CN1241628A - Nutritive yellow wine (Hejiu) and its preparation - Google Patents
Nutritive yellow wine (Hejiu) and its preparation Download PDFInfo
- Publication number
- CN1241628A CN1241628A CN 99113847 CN99113847A CN1241628A CN 1241628 A CN1241628 A CN 1241628A CN 99113847 CN99113847 CN 99113847 CN 99113847 A CN99113847 A CN 99113847A CN 1241628 A CN1241628 A CN 1241628A
- Authority
- CN
- China
- Prior art keywords
- kilogram
- yellow rice
- rice wine
- wine
- vitamins
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The nutritive yellow wine, Hejiu wine, is prepared on the basis of available yellow wine and adding Lycium chinense leachate; proteins including taurine, phenylalanine and glutamine for alanine; vitamin B6, organic molecule calcium, honey and other matter. The preparation process features the high temperature heating and reflux extraction to obtain Lycium chinense leachate, high temperature ripening of wine and later-stage low temperature storage to make wine possess good cold turbidity resistance and good cold precipitation resistance.
Description
The present invention addresses a kind of nutritional type yellow rice wine (" and wine ") and manufacture method thereof, and particularly a kind of low wine degree nutrient health-care beverage and manufacture method thereof belong to low-alcoholic drink manufacturing Technology field.
At present domestic some system wine enterprise and R﹠D institution have developed the plurality kinds of health care nutriment wine according to the market requirement, " the C type fermentation Chinese wolfberry fruit alcoholic drink " of biology department of Northwest University in 1988 for example, this scientific payoffs is applicable to beverage product industry, and the producer that has been had fermentation equipment implements and produces in batches.The characteristics of this alcoholic drink are to adopt common raw material, and using microorganism (special microorganism bacterial strain sample) to ferment and make alcoholic strength is the 1.5 low sweet wines of spending, and contains amino acid, natural complex C and the B of needed by human body
1, also contain various trace elements.Also for example nineteen ninety Shandong bluish waves brewery " fermentation Chinese wolfberry fruit wine ", the manufacturing technology of this alcoholic drink also is to be that main raw material is under microbial process with the matrimony vine with characteristics, through a series of enzymatic reactions, make that glucide is transformed into alcohol and organic acid in the matrimony vine, by products such as fragrance matter, and then handle and allocate by suitable physics and chemical process.In addition, according to the data report, there is a specialized factory that produces glutinous rice wine in Zaoyang, Hubei, and this factory also once produced the so-called matrimony vine yellow rice wine that generally soaks wolfberry fruit with yellow rice wine, and its making is simpler.
In order to develop and make a kind of novel low-alcoholic beverage with health nutrient effect, the purpose of this invention is to provide and a kind ofly on the basis of original yellow rice wine base-material, added materials such as wolfberry fruit effective ingredient leach liquor and protein matter, VITAMIN, trace element and make nutritional type yellow rice wine (i.e. " and wine "), that is to say that a kind of health-care and nutrition type hangs down wine degree beverage.
Another object of the present invention provides a kind of manufacturing nutritional type yellow rice wine (i.e. " and wine ") producing and manufacturing technique.
A kind of nutritional type yellow rice wine of the present invention is to be base-material with original yellow rice wine, and it is formulated to add wolfberry fruit effective ingredient leach liquor, protein matter, vitamin substances and organic molecule calcium, honey etc.Wolfberry fruit effective ingredient leach liquor contains physiologically active Chemical Composition alkaloid, makes yellow rice wine have invigorating the liver and kidney, the tonic function of benefiting essence-blood; Protein matter is taurine, phenylalanine, L-Ala and glutamine etc., the amino acid kind is increased, amino acid ligand ratio and nutrient substance structure, especially glutamine, phenylalanine, the Aspartic Acid of optimizing yellow rice wine can obviously alleviate the infringement of ethanol to human heart, liver; Vitamin substances mainly is a vitamins B
6And vitamins C, make full use of the promoter action of this vitamin substances to protein, fat, carbohydrate metabolism, strengthen the degree of absorption of human body to the original nutrient substance of yellow rice wine.Organic molecule calcium is C8H12CaN2O8, can adjust the ratio of yellow rice wine base-material institute calcic phosphorus, 1.2～1.5), and the mode of replenishing the calcium of suitable organic molecule calcium make it more take in the trophology ratio (Ca: P=1:, improve the absorption of human body effectively of calcium phosphorus to calcium constituent near human body.Honey then contains materials such as multiple amino acids and carbohydrate, can make vinosity softer mellow in addition.
The prescription of nutritional type yellow rice wine of the present invention is as follows:
Based on 1000 liters of yellow rice wine base-materials, the consumption of other substance serves as to calculate benchmark with 1000 liters of base-material yellow rice wine, nominally acquisition is 1000 liters finished product of the present invention and wine.
1000 liters of yellow rice wine base-materials (20 ℃)
1～10 kilogram of wolfberry fruit
0.01～0.1 kilogram of taurine
0.01～0.1 kilogram of phenylalanine
0.01～0.1 kilogram of L-Ala
0.01～0.1 kilogram of glutamine
0.03～0.3 kilogram of C8H12CaN2O8
Vitamins B
60.2～2 grams
Vitamins C 2～20 grams
Niacinamide 6～60 grams
0.03～0.3 kilogram of SODIUM PHOSPHATE, MONOBASIC
0.9～18 kilogram of honey
Prescription best in the above-mentioned formula range is as follows:
1000 liters of yellow rice wine base-materials (20 ℃)
10 kilograms of wolfberry fruit
0.1 kilogram of taurine
0.1 kilogram of phenylalanine
0.1 kilogram of L-Ala
0.1 kilogram of glutamine
0.3 kilogram of C8H12CaN2O8
Vitamins B
62 grams
Vitamins C 20 grams
Niacinamide 60 grams
0.3 kilogram of SODIUM PHOSPHATE, MONOBASIC
18 kilograms of honey
The method of manufacturing technology of nutritional type yellow rice wine of the present invention is summarized as follows:
1, at first wolfberry fruit is soaked with part base-material yellow rice wine, and obtain wolfberry fruit effective ingredient leach liquor with the heating and refluxing extraction method.
2, prepare burden respectively in advance.Earlier dissolve taurine, phenylalanine, L-Ala, glutamine, C8H12CaN2O8, vitamins B with yellow rice wine respectively
6, the material that above-mentioned dissolving is good adds in the proportion container successively, makes proportion liquid I.And then dissolve vitamins C, niacinamide, SODIUM PHOSPHATE, MONOBASIC with yellow rice wine respectively; With honey heating for dissolving paraffin removal, the honey that material that above-mentioned three dissolvings are good and dewaxing treatment are crossed adds in the proportion container successively, makes proportion liquid II in addition.
3, slaking operation.With the above-mentioned wolfberry fruit leach liquor that makes, proportion liquid I, proportion liquid II all are positioned in the slaking jar, add residue base-material yellow rice wine and are supplemented to full dose (20 ℃, 1000 liters), at first are warming up to 80 ℃, finally be cooled to 3 ℃, and slaking are deposited 15～25 days.
4, filter.Filter with diatomite filter, gained filtrate is limpid transparent wine body.
5, can.With the bottle can finished product and the wine that cleaned.
6, sterilization.With sterilization Machine progressively temperature-rising method sterilize.
The characteristics of method of manufacturing technology of the present invention are described below:
1, the extraction of wolfberry fruit leach liquor is different with previous methods, is not to place wine to seal cold soaking wolfberry fruit as traditional method; Neither adopt 70% ethanol is that base-material soaks wolfberry fruit; But obtain the wolfberry fruit leach liquor in the heating and refluxing extraction mode with yellow rice wine, promptly in sealed vessel, at 90 ℃, 0.18MPa heat under the pressure condition and be incubated 95 minutes, be cooled to 40 ℃ then, this treatment process can shorten extraction time, and the wolfberry fruit juice that extracts is mellow, and fragrance is sweet.The wolfberry fruit juice that other method is extracted is then light tasteless.
2, in the inventive method, adopted the cold root of Dahurian angelica method of low temperature in the high-temperature maturing later stage, be about to the wine body be statically placed in less than 3 ℃ following more than 15 days, make protein haze in advance and fill part take place after through essence filter clarification, therefore obtain finished wine and have anti-preferably cold haziness and anti-cryoprecipitate effect.So nutriment wine of the present invention is deposited under-1 ℃ of temperature condition the minute quantity flocks was only arranged in six months; And former simple base-material yellow rice wine is deposited under 3 ℃ of temperature condition flocks was promptly arranged in three days; Deposited six months under-1 ℃ of temperature condition, the container bottom precipitation has 0.6cm thick approximately.
3, nutrient yellow rice wine of the present invention adds and has strengthened special acid, and VITAMIN and mineral substance etc. make nutrient yellow rice wine have higher nutritive value.Amino acid whose kind and content have been increased in the wine liquid of the present invention, aminoacids content is increased to 1140.90mg/100ml (wherein essential amino acids content is increased to 317mg/100ml), the amino acid ligand ratio and the nutrient substance structure of former base-material yellow rice wine have been optimized, especially the glutamine that does not contain in the former base-material yellow rice wine and be higher than the phenylalanine of former base-material yellow rice wine content, Aspartic Acid can obviously alleviate ethanol to human heart, the infringement of liver.
Through the quality stability test, promptly get many Lot samples, 37～40 ℃ of temperature, the environment of 75% humidity is preserved down, examines once in every month, and continuous three months, it was stable to touch the mark, and then promptly was equivalent to this sample and can preserves 2 years.The index of surveying has alcoholic strength, total pol, total acidity, amino-acid nitrogen and health (microorganism) index.After tested, the mean value of each index is as follows: alcoholic strength is that 16 ± 0.5% (in volume meters), total pol 〉=2.5% (in sucrose), total acidity 0.36 ± 2% (with succsinic acid), amino-acid nitrogen 95 ± 1mg/100ml, microorganism are qualified.The quality of (promptly and wine) can keep stablizing in 2 years so nutrient yellow rice wine of the present invention.
Now embodiments of the invention are described in detail as follows:
Adopt above-mentioned optimum formula, promptly as follows:
1000 liters of yellow rice wine base-materials (20 ℃)
10 kilograms of wolfberry fruit
0.1 kilogram of taurine
0.1 kilogram of phenylalanine
0.1 kilogram of L-Ala
0.1 kilogram of glutamine
0.3 kilogram of C8H12CaN2O8
Vitamins B
62 grams
Vitamins C 20 grams
Niacinamide 60 grams
0.3 kilogram of SODIUM PHOSPHATE, MONOBASIC
18 kilograms of honey
The manufacturing process of nutritional type yellow rice wine of the present invention is as follows:
1, the wolfberry fruit temperature is soaked and is extracted leach liquor
Earlier 10 kilograms of wolfberry fruit are put into temperature and soak jar, the base-material yellow rice wine that adds total amount 28% again is in jar, be warming up to 89～90 ℃ with steam-heated cal(l)andria, temperature soaks that pressure must not be higher than 0.18MPa in the jar, be incubated 90～95 minutes, be cooled to 40 ℃ by the thin plate interchanger again, after filtering filtrate be positioned in the slaking jar.
2, prepare burden in batches
In 6 kegs, dissolve taurine, phenylalanine, L-Ala, glutamine, vitamins B with yellow rice wine respectively in advance
6, C8H12CaN2O8.The base-material yellow rice wine that adds total amount 20% in pill tank after the compressed pneumatic blending, adds 6 good materials of dissolving in the pill tank successively, stirs 30～40 minutes, gets proportion liquid I, and this proportion liquid I is sent in the slaking jar, stirs 10 minutes with pressurized air.In addition, in 3 kegs, dissolve vitamins C, niacinamide, SODIUM PHOSPHATE, MONOBASIC with yellow rice wine respectively; Logical steam makes it boiling in honey again, the dissolving paraffin removal.The base-material yellow rice wine that in pill tank, adds total amount 20%, after the pressurized air stirring, material that 3 dissolvings are got well and the honey of handling add in the pill tank successively immediately, and stirred 30～40 minutes, get proportion liquid II, this proportion liquid II is sent in the slaking jar, stirred 10 minutes with pressurized air again.
3, slaking operation
Medlar extract liquid, proportion liquid I, proportion liquid II are sent into the slaking jar, add residue base-material yellow rice wine and be supplemented to full dose (1000 liters, 20 ℃), stirred 10 minutes with pressurized air.Be heated to 80 ℃ of temperature by sheet heater, send in another slaking jar again, deposited 30 minutes, be cooled to 10 ℃ by the thin plate water cooler then, send in the 3rd the slaking jar again, it is cooled to 2 ℃ again, slaking was deposited 15～25 days.(needing big jar of refrigerating apparatus control low temperature).
4, filter
Wine body and function diatomite filter filters, and filtering wine body is positioned in the pure mellow wine cylinder, and to be checked and chemical examination can after qualified.
5, can
Clean with bottle washing machine with bottle, carry out can after the check.
6, sterilising treatment
Airtight bottle behind filling and capping, with sterilization Machine progressively temperature-rising method sterilize, sterilising temp must be controlled at 80～82 ℃, kept 15～20 minutes, then progressively the cooling, pack at last.
Claims (4)
1, a kind of nutritional type yellow rice wine is the low-alcoholic nutrient health-care beverage, it is characterized in that at former yellow rice wine be on the basis of base-material, adds the wolfberry fruit effective ingredient and diffuses out liquid, proteinaceous substances, vitamin substances, organic molecule calcium, honey and other substances; Protein matter is taurine, phenylalanine, L-Ala and glutamine; The thing material of supporting one's family is vitamin B6 and vitamins C; Organic molecule calcium is C8H12CaN2O8.
2, a kind of nutritional type yellow rice wine as claimed in claim 1 is characterized in that having following prescription:
1000 liters of yellow rice wine base-materials (20 ℃)
1～10 kilogram of wolfberry fruit
0.01～0.1 kilogram of taurine
0.01～0.1 kilogram of phenylalanine
0.01～0.1 kilogram of L-Ala
0.01～0.1 kilogram of glu famine
0.03～0.3 kilogram of C8H12CaN2O8
Vitamins B
60.2～2 grams
Vitamins C 2～20 grams
Niacinamide 6～60 grams
0.03～0.3 kilogram of SODIUM PHOSPHATE, MONOBASIC
0.9～18 kilogram of honey
3, a kind of nutritional type yellow rice wine as claimed in claim 2 is characterized in that optimum formula is as follows in the described formula rate scope:
1000 liters of yellow rice wine base-materials (20 ℃)
10 kilograms of wolfberry fruit
0.1 kilogram of taurine
0.1 kilogram of phenylalanine
0.1 kilogram of L-Ala
0.1 kilogram of glutamine
0.3 kilogram of C8H12CaN2O8
Vitamins B
62 grams
Vitamins C 20 grams
Niacinamide 60 grams
0.3 kilogram of SODIUM PHOSPHATE, MONOBASIC
18 kilograms of honey
4, a kind of manufacture method of nutritional type yellow rice wine is characterized in that having following processing sequence:
(1), at first wolfberry fruit is used partly base-material yellow rice wine immersion, and obtained wolfberry fruit effective ingredient leach liquor with the heating and refluxing extraction method; Heating temperature is 89～90 ℃, and the pressure that soaks in the jar in temperature is not more than 0.18MPa; Be cooled to 40 ℃ then, after filtering filtrate be positioned in the slaking jar.
(2), batching is dissolved taurine, phenylalanine, glutamine, C8H12CaN2O8, vitamins B with yellow rice wine respectively earlier in batches
6, the material that above-mentioned dissolving is good adds in the proportion container successively, makes proportion liquid I; And then dissolve vitamins C, niacinamide, SODIUM PHOSPHATE, MONOBASIC with yellow rice wine respectively; In addition with honey heating for dissolving paraffin removal; The honey that material that above-mentioned three dissolvings are good and dewaxing treatment are crossed adds in the proportion container successively, makes proportion liquid II.
(3), slaking operates the above-mentioned wolfberry fruit leach liquor that makes, proportion liquid I, proportion liquid II all are positioned in the slaking jar, add residue base-material yellow rice wine and be supplemented to full dose (20 ℃, 1000 liters), at first be warming up to 80 ℃, finally be cooled to 3 ℃, and slaking was deposited 15～25 days.
(4), filter and to filter with diatomite filter, obtain the transparent wine body of filtering.
(5), can bottle can finished product and the wine that cleaned.
(6), the sterilization with sterilization Machine progressively temperature-rising method sterilize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113847A CN1104496C (en) | 1999-07-05 | 1999-07-05 | Nutritive yellow wine (Hejiu) and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113847A CN1104496C (en) | 1999-07-05 | 1999-07-05 | Nutritive yellow wine (Hejiu) and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1241628A true CN1241628A (en) | 2000-01-19 |
| CN1104496C CN1104496C (en) | 2003-04-02 |
Family
ID=5276993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99113847A Expired - Lifetime CN1104496C (en) | 1999-07-05 | 1999-07-05 | Nutritive yellow wine (Hejiu) and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1104496C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1900254B (en) * | 2006-07-22 | 2010-05-12 | 安徽省古南丰酒业有限公司 | Process for preparing fermental Chinese wolferry yellow wine |
| CN102140418A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Thin-plate temperature rise-reduction curing process for yellow rice wine |
| CN102277287A (en) * | 2011-07-07 | 2011-12-14 | 甘肃五山池黄酒有限责任公司 | Nutritional yellow wine and production technology thereof |
| CN105505707A (en) * | 2016-01-12 | 2016-04-20 | 中国海洋大学 | Health care drink based on oyster rice wine and preparation method thereof |
| CN110044895A (en) * | 2019-04-25 | 2019-07-23 | 绵阳师范学院 | The leaching method and content assaying method of microelement in silky ant wine |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144842A (en) * | 1995-09-04 | 1997-03-12 | 绍兴县东方女士酒厂 | Low-alcohol nutritious health wine and its preparation method |
| CN1059834C (en) * | 1996-05-14 | 2000-12-27 | 高宗汉 | Pure traditional Chinese medicinal liquor with antisenile action |
-
1999
- 1999-07-05 CN CN99113847A patent/CN1104496C/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1900254B (en) * | 2006-07-22 | 2010-05-12 | 安徽省古南丰酒业有限公司 | Process for preparing fermental Chinese wolferry yellow wine |
| CN102140418A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Thin-plate temperature rise-reduction curing process for yellow rice wine |
| CN102140418B (en) * | 2010-11-15 | 2013-06-19 | 上海金枫酒业股份有限公司 | Thin-plate temperature rise-reduction curing process for yellow rice wine |
| CN102277287A (en) * | 2011-07-07 | 2011-12-14 | 甘肃五山池黄酒有限责任公司 | Nutritional yellow wine and production technology thereof |
| CN102277287B (en) * | 2011-07-07 | 2012-09-26 | 甘肃五山池黄酒有限责任公司 | Nutritional yellow wine and production technology thereof |
| CN105505707A (en) * | 2016-01-12 | 2016-04-20 | 中国海洋大学 | Health care drink based on oyster rice wine and preparation method thereof |
| CN110044895A (en) * | 2019-04-25 | 2019-07-23 | 绵阳师范学院 | The leaching method and content assaying method of microelement in silky ant wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1104496C (en) | 2003-04-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919938B (en) | Roxburgh rose vinegar beverage and preparation method thereof | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN110607213B (en) | Preparation method of pitaya and roxburgh rose fruit wine | |
| CN107057984A (en) | A kind of preparation method of the morat rich in mulberries polysaccharide | |
| CN1769416A (en) | Chitin old wine production method | |
| CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
| CN1687363A (en) | Method for brewing whole juice wine of raspberry containing natural Co2 | |
| CN1683504A (en) | Plant protein rice wine milk and its producing process | |
| CN110616122A (en) | Cardamine hupingshanensis selenium-rich yellow wine and production method thereof | |
| CN1104496C (en) | Nutritive yellow wine (Hejiu) and its preparation | |
| CN105112223A (en) | Production method for monascus unstrained wine | |
| CN1303909C (en) | Tonify soup of aweto and its production method | |
| CN1306020C (en) | Polyporus frondosus oral liquor and its prodn. method | |
| CN101701169B (en) | Method of preparing apple-pear honey wine | |
| CN106701522A (en) | Method for fermenting fruit vinegar by utilizing water-chestnuts | |
| CN116426355A (en) | Birch juice fruit wine and white wine and preparation method thereof | |
| CN1289655C (en) | Cactus wine and its making method | |
| CN109666575A (en) | Hickory chick health-care vinegar and morel beverage vinegar | |
| CN1683494A (en) | Method and device for producing grape wine | |
| CN102994358A (en) | Loquat fruit vinegar and vinegar beverage and brewing method | |
| CN105062798B (en) | A kind of preparation method of Phellinus sweet wine | |
| CN1944622A (en) | Method for producing vinegar using solid spirit brewing by-product | |
| CN106635660A (en) | Hymenomycete active bacterium fermented liquor and preparation method thereof | |
| CN1240323C (en) | Oxidation-inhibited biological nutritive healthy liquid and preparing method thereof | |
| CN108676691A (en) | A kind of processing method of tamarind vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SHANGHAI JINFENG WINE COMPANY LIMITED Free format text: FORMER OWNER: SHANGHAI GUANSHENGYUAN HUAGUANG WINERY CO.,LTD. Effective date: 20100129 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20100129 Address after: 6 floor, No. 579 Zhang Yang Road, Pudong New Area, three Xin tower, Shanghai, China Patentee after: Shanghai Jinfeng Wine Co., Ltd. Address before: No. 260 Hejian Road, Shanghai Patentee before: Guanshengyuan Huaguang Brewage & Pharmacy Co., Ltd., Shanghai |
|
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20030402 |