAT mixed solution after 8 minutes, make fermented wine through fermentation method, gained fermented wine and the soaking wine that makes by infusion method are allocated the Lycium chinense wine of making through blending.
Adopt above-mentioned fermentation technology brew Lycium chinense wine, except that extracts active ingredients not exclusively, the Lycium chinense wine taste that also has simple fermentative Production is waited bitterly for shortcoming, and the ageing phase is very long, because matrimony vine is a nutrient health, many effective constituents can lose activity through after the pyroprocessing simultaneously.
Modern medicine study shows, jujube has profit cardiopulmonary, hypotensive, tonifying the five internal organs, controls effects such as deficient, but clothes invigorating the spleen and replenishing QI for a long time make light of one's life by commiting suicide and prolong life, general Chinese medicine all to mix date a little, so jujube can claim " drawing of hundred medicines ".And Radix Glycyrrhizae is a kind of have multiple drug effect and gentle Chinese medicine of the property of medicine, has the toxicide effect, can separate hundred poison, purging intense heat, is to be in harmonious proportion Chinese medicine.In similar all Chinese medicine preparations, the doctor can add Radix Glycyrrhizae, and the property of its Joker (with hundred kinds of medicine collocation) has some idea of.Therefore, if can in Lycium chinense wine, add the extract of these two kinds of compositions, with treatment and the health-care effect of more effective performance matrimony vine.
Summary of the invention
The object of the present invention is to provide a kind of production method of Lycium chinense wine, it adopts microbial fermentation technology and hot dipping to carry technology process combined brew Lycium chinense wine, especially adopt enzyme processing, thermal treatment and clarification stabilizing treatment technique, to overcome existing above-mentioned defective in the prior art.
Above-mentioned purpose of the present invention is achieved in that a kind of production method of Lycium chinense wine, it is characterized in that having following processing step: A: the fresh fructus lycii after the fragmentation is added the polygalacturonase cracking, ferment then, obtain fermentation Chinese wolfberry fruit wine; B:, extract refining liquid with dry wolfberry, red date, Radix Glycyrrhizae and water proportioning; C: the refining liquid that fermentation Chinese wolfberry fruit wine that A is obtained and B obtain leaves standstill ageing after mixing preparation, thermal treatment, obtain Lycium chinense wine.
The production method of Lycium chinense wine of the present invention is characterized in that, the consumption of the polygalacturonase that cracking is used is 0.1 ‰-1 ‰, and the yeast of fermentation usefulness is the BM45 yeast, and its consumption is 0.05-0.5 ‰.
The production method of Lycium chinense wine of the present invention is characterized in that, leavening temperature is controlled at 14 ℃-30 ℃, ferment and two steps of back ferment carried out before fermenting process divided, and preceding ferment adopts the dipping fermentation, and the time was controlled at 4-10 days, enter the back ferment after the separation, the time was controlled at 20-40 days.
The production method of Lycium chinense wine of the present invention, it is characterized in that, the refining liquid of described matrimony vine, red date and Radix Glycyrrhizae is made by following manner: after dry wolfberry, red date, Radix Glycyrrhizae and the brewing water mixed according to 16-19: 10-14: 0.7-1.5: 280-400, the essence of seething with excitement is at normal temperatures carried, extraction time: 30 minutes～45 minutes, obtain refining liquid.
The production method of Lycium chinense wine of the present invention, it is characterized in that, the smart number of times of carrying of boiling is at least three times, refining liquid after second and third time is mixed concentrated, it is seethed with excitement under normal pressure, be concentrated to thick, when its concentration is 26 ° of-30 ° of Be, mix mutually with the first pass refining liquid, obtain refining liquid.
The production method of Lycium chinense wine of the present invention is characterized in that, fermentation Chinese wolfberry fruit wine and refining liquid are according to 6-7: the mixed of 3-4, wine liquid after the allotment is heat-treated it, temperature is 79-85 ℃, and soaking time is 0.45-0.55 hour, is cooled to 53-57 ℃ then rapidly.
The production method of Lycium chinense wine of the present invention is characterized in that, reuses enzyme treatment technique the wine body is handled, and adopts the processing that the glue method is clarified stabilization under mixing to the wine body then.Adopt the polygalacturonase of 0.1-1 ‰ to handle earlier 20-30 days, after coarse filtration, adopt the aspartic protease of 0.05-0.3 ‰ to handle again 5-7 days, use glue under the compound clarifier poL after the coarse filtration, consumption 0.02-0.3g/L, 8-14 ℃ of following glue temperature, the time is 15-20 days, carries out coarse filtration and smart filter, 0.4-0.6um aperture filter plate is adopted in smart filter, bottling is then carried out pasteurize, temperature 80-90 ℃ at last, time 25-35 minute, obtain the finished product Lycium chinense wine.
Below, in conjunction with specific embodiments and relevant drawings the present invention is described in further detail.
Description of drawings
Fig. 1 is the technological process of production figure of fermentation Chinese wolfberry fruit wine of the present invention;
Fig. 2 is the technological process of production figure of the refining liquid of matrimony vine of the present invention, red date and Radix Glycyrrhizae;
Fig. 3 is the technological process of production figure of Lycium chinense wine of the present invention.
Embodiment
With reference to Fig. 1, it is for the technological process of production figure of fermentation Chinese wolfberry fruit wine of the present invention.
1: at first with the fresh fructus lycii sorting, carry out the check of outward appearance and pol, metering is placed in the automatic cleaning equipment with a large amount of CLO
2The aqueous solution cleans, sterilization, to remove apparent a large amount of residual bacterium of matrimony vine and pesticide residue, utilize special-purpose crushing and beating equipment then, with the fresh fructus lycii fragmentation, to pulp diameter 2-4mm, after composition is adjusted, to the polygalacturonase that wherein adds 0.1 ‰, in order to the colloidalmaterial in the fruit drink is carried out cracking, make it be converted into the state that is suitable for fermenting
Facts have proved, carry out enzyme after the fresh fructus lycii fragmentation and handle the natural ageing phase that can shorten Lycium chinense wine;
2: the BM45 yeast with the inoculation of the belt leather slag fresh lycium chinense juice after cracking 0.05-0.5 ‰, drop into sealing and fermenting in the pressure-pot then, leavening temperature is controlled at 14-30 ℃, and the preceding ferment time is 4-10 days,
Fermenting process can rationally transform the effective ingredient in the full juice of matrimony vine, and macromolecular nutritive substance changes into and is easy to the nutrition that absorbed by human body, and the effective lixiviate of pigment composition in the matrimony vine skin slag can be come out;
3: fermented liquid is carried out assay, when the sugared content in the mash during less than 4g/L, the skin slag is separated with wine liquid, wine liquid carries out the back ferment, and back ferment temperature still is controlled at 14-30 ℃, and the back ferment time was controlled at 20-40 days,
Back ferment process is in order to form the aromatoising substance in the wine, and the product that preceding ferment and back ferment process obtain is a fermentation Chinese wolfberry fruit wine;
With reference to Fig. 2, it is the technological process of production figure of the refining liquid of matrimony vine of the present invention, red date and Radix Glycyrrhizae.
With dry wolfberry, red date, Radix Glycyrrhizae and water according to the ratio of 16-19: 10-14: 0.7-1.5 with after brewing water 280-400kg mixes, the boiling essence is carried 3 times under normal pressure, every all over 30-45 minute, get refining liquid, 2,3 times refining liquids are mixed concentrating then, it is seethed with excitement under normal pressure, be concentrated to thick, concentration is 26 °-30 ° Be (during degree Beaume), mixes mutually with the first pass refining liquid, and the essence that obtains matrimony vine, red date and Radix Glycyrrhizae is carried inspissated juice;
With reference to Fig. 3, it is for the technological process of production figure of Lycium chinense wine of the present invention.
1: the essence of above-mentioned matrimony vine, red date and Radix Glycyrrhizae is carried inspissated juice and fermentation Chinese wolfberry fruit wine is allocated according to 3: 7 ratio, mix, its mouthfeel of wine liquid after the allotment reaches a kind of harmonious state, and it is reasonable that nutrition also more becomes;
2: the wine liquid after will allocating is heated to 79-85 ℃ and be incubated 0.45-0.55 hour and heat-treat, be cooled to 53-57 ℃ rapidly, adopt the polygalacturonase of 0.1-1 ‰ to handle earlier 20-30 days, after coarse filtration, adopt the aspartic protease of 0.02-0.3 ‰ to handle again 5-7 days, after the coarse filtration wine liquid is left standstill ageing
Heat treatment technics can be carried out the wine body heat kill bacterium and can be shortened the ripening stage of wine body, facts have proved, adopt heat treatment technics and above-mentioned enzyme treatment process can shorten the natural ageing phase of Lycium chinense wine, its ageing phase of traditional soaking wine and handled and the heat treated Lycium chinense wine ageing phase has only 2 months through enzyme about half a year;
3: add glue under the 0.02-0.3g/LPoL compound clarifier with the allotment of the wine liquid secondary after the ageing and after judging, 8-14 ℃ of following glue temperature, to clarify stabilization treatment 15-20 days, compound clarifier PoL major ingredient is PVPP (polyvinylpolypyrrolidone), CaSein (casein), Gelatin (gelatin), Bentonite (wilkinite), tannic (tannin) etc.
This clarification stabilization treatment technology can further be clarified the wine body with labile factor in the wine body and the whole sedimentations of colloidalmaterial, improves every stability of wine body, and traditional soaking wine is (half a year) appearance precipitation then in a short time, influences the aesthetic quality of wine body;
4: the wine body is further carried out coarse filtration, adopts the millipore filtration Sterile Filtration of 0.4-0.6um then, with the wine body handle limpidly, transparent, test then and sensory evaluation, carry out pasteurize after canned, temperature 80-90 ℃, time 25-35 minute.
Embodiment 1:
The fresh fructus lycii 700kg that plucked the same day, sorting is prevented or cure a disease mould, decayed fruit, through outward appearance, pol after the assay was approved, accurately Weighing cleans and uses 0.3%CLO
2Solution soaking 15 minutes is removed pesticide residue and is killed assorted bacterium.Be crushed to about pulp diameter 2mm through hollander and go into jar, through adding 0.7L sulfurous acid, the 46kg deodorizing alcohol is adjusted composition, added 35kg white sugar tank switching 1 hour, added 70g activatory polygalacturonase tank switching simultaneously 1 hour, added the extraordinary yeast juice 0.35kg of activatory tank switching at last 1 hour, the dipping fermentation, 18 ℃ of preceding ferment temperature, fermentation time 9 days, every day, assay detected fermentation appearance, when residual sugar during less than 4g/l, separate squeezing with the air film squeezing machine, under 14 ℃, carry out the back ferment behind will flow automatically wine and the squeezing wine mixing, about 20 days time.Change a jar sealing subsequently and enter the ageing stage, obtain fermentation Chinese wolfberry fruit wine.
With dry wolfberry, date, Radix Glycyrrhizae ratio and the brewing water 280kg proportioning in 16: 10: 0.7, the boiling essence is carried three times under normal pressure, and is every all over 30 minutes, gets refining liquid.With 2,3 times refining liquids mix concentrated, boil to thick under the normal pressure, when concentration is 26 ° of Be, mix mutually with the first pass refining liquid, be transferred to wine degree 27% (V/V) with 95% deodorizing alcohol, when heat-treating after fermentation Chinese wolfberry fruit wine and refining liquid evenly left standstill by 7: 3 mixed 80 ℃, be incubated 0.55 hour, be cooled to 53 ℃ then rapidly, add the white sugar 28kg of thermosol simultaneously, citric acid 2.4kg, tank switching 4 hours adds 0.28kg polygalacturonase clarification 30 days then, adds aspartic protease 0.015kg clarification 7 days after the coarse filtration again, use glue under the compound clarifier PoL after the coarse filtration, consumption 0.09g/l, following glue temperature kept about 15 days for 8 ℃, used the aperture filter plate bacterial remover fine filtering of 0.4um after the diatomite filter coarse filtration, through physics and chemistry, health, sense organ, but pasteurize is adopted in can when stability test is qualified, and temperature is 80 ℃, 35 minutes time, after packing, finally obtain Lycium chinense wine.
The fermentation Chinese wolfberry fruit wine that the method for the invention is produced according to the Q/NXZ003-2001 detected result is:
Alcoholic strength: 12.3 (%V/V)
Total reducing sugar: 2.1 (with glucose meter) g/l
Titrable acid: 6.9 (in tartrate) g/l
Volatile acid: 0.5 (with acetometer) g/l
Free sulfur dioxide: 38mg/l
Total sulfur dioxide: 112mg/l
Sugar-free extract: 17.4g/l
Iron: 2.5mg/l
Plumbous: 0.2mg/l (in Pb)
The Lycium chinense wine of final production of the present invention according to the Q/NXZ002-2001 detected result is:
Alcoholic strength: 11.9 (%V/V)
Total reducing sugar: 48 (with glucose meter) g/l
Total acid: 3.4 (with citrometer) g/l
Potato spirit: 0.12g/100ml
Methyl alcohol: 0.01g/100ml
Plumbous: 0.1mg/l
Manganese: 0.4mg/l
Embodiment 2:
The fresh fructus lycii 700kg that plucked the same day, sorting is prevented or cure a disease mould, decayed fruit, through outward appearance, pol after the assay was approved, accurately Weighing cleans and uses 0.3%CLO
2Solution soaking 15 minutes is removed pesticide residue and is killed assorted bacterium.Be crushed to about pulp diameter 3mm through hollander and go into jar, through adding 0.7L sulfurous acid, the 46kg deodorizing alcohol is adjusted composition, added 35kg white sugar tank switching 1 hour, added 105g activatory polygalacturonase tank switching simultaneously 1 hour, added the extraordinary yeast juice 0.42kg of activatory tank switching at last 1 hour, the dipping fermentation, 20 ℃ of preceding ferment temperature, fermentation time 7 days, every day, assay detected fermentation appearance, when residual sugar during less than 4g/l, separate squeezing with the air film squeezing machine, under 18 ℃, carry out the back ferment behind will flow automatically wine and the squeezing wine mixing, about 30 days time.Change a jar sealing subsequently and enter the ageing stage, obtain fermentation Chinese wolfberry fruit wine.
With dry wolfberry, date, Radix Glycyrrhizae ratio and the brewing water 330kg proportioning in 18: 12: 1.2, the boiling essence is carried three times under normal pressure, and is every all over 36 minutes, gets refining liquid.With 2,3 times refining liquids mix concentrated, boil to thick under the normal pressure, when concentration is 28 ° of Be, mix mutually with the first pass refining liquid, be transferred to wine degree 32% (V/V) with 95% deodorizing alcohol, when heat-treating after fermentation Chinese wolfberry fruit wine and refining liquid evenly left standstill by 7: 3 mixed 82 ℃, be incubated 0.50 hour, be cooled to 54 ℃ then rapidly, add the white sugar 31kg of thermosol simultaneously, citric acid 3.0kg, tank switching 4 hours adds 0.35kg polygalacturonase clarification 28 days then, adds aspartic protease 0.018kg clarification 6 days after the coarse filtration again, use glue under the compound clarifier PoL after the coarse filtration, consumption 0.18g/l, following glue temperature kept about 18 days for 12 ℃, used the aperture filter plate bacterial remover fine filtering of 0.5um after the diatomite filter coarse filtration, through physics and chemistry, health, sense organ, but pasteurize is adopted in can when stability test is qualified, and temperature is 85 ℃, 30 minutes time, after packing, finally obtain Lycium chinense wine.
The fermentation Chinese wolfberry fruit wine that the method for the invention is produced according to the Q/NXZ003-2001 detected result is:
Alcoholic strength: 11.9 (%V/V)
Total reducing sugar: 1.8 (with glucose meter) g/l
Titrable acid: 6.4 (in tartrate) g/l
Volatile acid: 0.4 (with acetometer) g/l
Free sulfur dioxide: 42mg/l
Total sulfur dioxide: 123mg/l
Sugar-free extract: 18.2g/l
Iron: 3.2mg/l
Plumbous: 0.23mg/l (in Pb)
The structure Qi wine of final production of the present invention according to the Q/NXZ002-2001 detected result is:
Alcoholic strength: 12.4 (%V/V)
Total reducing sugar: 47 (with glucose meter) g/l
Total acid: 3.3 (with citrometer) g/l
Potato spirit: 0.08g/100ml
Methyl alcohol: 0.006g/100ml
Plumbous: 0.12mg/l
Manganese: 0.36mg/l
Embodiment 3:
The fresh fructus lycii 700kg that plucked the same day, sorting is prevented or cure a disease mould, decayed fruit, through outward appearance, pol after the assay was approved, accurately Weighing cleans and uses 0.3%CLO
2Solution soaking 15 minutes is removed pesticide residue and is killed assorted bacterium.Be crushed to about pulp diameter 4mm through hollander and go into jar, through adding 0.7L sulfurous acid, the 46kg deodorizing alcohol is adjusted composition, added 35kg white sugar tank switching 1 hour, added 140g activatory polygalacturonase tank switching simultaneously 1 hour, added the extraordinary yeast juice 0.56kg of activatory tank switching at last 1 hour, the dipping fermentation, 24 ℃ of preceding ferment temperature, fermentation time 4 days, every day, assay detected fermentation appearance, when residual sugar during less than 4g/l, separate squeezing with the air film squeezing machine, under 24 ℃, carry out the back ferment behind will flow automatically wine and the squeezing wine mixing, about 40 days time.Change a jar sealing subsequently and enter the ageing stage, obtain fermentation Chinese wolfberry fruit wine.
With dry wolfberry, date, Radix Glycyrrhizae ratio and the brewing water 400kg proportioning in 19: 14: 1.5, the boiling essence is carried three times under normal pressure, and is every all over 45 minutes, gets refining liquid.With 2,3 times refining liquids mix concentrated, boil to thick under the normal pressure, when concentration is 30 ° of Be, mix mutually with the first pass refining liquid, be transferred to wine degree 35% (V/V) with 95% deodorizing alcohol, when heat-treating after fermentation Chinese wolfberry fruit wine and refining liquid evenly left standstill by 7: 3 mixed 85 ℃, be incubated 0.45 hour, be cooled to 57 ℃ then rapidly, add the white sugar 33kg of thermosol simultaneously, citric acid 3.7kg, tank switching 4 hours adds 0.42kg polygalacturonase clarification 20 days then, adds aspartic protease 0.22kg clarification 5 days after the coarse filtration again, use glue under the compound clarifier PoL after the coarse filtration, consumption 0.28g/l, following glue temperature kept about 20 days for 14 ℃, used the aperture filter plate bacterial remover fine filtering of 0.6um after the diatomite filter coarse filtration, through physics and chemistry, health, sense organ, but pasteurize is adopted in can when stability test is qualified, and temperature is 90 ℃, 25 minutes time, after packing, finally obtain Lycium chinense wine.
The fermentation Chinese wolfberry fruit wine that the method for the invention is produced according to the Q/NXZ003-2001 detected result is:
Alcoholic strength: 12.5 (%V/V)
Total reducing sugar: 1.4 (with glucose meter) g/l
Titrable acid: 7.1 (in tartrate) g/l
Volatile acid: 0.38 (with acetometer) g/l
Free sulfur dioxide: 46mg/l
Total sulfur dioxide: 108mg/l
Sugar-free extract: 18.9g/l
Iron: 3.6mg/l
Plumbous: 0.25mg/l (in Pb)
The Lycium chinense wine of final production of the present invention according to the Q/NXZ002-2001 detected result is:
Alcoholic strength: 12.1 (%V/V)
Total reducing sugar: 49 (with glucose meter) g/l
Total acid: 3.5 (with citrometer) g/l
Potato spirit: 0.10g/100ml
Methyl alcohol: 0.012g/100ml
Plumbous: 0.07mg/l
Manganese: 0.28mg/l
The above only is specific embodiments of the invention; but technical characterictic of the present invention is not limited to the specific embodiment lifted; these specific embodiments be not with since limit the present invention; every any similar variation in technical conceive scope of the present invention; all be contained in the category of the present invention; therefore any person skilled in the art person is in the field of the invention, can think easily and variation or modify all be encompassed in protection scope of the present invention.
Claims (8)
1, a kind of production method of Lycium chinense wine is characterized in that having following processing step:
A: the fresh fructus lycii after the fragmentation is added the polygalacturonase cracking, ferment then, obtain fermentation Chinese wolfberry fruit wine;
B:, extract refining liquid with dry wolfberry, red date, Radix Glycyrrhizae and water proportioning;
C: the refining liquid that fermentation Chinese wolfberry fruit wine that A is obtained and B obtain leaves standstill ageing after mixing preparation, thermal treatment, obtain Lycium chinense wine, and described thermal treatment is to be 79-85 ℃ of following soaking time 0.45-0.55 hour in temperature, is cooled to 53-57 ℃ then rapidly.
2, the production method of Lycium chinense wine as claimed in claim 1 is characterized in that, the consumption of the polygalacturonase that cracking is used is 0.1 ‰-1 ‰, and the yeast of fermentation usefulness is the BM45 yeast, and its consumption is 0.05-0.5 ‰.
3, the production method of Lycium chinense wine as claimed in claim 1 is characterized in that, leavening temperature is controlled at 14 ℃-30 ℃, ferment and two steps of back ferment carried out before fermenting process divided, and preceding ferment adopts the dipping fermentation, and the time was controlled at 4-10 days, enter the back ferment after the separation, the time was controlled at 20-40 days.
4, the production method of Lycium chinense wine as claimed in claim 1 is characterized in that, the refining liquid of described matrimony vine, red date and Radix Glycyrrhizae is made by following manner:
After dry wolfberry, red date, Radix Glycyrrhizae and the brewing water mixed according to 16-19: 10-14: 0.7-1.5: 280-400, the essence of seething with excitement is at normal temperatures carried, extraction time: 30 minutes～45 minutes, obtain refining liquid.
5, the production method of Lycium chinense wine as claimed in claim 4, it is characterized in that, the smart number of times of carrying of boiling is at least three times, refining liquid after second and third time is mixed concentrated, it is seethed with excitement under normal pressure, be concentrated to thick, when its concentration is 26 ° of-30 ° of Be, mix mutually with the first pass refining liquid, obtain refining liquid.
6, the production method of Lycium chinense wine as claimed in claim 1 is characterized in that, fermentation Chinese wolfberry fruit wine and refining liquid are according to 6-7: the mixed of 3-4, the wine liquid after the allotment is heat-treated it.
7, as the production method of each described Lycium chinense wine in the claim 1 to 6, it is characterized in that, reuse enzyme treatment technique the wine body is handled, adopt the processing that the glue method is clarified stabilization under mixing to the wine body then.
8, the production method of Lycium chinense wine as claimed in claim 7, it is characterized in that, adopt the polygalacturonase of 0.1-1 ‰ to handle earlier 20-30 days, after coarse filtration, adopt the aspartic protease of 0.05-0.3 ‰ to handle again 5-7 days, use glue under the compound clarifier poL after the coarse filtration, consumption 0.02-0.3g/L, 8-14 ℃ of following glue temperature, the time is 15-20 days, carries out coarse filtration and smart filter, 0.4-0.6um aperture filter plate is adopted in smart filter, bottling is then carried out pasteurize, temperature 80-90 ℃ at last, time 25-35 minute, obtain the finished product Lycium chinense wine.
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| CN02142889.1A CN1223668C (en) | 2002-09-23 | 2002-09-23 | Method for producing Chinese wolfberry liquor |
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| CN02142889.1A CN1223668C (en) | 2002-09-23 | 2002-09-23 | Method for producing Chinese wolfberry liquor |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100843358B1 (en) | 2007-01-31 | 2008-07-03 | 청양군 | Method for preparing of lycium chinense liquor |
| CN102453662A (en) * | 2010-10-19 | 2012-05-16 | 宁夏香山酒业(集团)有限公司 | Stabilization treatment method for medlar wine |
| CN102453647A (en) * | 2010-10-22 | 2012-05-16 | 宁夏香山酒业(集团)有限公司 | Pre-treatment method for medlar fermentation wine |
| CN103305382A (en) * | 2013-06-27 | 2013-09-18 | 宁夏红中宁枸杞制品有限公司 | Preparation method of lycium barbarum health wine |
| CN103865723A (en) * | 2014-03-25 | 2014-06-18 | 印江土家族苗族自治县西园综合开发有限责任公司 | Jujube-medlar health wine and preparation process thereof |
| CN104232400B (en) * | 2014-08-02 | 2016-09-14 | 宁夏红中宁枸杞制品有限公司 | Fructus Lycii extra dry red wine brewing method |
| CN105039108A (en) * | 2015-09-17 | 2015-11-11 | 上海秋橙新材料科技有限公司 | Kidney reinforcing liquor and preparing method thereof |
| CN105441257A (en) * | 2015-12-21 | 2016-03-30 | 宁夏红中宁枸杞制品有限公司 | Method used for brewing Chinese wolfberry fruit wine via carbon dioxide steeping |
| CN105602805A (en) * | 2016-04-08 | 2016-05-25 | 佛山市恒南医药科技有限公司 | Wolfberry-Chinese angelica-glutinous rice wine and preparation method thereof |
| CN105907568A (en) * | 2016-07-01 | 2016-08-31 | 御良源实业有限公司 | Production process for jujube-wolfberry brewed wine |
| CN107142184B (en) * | 2017-06-30 | 2020-09-11 | 宁夏塞上无极生物产业有限公司 | Wolfberry polysaccharide health wine and preparation method thereof |
| CN108660039A (en) * | 2018-05-31 | 2018-10-16 | 宁夏红枸杞产业有限公司 | The preparation process of matrimony vine alcoholic drink mixed with fruit juice and matrimony vine alcoholic drink mixed with fruit juice |
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